Description

Chicken Taco Soup is a flavor-packed delight featuring tender chicken, hearty beans, and zesty spices. It’s a quick and satisfying meal perfect for busy weeknights or cozy gatherings, delivering homemade goodness effortlessly.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts cut in half lengthwise
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
3 teaspoons garlic minced
½ medium onion diced
15.25 ounce can of black beans drained and rinsed
15.25 ounce can of kidney beans drained and rinsed
15.25 ounce can of whole-kernel corn drained
2 15.25 ounce cans of diced tomatoes
1 ounce package of taco seasoning
1 ounce package of ranch seasoning
16 ounce bottle of salsa
2 ½ cups water
1 teaspoon black pepper

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Instructions

Season the chicken breasts on both sides with black pepper, onion powder, and paprika.
In a large pot, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes on each side until fully cooked. Remove and set aside.
Melt the butter in the same pot, add onions, and saute until soft and translucent. Stir in garlic and cook for another 30 seconds.
Add black beans, kidney beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, and black pepper to the pot.
Chop the cooked chicken and stir it into the soup. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes.
Serve hot with your choice of toppings.

Notes

Use rotisserie chicken for an even quicker meal.
Customize the soup with your favorite toppings like cheese or avocado.
Add extra spices for a kick if you like it spicy.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg