Description
A comforting and flavorful one-pot soup that’s perfect for busy weeknights, packed with easy-to-find ingredients.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips
Instructions
- Heat olive oil in a large pot. Add the diced chicken and cook until no longer pink, about 5–7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until tender. Add the minced garlic and cook for 30 seconds.
- Return the chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning.
- Pour in the chicken broth and stir well. Bring to a boil; reduce heat to low. Simmer for 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like shredded cheese, sour cream, cilantro, green onions, and tortilla strips.
Notes
For a vegetarian version, skip the chicken and add more beans or vegetables. Use rotisserie chicken for an easier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican