Introduction

Chicken Salsa Soup is a vibrant, flavorful dish that combines tender chicken with zesty salsa and hearty beans. Perfect for a cozy meal, it’s quick to prepare and packed with Tex-Mex flair.

Chicken Salsa Soup Recipe - Recipe Image

Ingredients

2 lbs Tyson chicken breast (boneless, skinless)
1 tbsp oil
3 tbsp taco seasoning
24 oz Pace Picante, Medium (1 jar)
4 cups chicken broth
1 can sweet corn (drained)
1 can black beans (rinsed and drained)
Juice of 1 lime
Cilantro (for garnish)
Shredded cheddar cheese (for serving)
Sour cream (for serving)
Tortilla chips (for serving)

Instructions

Step 1: Cut the chicken into bite-size pieces for even cooking and easy eating.
Step 2: Heat oil in a large Dutch oven over medium-high heat. Once hot, add chicken and taco seasoning. Cook for 2-3 minutes per side until the chicken is nicely seared.
Step 3: Add the jar of Pace Picante, chicken broth, sweet corn, and black beans to the pot. Bring the mixture to a simmer, cover, and cook for 8 minutes to blend the flavors.
Step 4: Remove the soup from heat, squeeze fresh lime juice over it, and stir to combine.
Step 5: Serve the soup warm topped with cilantro, shredded cheddar cheese, sour cream, and crunchy tortilla chips as desired.

Tips & Variations

For extra heat, add diced jalapeños or a pinch of cayenne pepper to the soup while it simmers.
Use homemade salsa or a mild salsa if you prefer less spice.
To make it vegetarian, substitute the chicken with extra beans and use vegetable broth.
Leftover soup can be garnished with avocado slices for extra creaminess.

Storage

Store leftover Chicken Salsa Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens too much during storage, add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add a bit more richness to the soup. Just adjust cooking time slightly to ensure they are cooked through.

Is this soup freezer-friendly?

This soup can be frozen for up to 2 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Chicken Salsa Soup Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

This hearty Chicken Salsa Soup combines tender seared chicken with flavorful taco seasoning, zesty salsa, and wholesome ingredients like black beans and corn. The soup is simmered to perfection and served with fresh lime juice and customizable toppings such as cilantro, shredded cheddar cheese, sour cream, and crunchy tortilla chips, making it a comforting and vibrant meal that’s easy to prepare.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-American
Diet: Halal

Ingredients

Scale

Chicken

2 lbs Tyson chicken breast (boneless, skinless), cut into bite-size pieces

Soup Base

1 tbsp oil
3 tbsp taco seasoning
24 oz Pace Picante, Medium (1 jar)
4 cups chicken broth

Add-Ins

1 can sweet corn, drained
1 can black beans, rinsed and drained

Toppings & Garnish

Juice of 1 lime
Cilantro, chopped
Shredded cheddar cheese
Sour cream
Tortilla chips

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy eating in the soup.
Sear the Chicken: Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces and sprinkle evenly with 3 tablespoons of taco seasoning. Cook the chicken for 2-3 minutes on each side until it is seared and browned, enhancing the flavor and texture.
Add Base Ingredients: Pour in the 24 ounces of medium Pace Picante salsa, 4 cups of chicken broth, drained corn, and rinsed black beans into the pot with the chicken. Stir to combine all ingredients evenly.
Simmer the Soup: Bring the mixture to a gentle simmer, then cover the Dutch oven. Let the soup cook for 8 minutes to allow the flavors to meld and the chicken to cook through thoroughly.
Finish with Fresh Lime: Remove the pot from heat and squeeze the juice of one lime over the soup. Stir well to brighten and balance the flavors with a fresh citrus note.
Serve: Ladle the soup into bowls and offer toppings such as chopped cilantro, shredded cheddar cheese, sour cream, and tortilla chips to enhance each serving according to preference.

Notes

You can substitute chicken thighs for a moister, richer flavor.
Use low-sodium chicken broth to control salt content.
If you prefer less spice, choose a mild salsa instead of medium.
For a thicker soup, mash some of the black beans before adding.
Leftovers refrigerate well for 3-4 days and also freeze nicely for up to 2 months.

Keywords: chicken salsa soup, easy chicken soup, Mexican chicken soup, quick dinner recipe, taco seasoned chicken, healthy chicken soup