Warm up with a bowl of chicken taco soup, a delightful blend of spices, tender chicken, and wholesome ingredients. Perfect for chilly nights or a casual gathering, this recipe is both simple and satisfying. Enjoy the vibrant flavors that come together in one pot, making it a hassle-free meal for busy days. Whether you’re serving it for family or friends, this soup will surely become a favorite!
Ingredients
– 2 cups cooked chicken, shredded
– 1 can black beans, rinsed and drained
– 1 can kidney beans, rinsed and drained
– 1 can corn, drained
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 can diced tomatoes (with green chilies)
– 1 bell pepper, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 bowl) of chicken taco soup contains approximately:
– Calories: 320
– Protein: 25g
– Fat: 8g
– Carbohydrates: 40g
– Fiber: 10g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, heat a splash of oil over medium heat.
2. Add chopped onions and bell peppers, sauté until softened.
3. Stir in minced garlic and cook for another minute.
4. Add the shredded chicken to the pot.
5. Pour in the chicken broth and diced tomatoes.
6. Stir in the black beans, kidney beans, and corn.
7. Sprinkle in the taco seasoning, stirring well to combine.
8. Bring the mixture to a gentle boil, then reduce heat.
9. Allow the soup to simmer for about 20 minutes, letting flavors meld.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can easily customize this soup! Substitute the chicken with turkey or a plant-based protein for a vegetarian option. Use low-sodium broth to reduce salt intake, and try adding zucchini or spinach for extra veggies.
Serving and Pairings
This chicken taco soup pairs beautifully with tortilla chips or cornbread. Consider topping it with shredded cheese, avocado slices, or sour cream for added richness. A side salad can complement the meal nicely.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the chicken; it can become dry.
– Use low-sodium ingredients to control salt levels.
– Don’t rush the simmering process; give it time to develop flavors.
– Taste and adjust seasoning before serving.
Helpful Tips
– Use rotisserie chicken for quick prep.
– Add more beans for a heartier soup.
– Spice it up with jalapeños or hot sauce.
– Garnish with lime wedges for a zesty kick.
FAQs
Can I make chicken taco soup in advance?
Yes, this soup can be made ahead of time. It’s even better the next day as flavors meld. Store it properly in the refrigerator or freezer.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and taco seasoning, this soup is gluten-free and suitable for those with gluten sensitivities.
What can I use instead of chicken?
You can substitute chicken with shredded turkey, beef, or a plant-based protein for a vegetarian option.
How spicy is this chicken taco soup?
The soup is mildly spicy, but you can adjust the heat level by using a hotter salsa or adding diced jalapeños.
Can I use frozen chicken?
Yes, you can use frozen chicken, but increase cooking time to ensure it is thoroughly cooked and safe to eat.
Conclusion
Chicken taco soup is a delightful dish that brings warmth and comfort to any meal. Its vibrant flavors and healthy ingredients make it a go-to recipe for busy weeknights or gatherings. Enjoy this simple yet satisfying soup that promises to please everyone at the table.
Chicken Taco Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can corn drained
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 bell pepper diced
- 1 onion chopped
- 2 cloves garlic minced
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a splash of oil over medium heat.
- Add chopped onions and bell peppers, sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add the shredded chicken to the pot.
- Pour in the chicken broth and diced tomatoes.
- Stir in the black beans, kidney beans, and corn.
- Sprinkle in the taco seasoning, stirring well to combine.
- Bring the mixture to a gentle boil, then reduce heat.
- Allow the soup to simmer for about 20 minutes, letting flavors meld.
- Serve hot, garnished with fresh cilantro.
