Chicken Salsa Soup – One Pot
This dump-and-cook Chicken Salsa Soup is hearty, flavorful, and incredibly easy to make with just one pot and a handful of pantry staples.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 2 lbs boneless, skinless Tyson chicken breast
- 1 tbsp oil
- 3 tbsp taco seasoning
- 24 oz jar Pace Picante (medium)
- 4 cups chicken broth
- 1 can sweet corn, drained
- 1 can black beans, rinsed and drained
- Juice of 1 lime
- Optional toppings:
- Cilantro
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Tortilla chips
- Diced avocado
- Sliced jalapeños
Instructions
1. Cut chicken into bite-sized pieces.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add chicken and taco seasoning; cook for 2-3 minutes per side until seared.
4. Pour in salsa, chicken broth, drained corn, and black beans.
5. Bring mixture to a simmer, cover, and cook for 8 minutes.
6. Remove from heat, squeeze lime juice into the soup, and stir well.
7. Serve warm with desired toppings like sour cream, cheese, and tortilla chips.
Notes
Cutting the chicken into small pieces helps it cook quickly and evenly.
Use a large pot to give the chicken room to sear and develop flavor.
For a creamy twist, stir in 1 cup of sour cream after cooking.
Customize toppings to taste — kids often love it with extra chips and cheese!
This soup can be made ahead, frozen for up to 6 months, or stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 387
- Sugar: 7g
- Sodium: 2065mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 47g
- Cholesterol: 116mg
Find it online: https://paulakitchen.com/chicken-salsa-soup/