Dive into this delightful chicken taco soup recipe that combines the zest of tacos with the warmth of a hearty soup. Perfect for chilly evenings, this dish is not only comforting but also packed with flavor and nutrition. With tender chicken, beans, corn, and spices, it’s an easy one-pot meal that can be whipped up in no time. Get ready to impress your family and friends with this mouthwatering soup!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 tablespoon taco seasoning
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, cilantro, cheese, sour cream
Servings and Cooking Time
This recipe serves 6. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 25g
– Carbohydrates: 30g
– Fat: 6g
– Fiber: 8g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
2. Add the chicken breasts to the pot and season with taco seasoning and cumin.
3. Pour in the chicken broth and bring to a simmer.
4. Cook for about 15 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks.
6. Return the shredded chicken to the pot.
7. Stir in the black beans, corn, and diced tomatoes.
8. Season with salt and pepper to taste.
9. Allow the soup to simmer for an additional 10 minutes to heat through.
10. Serve hot, garnished with your choice of toppings.
Alternative Ingredients
If you’re looking for alternatives, you can use ground turkey instead of chicken for a leaner option. Additionally, canned diced tomatoes can be replaced with fresh tomatoes for a fresher taste. You can also substitute black beans with kidney beans or pinto beans based on your preference.
Serving and Pairings
This chicken taco soup pairs beautifully with tortilla chips, cornbread, or a fresh garden salad. For a complete meal, consider serving it with a side of guacamole or a dollop of sour cream.
Storage and Reheating
To store the soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. Reheat on the stovetop or in the microwave until heated through.
Cooking Mistakes
- Not seasoning the soup enough can lead to bland flavors.
- Overcooking the chicken can make it dry; cook just until done.
- Using high-sodium broth can overpower the soup; opt for low-sodium options.
- Forgetting to drain canned ingredients may add excess liquid.
- Skipping the simmering step can result in less developed flavors.
Helpful Tips
- Use leftover rotisserie chicken for a quicker meal.
- Adjust spices according to your heat preference.
- Add more vegetables, such as bell peppers or zucchini, for extra nutrition.
- Let the soup sit for a few hours for flavors to meld.
FAQs
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply add all ingredients except for the toppings and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
How can I make this soup spicier?
To add some heat, include diced jalapeños, use spicy diced tomatoes, or increase the amount of taco seasoning.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just ensure it cooks thoroughly. Add extra cooking time if needed.
What can I use instead of chicken broth?
Vegetable broth or water can be used in place of chicken broth, but it may alter the flavor slightly.
Is this soup gluten-free?
Yes, this chicken taco soup is naturally gluten-free. Just be sure to check the labels on your canned ingredients.
Conclusion
This chicken taco soup recipe is a perfect blend of flavors and textures, making it a great go-to meal for any occasion. With its hearty ingredients and simple preparation method, it’s sure to become a favorite in your household. Enjoy it with your favorite toppings and savor every bite!
Chicken Taco Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado cilantro, cheese, sour cream
Instructions
- Sauté the diced onion and minced garlic over medium heat until softened.
- Add the chicken breasts and season with taco seasoning and cumin.
- Pour in the chicken broth and bring to a simmer.
- Cook for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot.
- Stir in the black beans, corn, and diced tomatoes.
- Season with salt and pepper to taste.
- Allow the soup to simmer for an additional 10 minutes.
- Serve hot, garnished with your choice of toppings.