Venture into the world of comforting soups with this chicken taco soup recipe that promises to be a crowd-pleaser. Perfect for those chilly evenings or when you’re craving something hearty and flavorful.
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The blend of spices gives it an authentic taco flavor without the hassle of making tacos.
- It’s versatile; serve it as is or dress it up with your favorite toppings.
- Perfect for meal prep; tastes even better the next day.
- Kid-friendly and can be adjusted for spice levels.
Ingredients
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. This step builds the flavor base of your soup.
Step 2: Brown the Chicken
Add the diced chicken to the pot, stirring occasionally until it’s no longer pink on the outside, about 5 minutes. Browning the chicken adds depth to the soup’s flavor.
Step 3: Add the Vegetables and Spices
Throw in the diced bell pepper, black beans, corn, and diced tomatoes with green chilies. Sprinkle the taco seasoning and cumin over the top, stirring to combine. Let the mixture cook for about 5 minutes to allow the flavors to meld.
Step 4: Pour in the Broth
Add the chicken broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This slow cooking process ensures every spoonful is packed with flavor.
Step 5: Final Touches
After simmering, taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot with your choice of toppings like shredded cheese, sour cream, or avocado slices.
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the pot. If you’re short on time, using rotisserie chicken is a great shortcut. To make the soup thicker, mash some of the beans before adding them to the pot. For a spicier kick, add a diced jalapeño with the bell pepper. Lastly, don’t skip the toppings; they add texture and freshness to the soup.
Recipe Variations
- Vegetarian Version: Skip the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Beef Taco Soup: Substitute ground beef for chicken for a different flavor profile.
- Creamy Version: Stir in a cup of heavy cream or coconut milk for a richer soup.
- Low-Carb Option: Omit the corn and beans, adding more low-carb vegetables like zucchini.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! This soup freezes beautifully. Just cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or microwave.
What are the best toppings for chicken taco soup?
The sky’s the limit! Popular choices include shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños, and a squeeze of lime. Crushed tortilla chips add a nice crunch.
Can I make this soup in an Instant Pot?
Yes, you can. Use the sauté function for the first two steps, then add the remaining ingredients, seal the lid, and cook on high pressure for 10 minutes. Quick release the pressure and enjoy.
Summary
This chicken taco soup is a hearty, flavorful dish that’s easy to make and customizable to your taste. Perfect for any day of the week, it’s sure to become a family favorite.
