Description
A hearty and flavorful chicken taco soup that is both easy to make and satisfying. This recipe is perfect for a quick weeknight meal or a comforting weekend dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, black beans, Rotel, chicken broth, chili powder, cumin, and smoked paprika. Bring to a boil.
- Return the chicken to the pot. Reduce heat, cover, and simmer for at least 20 minutes, or until chicken is cooked through and flavors have melded.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you prefer a creamy soup, stir in some heavy cream or cream cheese during the last 5 minutes of simmering.
- This soup freezes well. Let it cool completely before transferring to airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg