Description
This tangy Chicken Salsa Soup is quick and delicious! Warm, hearty, and perfect for even the busiest evening, the crowd-pleasing flavors make this soup a family favorite.
Ingredients
- 2 lbs boneless, skinless Tyson chicken breast
- 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
- Topping Options:
- Cilantro
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
Instructions
1. Cut chicken into bite-size pieces.
2. Heat oil in a large Dutch oven over medium-high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
3. Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
4. Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
5. Serve warm with your choice of toppings.
Notes
This soup is great for busy weeknights and can easily be customized with your favorite toppings.
Try using leftover chicken to make it even faster.
Pairs well with a side of cornbread or a crisp salad.
For a spicier version, use hot salsa instead of medium.