Description
Mexican-inspired Chicken Taco Soup delivers robust southwestern flavors in one comforting bowl. Packed with tender chicken, hearty beans, and zesty spices, this simple meal brings restaurant-quality taste directly to home kitchens without complicated preparation.
Ingredients
Scale
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 15 oz (425 g) can black beans, drained & rinsed
- 1 cup frozen corn, thawed
Liquid Ingredients:
- 14 oz (397 g) can tomato sauce, low or no salt
- 1 quart (946 ml) chicken broth, low or no salt
Seasoning and Aromatics:
- 1 cup minced onion
- 2 tablespoons minced garlic (about 3 cloves)
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
Instructions
- In a large pot, warm olive oil over medium heat (about 5 minutes). Sauté minced onions until translucent, then add garlic and cook for an additional minute, stirring to prevent burning.
- Introduce chicken breasts into the pot, allowing them to sear and absorb the aromatic base. Gently turn the chicken to ensure even coating with onion and garlic flavors.
- Stream in tomato sauce and chicken broth. Integrate paprika, pepper, chili powder, and cumin, creating a robust flavor profile. Increase heat to generate a gentle simmer, ensuring chicken cooks completely.
- Extract chicken from the liquid and shred using two forks, taking advantage of its tender texture. Return shredded meat to the pot, then fold in drained black beans and thawed corn.
- Reduce heat and allow soup to simmer for 10-15 minutes, enabling ingredients to harmonize. Taste and calibrate seasoning as needed. Serve hot, optionally garnishing with cheese or sour cream, accompanied by crispy tortilla chips for textural contrast.
Notes
- Swap chicken breasts with rotisserie chicken for a time-saving shortcut that delivers rich, pre-seasoned flavor without extra cooking effort.
- Dial down spice levels by reducing chili powder or using mild paprika if serving children or those sensitive to heat.
- Transform into vegetarian version by replacing chicken with extra firm tofu or plant-based chicken substitute, maintaining protein content and texture.
- Freeze leftover soup in airtight containers for up to 3 months, ensuring maximum flavor preservation by adding fresh toppings when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 175
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg