Description
A hearty and flavorful chicken taco soup. This recipe is perfect for a quick weeknight meal or a comforting weekend dinner. It’s easily adaptable for different dietary needs.
Ingredients
- 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 black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, 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 from pot 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 black beans, pinto beans, diced tomatoes with green chilies, diced green chilies, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or longer for flavors to meld.
- Return the cooked chicken to the pot and heat through.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- If using a slow cooker, combine all ingredients except toppings and cook on low for 6-8 hours or high for 3-4 hours.
- For an Instant Pot, sauté onion and garlic, then add remaining ingredients. Cook on high pressure for 10 minutes and natural release for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American