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Spark Recipes Chicken Taco Soup

Spark Recipes Chicken Taco Soup

Struggling to perfect Spark Recipes Chicken Taco Soup? Learn 7 game-changing tips to make it flavorful, hearty, and delicious every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 325 kcal

Equipment

  • Large soup pot or Dutch oven (6-8 quart capacity)
  • Sharp chef's knife for precise cutting
  • Sturdy cutting board
  • Measuring cups (both dry and liquid)
  • Measuring spoons
  • Can opener
  • Wooden ladle or heatproof spatula
  • Ladle for serving
  • Colander for draining beans and corn
  • Garlic press (optional)
  • Kitchen timer
  • Storage containers for leftovers

Ingredients
  

  • 2 lbs Chicken breast Boneless, skinless, fresh or thawed
  • 2 cans Black beans Drained and rinsed thoroughly
  • 1 can Corn kernels Fresh, frozen, or canned (drained)
  • 2 cans Diced tomatoes With juice for extra flavor
  • 2 packets Taco seasoning Or 4-5 tablespoons homemade blend
  • 4 cups Chicken broth Low-sodium recommended
  • 1 large Yellow onion Finely diced
  • 2 medium Bell peppers Any color combination
  • 4 cloves Garlic Minced fresh garlic
  • 2 tablespoons Olive oil For sautéing

Instructions
 

  • Preparation Phase (15-20 minutes)
    Gather all ingredients on your countertop, creating an efficient workspacePat dry chicken breasts with paper towels, then trim visible fat and cut into uniform 1-inch cubes for even cookingUse a sharp knife to dice onions into 1/4-inch pieces, ensuring consistent size for uniform cookingCut bell peppers into similar-sized pieces as the onions to maintain cooking consistencyFinely mince garlic cloves or use a garlic press for more intense flavorDrain and rinse black beans in a colander, shaking well to remove excess waterIf using canned corn, drain thoroughly; if using frozen, measure out needed amountPre-measure all seasonings and spices to have ready when needed
  • Cooking Process (30-40 minutes)
    Place your large pot or Dutch oven over medium heat and add olive oilOnce oil shimmers (about 1 minute), add diced onions, stirring occasionally until they become translucent and slightly golden (3-4 minutes)Add bell peppers to the softened onions, stirring frequently to prevent sticking (3 minutes)Incorporate minced garlic, stirring constantly to prevent burning (1 minute)Add cubed chicken to the vegetable mixture, stirring occasionally until all pieces are no longer pink (5-7 minutes)Sprinkle taco seasoning evenly over the chicken and vegetables, stirring to coat all pieces thoroughlyPour in diced tomatoes with their juice, stirring to combine and scraping any browned bits from the bottom of the potAdd black beans and corn, stirring gently to incorporatePour in chicken broth, stirring to combine all ingredientsIncrease heat to high and bring Spark Recipes Chicken Taco Soup to a gentle boilReduce heat to low, cover pot, and simmer for 20-25 minutes, stirring occasionallySample the flavors and modify seasonings as necessary prior to serving

Notes

Nutritional Breakdown per Serving (1.5 cups)

  • Calories: 325
  • Protein: 28g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 65mg
  • Sodium: 680mg
  • Potassium: 820mg
  • Iron: 15% DV
  • Vitamin C: 45% DV
  • Calcium: 8% DV
Keyword easy dinner, winter soup, high protein, spicy, one-pot meal