Description
Spicy chicken taco soup with jalapeños, black beans, and corn in a rich tomato broth. Bold, warming, and perfect for fall evenings.
Ingredients
Chicken thighs or breasts, 1 lb
Jalapeños, seeded and sliced, 1–2
Black beans, drained & rinsed, 1 can
Corn, drained, 1 can
Diced tomatoes, 1 can
Tomato sauce or crushed tomatoes, 1 can
Taco seasoning, 1 packet or ~2 tbsp
Chicken broth, 2 cups
Salt & pepper, to taste
Instructions
1. Heat a pot over medium heat and brown chicken with sliced jalapeños.
2. Add diced tomatoes, tomato sauce, and chicken broth. Stir well.
3. Add beans and corn.
4. Mix in taco seasoning. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes.
6. Remove chicken, shred, and return to the pot.
7. Serve hot with toppings like avocado, lime, jalapeños, or sour cream.
Notes
Reduce spice by using fewer jalapeños or removing seeds.
Use rotisserie chicken to save time.
Add Greek yogurt or crema to balance the heat.
Try it with pinto or kidney beans for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 660 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: spicy chicken taco soup, fall comfort food, jalapeno soup