Description

Spark Recipes Chicken Taco Soup is a comforting, flavorful dish that combines tender chicken, colorful vegetables, and zesty spices into a hearty meal. Perfect for busy weeknights or chilly evenings, this quick recipe ensures every spoonful delivers a delightful fiesta of flavors, making it a crowd-pleaser at family gatherings. With its easy preparation and nutritious ingredients, you’ll find yourself reaching for this soup again and again.

Ingredients

Scale

3 boneless skinless chicken breasts (about 1.5 lbs)
1 cup diced bell peppers (mixed red, green, yellow)
1 medium onion, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes with green chilies
4 cups low-sodium chicken broth
1 cup corn (frozen or canned)
1 can (15 oz) black beans, rinsed and drained
2 tbsp taco seasoning

Instructions

Prepare your ingredients by chopping the bell peppers and onion into bite-sized pieces and mincing the garlic.
In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes). Add bell peppers and garlic; cook until fragrant.
Add chicken breasts to the pot and brown them on each side for a few minutes.
Stir in diced tomatoes (with juices), chicken broth, corn, black beans, and taco seasoning until well combined.
Cover and let simmer on low heat for about 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot; shred it using two forks and return it to the soup. Stir well before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 550mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg

Keywords: You can substitute chicken with turkey or beef for varied flavors. Enhance with toppings like avocado slices, cilantro, or lime juice for added freshness. Store leftovers in an airtight container in the fridge for up to three days.