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Chicken Salsa Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/chicken-salsa-soup-recipe/