I don’t know about you, but when October rolls around and there’s a bit of bite in the air, I start craving bowls of warmth. That’s where this Chicken Salsa Soup comes in—a recipe that’s been a lifesaver during soccer practice nights, impromptu dinners with neighbors, or when I just can’t look at another boring chicken breast.
Packed with juicy chicken, zesty salsa, black beans, corn, and just the right hint of lime, this soup has Tex-Mex soul with a “dump-it-and-go” attitude. It’s exactly the kind of one-pot wonder I lean on when time is short, but I still want something that tastes like I actually tried.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Salsa Soup
- Ridiculously easy. You’ll spend more time picking toppings than you will cooking it.
- Protein-packed. Each bowl is loaded with 47g of protein (yes, you read that right).
- Family-approved. Even my picky 12-year-old asked for seconds.
- Freezer-friendly. Make a double batch and stash some away for “one of those” nights.
- Totally customizable. Add heat, swap beans, or pile on the cheese—your call.
Need another comforting meal idea? You’ll love my Creamy Garlic Beef Pasta too!
What Does Chicken Salsa Soup Taste Like?
Imagine if your favorite taco night and your coziest chicken soup had a lovechild—that’s this soup. The salsa brings the heat and tang, the taco seasoning brings the spice, and the lime at the end just wakes it all up.
Every bite is bright, zesty, and full of texture, thanks to the juicy chicken chunks, sweet corn, and hearty black beans. It’s like comfort food took a trip to the Southwest and came back wearing a sombrero.
What You’ll Need to Make Chicken Salsa Soup
You don’t need a grocery haul the size of Texas for this one. Most of it’s pantry-friendly, and you can tweak as needed:
- 2 lbs Tyson chicken breast – Boneless and skinless. You can swap with rotisserie chicken if you’re short on time.
- 1 tbsp oil – I use avocado or olive oil.
- 3 tbsp taco seasoning – Store-bought or homemade.
- 24 oz Pace Picante (medium) – This salsa is the real MVP. It gives all the flavor without any chopping.
- 4 cups chicken broth – Use low-sodium if you want to control the salt.
- 1 can sweet corn (drained) – Adds the perfect pop of sweetness.
- 1 can black beans (rinsed & drained) – For extra fiber and protein.
- Juice of 1 lime – Don’t skip this—it brings it all together.
Toppings (a.k.a. the fun stuff):
- Cilantro
- Shredded cheddar cheese
- Sour cream
- Tortilla chips (crushed or whole for dipping)
Looking for more easy dinner ideas? Try this Hobo Casserole with Ground Beef—my readers swear by it.
How to Make Chicken Salsa Soup (Step by Step)
Whether you’re new to cooking or a seasoned pro in the kitchen, this step by step guide will walk you through how to make Chicken Salsa Soup with ease. By the end, you’ll have a hearty, flavorful soup on the table that your whole crew will love—and maybe even request on repeat.
Let’s get started!
Step 1: Cut Your Chicken into Bite-Sized Pieces
Grab your boneless, skinless Tyson chicken breasts and a sharp knife, then slice the meat into bite-size chunks. Think stew-sized—about 1-inch cubes—so they cook quickly but still feel substantial in your spoon. If you’re working with frozen chicken, make sure it’s fully thawed first.
Tip: If you’re in a time crunch, you can substitute pre-cooked rotisserie chicken here—just skip the searing step and add it in during simmering.
Curious about other time-saving swaps? Check out my guide on ingredient substitutions where I share easy alternatives for busy weeknights.
Step 2: Sear the Chicken with Taco Seasoning
In a large Dutch oven or heavy-bottomed soup pot, heat 1 tablespoon of oil over medium-high heat. Once the oil is shimmering, add your chicken pieces and sprinkle the taco seasoning over the top.
Cook for 2 to 3 minutes per side, stirring occasionally, until the chicken is lightly seared and coated in all those bold spices. Don’t worry about cooking it through just yet—this step is all about layering in flavor.
Looking for more recipes that start with this searing trick? Try my Garlic Butter Chicken and Rice Casserole—it’s another family favorite around here!
Step 3: Add Your Salsa, Broth, Corn, and Beans
Time to turn this into soup!
Pour in the entire 24-ounce jar of Pace Picante salsa (medium). This shortcut brings just the right balance of heat and tang—no chopping onions or tomatoes needed.
Next, stir in 4 cups of chicken broth, followed by the drained can of sweet corn and rinsed black beans. Give everything a good stir to combine.
Pro Tip: Rinsing canned beans helps reduce sodium and gives your soup a cleaner flavor. Learn more about pantry prepping basics in this cozy red beans and rice post!
Step 4: Simmer and Let the Flavors Marry
Bring the soup to a gentle simmer, then cover with a lid. Let it cook for about 8–10 minutes, or until the chicken is fully cooked and tender. You’ll know it’s done when the soup is bubbling gently and your kitchen smells like a taco truck rolled through—in the best way possible.
Keep the heat on medium-low during this step to avoid over-reducing the broth.
Step 5: Finish with a Bright Hit of Lime Juice
Once your soup has simmered to savory perfection, remove it from the heat and squeeze in the juice of one fresh lime. Stir it all together and taste for seasoning.
This last step may seem small, but don’t skip it—lime juice brightens up all the warm, smoky flavors and gives the soup a clean, balanced finish.
Need help picking the perfect lime? Check out my market tips for fresh produce—it’s a farmer’s market love letter from me to you.
Step 6: Serve with Your Favorite Toppings
Ladle the soup into bowls while it’s still hot, and don’t forget the toppings! Here are some of our favorites:
- A handful of shredded cheddar cheese
- A dollop of sour cream
- Fresh chopped cilantro
- Crushed or whole tortilla chips for scooping
Each bowl becomes a choose-your-own-adventure, which is a big hit in my house (especially with picky eaters).
Bonus Step: If you’re planning to freeze leftovers, let the soup cool completely first, then store in individual containers for grab-and-go lunches or emergency dinners. It reheats beautifully on the stovetop or in the microwave.
Let’s Recap This Chicken Salsa Soup Step by Step:
- Cut chicken into bite-size chunks
- Sear in oil with taco seasoning
- Add salsa, broth, corn, and beans
- Simmer for 8–10 minutes
- Stir in fresh lime juice
- Serve with toppings and enjoy!
This step by step method is simple, forgiving, and perfect for busy weeknights when you want dinner on the table fast—without sacrificing flavor. Once you make it, don’t be surprised if it ends up on your regular dinner rotation.
Ready for more soup love? You might like my Creamy Roasted Garlic Tomato Soup next. It’s another easy, satisfying dish that’ll warm you from the inside out.
Pro tip: Don’t add lime until the end—if you boil it, it can turn bitter.
How to Store Chicken Salsa Soup
This soup stores like a dream:
- Fridge: Keeps in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Just reheat gently on the stove.
- Reheating tip: Add a splash of broth when reheating to loosen it up.
FAQs
Can I make this in a slow cooker?
Absolutely! Sear the chicken first, then dump everything into the slow cooker on low for 4–5 hours. Add lime juice at the end.
Can I use another kind of bean?
Sure! Pinto beans or kidney beans work great too.
Is this recipe gluten-free?
Yes—as long as your taco seasoning is gluten-free. Always check labels!
Conclusion
This Chicken Salsa Soup isn’t just a quick dinner—it’s the kind of meal that makes you feel like you’ve got it together, even when you don’t. It’s hearty, flavorful, customizable, and perfect for feeding your crew without stress.
So grab a spoon, top it how you like, and dig into a bowl of comfort. And hey, if you do make it, I’d love for you to leave a review or tag me on Instagram. Let’s keep sharing the slow-cooked love.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Chicken Salsa Soup That’s Bursting with Bold Flavor (and Zero Fuss!)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Quick and flavorful chicken taco soup made with tender chicken breast, taco seasoning, and a jar of Pace Picante. Ready in under 30 minutes and customizable with your favorite toppings.
Ingredients
- 2 lbs Tyson chicken breast, boneless, skinless
- 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
Use rotisserie chicken to save time—simply skip the searing step and simmer to heat through.
Adjust seasoning to taste depending on the salt content of your broth and taco seasoning.
This soup is great for meal prep and freezes well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 740mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken taco soup, easy chicken soup, Pace Picante recipes
