Description
A hearty and delicious one-pot chicken taco soup with beans and zesty tomatoes, perfect for family dinners.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, 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
- 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 the olive oil in a large pot over medium heat. Add the diced chicken and cook until no longer pink, about 5 to 7 minutes. Remove from the pot and set aside.
- In the same pot, add chopped onion and bell pepper. Sauté for 3 to 4 minutes until tender. Stir in minced garlic and cook for an additional 30 seconds.
- Return the cooked chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Mix well.
- Pour in the chicken broth, bring to a boil, then reduce heat to simmer. Cook for 20 to 25 minutes.
- Season with salt and black pepper to taste. Serve hot, garnished with optional toppings.
Notes
Customize with your favorite toppings or adjust spice level as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican