Vibrant soup with lean chicken, beans, veggies, and bold taco spices for a wholesome meal.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 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 & 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 (optional)
18 - Avocado slices (optional)
19 - Lime wedges (optional)
20 - Shredded cheese or Greek yogurt (optional)
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2–3 minutes until softened and fragrant.
02 - Add diced chicken pieces and cook for 4–5 minutes until lightly browned on the exterior.
03 - Stir in bell peppers, zucchini, and jalapeño; cook for an additional 3 minutes until slightly softened.
04 - Add taco seasoning, smoked paprika, salt, and black pepper; stir thoroughly to evenly coat the chicken and vegetables.
05 - Pour in diced tomatoes, chicken broth, black beans, kidney beans, and corn. Mix well to combine all components.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until chicken is fully cooked through and vegetables are tender.
07 - Taste the soup and adjust salt, pepper, and spice levels as needed.
08 - Ladle into bowls and garnish with fresh cilantro, avocado slices, lime wedges, and shredded cheese or Greek yogurt if desired.
