A hearty chicken soup packed with vegetables, beans, and bold, savory taco-inspired flavors.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), diced
02 - 1 can (14 oz) black beans, drained and rinsed
03 - 1 can (14 oz) kidney beans, drained and rinsed
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 zucchini, diced
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 medium red onion, diced
09 - 2 cloves garlic, minced
10 - 1 can (14 oz) diced tomatoes
11 - 1 jalapeño, seeded and finely chopped (optional)
→ Liquids
12 - 4 cups low-sodium chicken broth
13 - 1 tablespoon olive oil
→ Spices and Seasonings
14 - 2 tablespoons taco seasoning
15 - 1 teaspoon smoked paprika
16 - Salt and freshly ground black pepper to taste
→ Garnishes
17 - Fresh cilantro, chopped
18 - Avocado slices
19 - Lime wedges
20 - Shredded cheese or Greek yogurt (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add chicken pieces and cook for 4 to 5 minutes until lightly browned on the surface.
03 - Stir in bell peppers, zucchini, and jalapeño; cook for 3 minutes until vegetables begin to soften.
04 - Add taco seasoning, smoked paprika, salt, and pepper; stir thoroughly to coat the chicken and vegetables with spices.
05 - Pour in diced tomatoes, chicken broth, black beans, kidney beans, and corn. Mix well to combine all ingredients.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
07 - Taste the soup and adjust seasoning with additional salt, pepper, or spices as needed.
08 - Ladle into bowls and garnish with fresh cilantro, avocado slices, lime wedges, and shredded cheese or Greek yogurt if desired.
