Chicken Salsa Soup Recipe
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.
- 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
Find it online: https://kitchenbynora.com/chicken-salsa-soup-recipe/
