Description
A warm, filling soup with bold Mexican flavors, blending chicken, beans, corn, tomatoes, and taco spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the diced chicken and cook until no longer pink, about 5–7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until tender. Add the minced garlic and cook for 30 seconds.
- Return the cooked chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies. Sprinkle in the taco seasoning.
- Pour in the 4 cups of chicken broth and stir to combine. Bring the soup to a boil.
- Reduce heat to low and simmer for 20–25 minutes to meld flavors and tenderize the chicken.
- Taste and season with salt and black pepper as needed.
- Serve hot with optional toppings: shredded cheese, sour cream, cilantro, green onions, and tortilla strips.
Notes
You can make a large pot to feed the family and it saves time because everything cooks in one pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg