Ingredients
Seasoning
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1½ teaspoons paprika
- ¼ teaspoon chili powder
Main Ingredients
- 2½ tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 tablespoons finely chopped garlic
- 1 medium red bell pepper, diced
- 1 small jalapeño, seeded, ribs removed, and finely chopped
- 2 cups canned corn kernels
- 1 pound ground chicken
- 1½ teaspoons salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 6 cups chicken broth
Instructions
- Make the seasoning. Combine the onion powder, garlic powder, ground cumin, paprika, and chili powder in a small bowl and set aside to blend the flavors.
- Sauté the vegetables. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 2 minutes, stirring occasionally until softened. Add the chopped garlic and sauté for 20 seconds until fragrant. Stir in the diced red bell pepper, chopped jalapeño, and corn kernels. Cook the mixture for 4 minutes, allowing the vegetables to soften and meld.
- Mix in the chicken and seasoning. Add the ground chicken to the pot. Season with salt and black pepper, then cook for approximately 5 minutes until the chicken is browned and cooked through. Stir in the prepared taco seasoning thoroughly to coat the meat and vegetables.
- Stir in the tomatoes and black beans. Pour the canned diced tomatoes into the pot and stir well. Add the rinsed and drained black beans. Cook this mixture for 2 minutes to let the flavors blend.
- Add the broth and simmer. Pour in the chicken broth and increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer gently for 12 to 15 minutes to develop rich flavors.
- Finish and serve. Taste the soup and adjust salt and pepper as needed. Ladle the hot chicken taco soup into bowls and serve warm, perfect for a comforting meal.
Notes
- For added zest, top with shredded cheese, sour cream, or chopped fresh cilantro when serving.
- You can substitute ground turkey or lean ground beef if preferred.
- To lower sodium content, use low-sodium chicken broth and rinse canned beans thoroughly.
- The soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
