Chicken Salsa Soup Recipe

Introduction

This Chicken Salsa Soup is a flavorful and comforting dish that’s perfect for any day of the week. Packed with tender chicken, zesty salsa, and hearty beans, it combines bold Mexican-inspired flavors in a simple one-pot meal.

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

1. Step 1: Cut the chicken breasts into bite-size pieces for quick and even cooking.
2. Step 2: Heat oil in a large Dutch oven over medium-high heat. Once hot, add the chicken and taco seasoning, cooking for 2-3 minutes per side until the chicken is seared and lightly browned.
3. Step 3: Pour in the Pace Picante salsa, chicken broth, drained corn, and rinsed black beans. Stir to combine, then bring the mixture to a simmer. Cover the pot and cook for 8 minutes to allow flavors to meld.
4. Step 4: Remove the soup from heat and squeeze the juice of one lime over the top. Stir well to incorporate the fresh citrus brightness.
5. Step 5: Serve the soup warm, topped with chopped cilantro, shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for added texture.

Tips & Variations

• For extra depth, sauté diced onions and garlic with the chicken before adding the liquids.
• Use homemade or low-sodium chicken broth to control the salt level.
• Add diced avocado or jalapeños on top for more creaminess or heat.
• Substitute cooked shredded rotisserie chicken for a quicker version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through, adding a splash of broth or water if the soup has thickened. For longer storage, freeze in containers for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth instead. You can add extra beans, corn, and maybe some diced zucchini or bell peppers for a filling vegetarian option.

What can I use if I don’t have Pace Picante salsa?

Any medium-spiced jarred salsa will work well as a substitute. You can also blend canned tomatoes with chili powder, garlic, and onion powder for a homemade salsa alternative.

Chicken Salsa Soup Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This Chicken Salsa Soup is a flavorful, hearty dish combining tender chicken breast, zesty taco seasoning, and a medley of classic Southwestern ingredients like black beans, corn, and medium-spiced salsa. Perfect as a comforting weeknight meal, it is easy to prepare on the stovetop with simple pantry staples and topped with fresh lime juice, cilantro, shredded cheddar, sour cream, and crunchy tortilla chips for added texture and taste.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 lbs Tyson chicken breast (boneless, skinless), cut into bite-size pieces
• 1 tbsp oil
• 3 tbsp taco seasoning

Soup Base

• 24 oz Pace Picante, Medium (1 jar)
• 4 cups chicken broth
• 1 can sweet corn, drained
• 1 can black beans, rinsed and drained

Toppings and Garnishes

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

Instructions

1. Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-size pieces to ensure they cook evenly and absorb the seasoning well.
2. Sear the Chicken: Heat oil in a large Dutch oven over medium-high heat. Once hot, add the chicken pieces and sprinkle with taco seasoning. Cook for 2-3 minutes per side until the chicken is nicely seared and coated with the seasoning.
3. Add Soup Ingredients: Pour in the Pace Picante salsa, chicken broth, drained sweet corn, and rinsed black beans. Stir to combine all ingredients evenly.
4. Simmer the Soup: Bring the soup to a simmer, then cover the Dutch oven and cook for 8 minutes. This allows the flavors to meld and the chicken to finish cooking through.
5. Finish with Lime Juice: Remove the soup from heat, then squeeze the fresh lime juice over the top. Stir gently to distribute the citrus brightness throughout the soup.
6. Serve with Toppings: Ladle the soup into bowls and garnish with chopped cilantro, shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for texture and added flavor.

Notes

• For a spicier soup, use a hot variety of salsa or add jalapeños.
• You can substitute chicken breasts with thighs for a juicier result.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To make the soup thicker, add crushed tortilla chips into the soup while serving.
• For a vegetarian version, omit chicken and use vegetable broth instead, then increase the amount of beans and corn.

Keywords: Chicken salsa soup, Southwestern soup, taco seasoning soup, black bean soup, chicken soup with salsa, easy chicken soup, healthy chicken soup