Dinner

Chicken Salsa Soup Recipe

Name: Chicken Salsa Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 lbs Tyson chicken breast (boneless, skinless), cut into bite-size pieces; 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; Fresh cilantro, chopped; Shredded cheddar cheese; Sour cream; Tortilla chips

ByJack Voss March 9, 2026March 9, 2026

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Introduction

This Chicken Salsa Soup is a flavorful and comforting dish perfect for any day of the week. Packed with tender chicken, zesty salsa, and hearty beans, it’s a quick and satisfying meal that the whole family will enjoy.

A white bowl filled with thick, dark reddish-brown chili soup that has visible chunks of cooked chicken, black beans, and corn. On top, there is a dollop of white sour cream, thin shreds of orange and white cheese, and a sprinkle of fresh green cilantro leaves. Behind the bowl, there is a glass bowl of shredded orange and white cheese and a large red pot with chili, also topped with sour cream and cilantro. The setting is on a white marbled surface with some fresh cilantro sprigs nearby and a silver spoon positioned to the right. Photo taken with an iphone --ar 4:5 --v 7

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
Cilantro (for garnish)
Shredded cheddar cheese (for serving)
Sour cream (for serving)
Tortilla chips (for serving)

Instructions

Step 1: Cut chicken into bite-size pieces.
Step 2: Heat oil in a large Dutch oven over medium-high heat. Once hot, add chicken and taco seasoning. Cook for 2-3 minutes per side, or until chicken is seared on each side.
Step 3: Add Pace Picante salsa, chicken broth, corn, and black beans. Bring the mixture to a simmer, cover, and let it cook for 8 minutes.
Step 4: Remove the pot from heat, squeeze fresh lime juice over the soup, and gently stir to combine.
Step 5: Serve the soup warm, topped with cilantro, shredded cheddar cheese, sour cream, and crushed tortilla chips as desired.

Tips & Variations

For extra spice, add chopped jalapeños or a dash of hot sauce to the soup.
Use rotisserie chicken to save time; simply shred it and add during Step 3.
Swap black beans for pinto or kidney beans for a different flavor profile.
Add diced avocado or chopped green onions as fresh toppings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if it thickens too much.

How to Serve

A white bowl filled with a rich reddish-brown soup that has tender chunks of meat, black beans, and corn pieces visible throughout. On top, a dollop of white sour cream is placed in the center, sprinkled with green cilantro leaves and a few strands of yellow shredded cheese. Behind the bowl is a large red pot also filled with the same soup, garnished with sour cream and cilantro. To the left is a clear bowl with shredded yellow and white cheese. The setting is on a white marbled surface with some cilantro sprigs and a spoon on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cutting and cooking to ensure even cooking.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning and salsa do not contain gluten. Always check labels to be sure.