Spark Recipes Chicken Taco Soup
A quick, easy, and versatile chicken taco soup that's both nutritious and delicious. Perfect for weeknight dinners, it combines the flavors of taco seasoning with tender chicken and a medley of vegetables and beans.
Equipment
- Large Pot For cooking the soup
- Knife For chopping vegetables
- Cutting Board For chopping vegetables
- Can Opener For opening canned items
- Measuring cups
- (Optional) To measure ingredients more precisely To serve the soup
Ingredients
- 1 lb Chicken Breast or Thighs cooked & shredded Can substitute with canned chicken
- 1 packet Taco Seasoning About 1 ounce or 2 tablespoons
- 2 cans Canned Diced Tomatoes 14.5 oz each Undrained
- 1 can Black Beans rinsed and drained (15 oz)
- 1 can Kidney Beans rinsed and drained (15 oz)
- 1 can Corn drained (15 oz)
- 4 cups Chicken Broth Low sodium
- 1 Onion diced
- 2 cloves Garlic minced
- 1 Bell Pepper diced (any color)
- As needed Shredded Cheddar or Monterey Jack Cheese Optional topping
- As needed Sour Cream Optional topping
- As needed Avocado sliced or mashed Optional topping
- As needed Fresh Cilantro chopped Optional topping
- As needed Lime Wedges
Instructions
- 1Dice the onion and bell pepper, mince the garlic. Shred cooked chicken. Drain and rinse the beans. Open cans of tomatoes, corn.2Heat a little oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté for 5 minutes, until softened.3Add the shredded chicken and taco seasoning to the pot. Stir to coat the chicken evenly.4Add the canned tomatoes, beans, corn, and chicken broth. Bring to a simmer.5Cook for 15-20 minutes, allowing the flavors to meld.6Ladle the soup into bowls, then top with desired toppings like cheese, sour cream, avocado, cilantro, or a squeeze of lime.
Notes
| This recipe can be easily customized to your preferences. |
| Feel free to adjust the amount of taco seasoning for desired spice level. |
| Add or substitute vegetables to your liking. |
| For a vegetarian option, omit the chicken and add more beans or vegetables. |
| Toppings are optional; add what you like! |
| Store leftover soup in an airtight container in the fridge for up to 3-4 days, or freeze for later. |