Chicken Taco Soup
Chicken Taco Soup is a hearty, flavorful dish that combines the comforting elements of a traditional soup with the bold, zesty flavors of tacos. It typically features a rich broth filled with tender chicken, vegetables, and a blend of spices that give it a savory, slightly spicy kick.
Ingredients
- 2 (15.5 ounce) reduced-sodium black beans, rinsed and drained, divided
- 1 (1 lb.) jar thick and chunky salsa, divided
- 4 cups cooked rotisserie chicken - skinned, boned, and meat shredded
- 1 (32 ounce) container low sodium chicken broth
- 1 (14.4 ounce) bag frozen tri-colored pepper and onion medley
Instructions
- Blend one can of black beans with half of the salsa in a blender until the mixture is smooth and creamy. This step creates a rich, flavorful base that enhances the soup's texture and adds depth to the overall taste.
- In a large pot, stir together the blended black bean mixture, the second can of black beans, the rest of the salsa, shredded chicken, frozen pepper and onion medley, and chicken broth. Heat the mixture over medium-high heat, allowing all the flavors to meld together into a hearty, savory base for the soup.
- Let the soup come to a gentle simmer and cook for about 10 minutes, allowing the flavors to fully develop and the soup to heat through. This step ensures a comforting, well-blended texture.