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Chicken Salsa Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/chicken-salsa-soup-recipe/