Chicken Salsa Soup Recipe

Introduction

Chicken Salsa Soup is a vibrant, comforting dish packed with bold flavors and hearty ingredients. It’s perfect for a quick weeknight meal that feels both fresh and satisfying.

Ingredients

• 2 lbs Tyson chicken breast (boneless, skinless)
• 1 tbsp oil
• 3 tbsp taco seasoning
• 24 oz Pace Picante, Medium (1 jar)
• 4 cups chicken broth
• 1 can sweet corn (drained)
• 1 can black beans (rinsed and drained)
• Juice of 1 lime
• Cilantro (for garnish)
• Shredded cheddar cheese (for topping)
• Sour cream (for topping)
• Tortilla chips (for serving)

Instructions

1. Step 1: Cut the chicken into bite-size pieces for even cooking.
2. Step 2: Heat oil in a large Dutch oven over medium-high heat. Once hot, add the chicken and taco seasoning. Cook for 2-3 minutes per side until the chicken is seared and slightly browned.
3. Step 3: Stir in the Pace Picante salsa, chicken broth, sweet corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes to blend the flavors and fully cook the chicken.
4. Step 4: Remove the pot from heat, squeeze the juice of one lime over the soup, and stir gently to combine.
5. Step 5: Serve the soup warm, topped with fresh cilantro, shredded cheddar cheese, sour cream, and a side of crunchy tortilla chips.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the taco seasoning.
• Swap black beans for pinto or kidney beans for a variation in flavor and texture.
• Use rotisserie chicken to save time—simply shred and add it after step 3.
• Garnish with avocado slices for a creamy twist.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The toppings are best added fresh at serving time to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat before serving.

Is this soup gluten-free?

Yes, all the main ingredients are naturally gluten-free, but always check the labels of prepared items like taco seasoning and salsa to ensure they do not contain gluten.

Chicken Salsa Soup Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This hearty Chicken Salsa Soup combines tender seasoned chicken, smoky black beans, sweet corn, and tangy Pace Picante sauce, simmered to perfection in a flavorful broth. Topped with fresh lime juice, cilantro, shredded cheddar cheese, sour cream, and crunchy tortilla chips, it makes an easy and delicious meal perfect for any day of the week.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 lbs Tyson chicken breast (boneless, skinless), cut into bite-size pieces
• 1 tbsp oil
• 3 tbsp taco seasoning
• 24 oz Pace Picante, Medium (1 jar)
• 4 cups chicken broth
• 1 can sweet corn (drained)
• 1 can black beans (rinsed and drained)
• Juice of 1 lime

Toppings

• Fresh cilantro, chopped
• Shredded cheddar cheese
• Sour cream
• Tortilla chips

Instructions

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-size pieces to ensure they cook evenly and absorb the flavors well.
2. Sear the Chicken: Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces along with the taco seasoning. Cook the chicken for about 2-3 minutes per side until each piece is nicely seared and coated with the seasoning.
3. Add Soup Ingredients and Simmer: Pour in the jar of medium Pace Picante sauce, chicken broth, drained sweet corn, and rinsed black beans into the pot with the chicken. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for 8 minutes to blend the flavors and fully cook the chicken.
4. Add Lime and Stir: Remove the pot from heat. Squeeze fresh lime juice over the soup and stir well to enhance the brightness and balance the flavors.
5. Serve with Toppings: Ladle the warm soup into bowls and garnish with chopped fresh cilantro, shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for added texture and flavor. Enjoy immediately while warm.

Notes

• For a spicier soup, use a hotter variation of Pace Picante sauce or add jalapeños.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
• To make this soup vegetarian, substitute chicken with firm tofu or additional beans and use vegetable broth instead of chicken broth.
• Use low-sodium chicken broth to reduce sodium content.
• Garnish ideas include avocado slices, green onions, or diced tomatoes for extra freshness.

Keywords: Chicken Salsa Soup, Mexican Chicken Soup, Spicy Chicken Soup, Easy Soup Recipe, Taco Seasoned Chicken Soup