Easy Chicken Taco Soup Recipe: A Hearty Delight

When you crave a comforting and flavorful soup that’s quick and easy to prepare, Chicken Taco Soup comes to the rescue. Bursting with the zesty essence of tacos and loaded with tender chicken, beans, and vegetables, this recipe is a crowd-pleaser. Let’s get started on crafting this simple yet satisfying dish.

Ingredients You’ll Need:

• 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 (like 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, and tortilla strips

Instructions:

Let’s whip up this Easy Chicken Taco Soup step by step:

1. Sauté the Chicken:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes.
• Remove the cooked chicken from the pot and set it aside.

2. Sauté the Aromatics:

• In the same pot, add the chopped onion and bell pepper.
• Sauté them for about 3-4 minutes until they become tender and fragrant.
• Add the minced garlic and cook for an additional 30 seconds.

3. Combine Ingredients:

• Return the cooked chicken to the pot with the sautéed vegetables.
• Add the black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix.
• Pour in the chicken broth, and give everything a good stir.

4. Simmer to Perfection:

• Bring the soup to a boil, then reduce the heat to low.
• Cover the pot and let it simmer for about 20-25 minutes to allow the flavors to meld and the chicken to become tender.
• Stir occasionally to prevent sticking.

5. Season and Serve:

• Taste the soup and adjust the seasoning with salt and black pepper to your liking.

6. Serve with Toppings:

• Ladle the Chicken Taco Soup into bowls.
• Top each serving with shredded cheese, a dollop of sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips, as desired.

Enjoy Your Chicken Taco Soup:

This Easy Chicken Taco Soup is a versatile and satisfying meal that’s perfect for busy weeknights or for feeding a crowd. It’s also a great way to use up leftover chicken. Serve it with your favorite taco toppings for an added layer of flavor and texture. Whether you’re a fan of spicy heat or prefer a milder taste, you can customize this soup to suit your preferences. Savor the heartiness and savory goodness of Chicken Taco Soup, and enjoy every spoonful!

Source: saltandlavender.com

Yield: 6

Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

Print

Looking for a comforting yet healthy meal that's easy to prepare? This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is the perfect solution. Packed with nutritious vegetables and tender tortellini, this soup combines the creaminess you crave with a lighter, healthier twist. It's ideal for busy days and makes a hearty dinner that everyone will love.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2-4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1-2 teaspoons fennel seeds use to your taste
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons tomato paste
• 6 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1/2 cup whole milk or heavy cream
• 1/3 cup grated parmesan cheese, plus more for serving
• 1 pound fresh cheese tortellini

Instructions

SLOW COOKER

• 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery.2. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.3. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini.4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

INSTANT POT

• 1. Set Instant Pot to sauté. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.2. To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

STOVE-TOP

• 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.2. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.3. Serve the soup topped with additional parmesan and fresh oregano, if desired.