As the chill of the evening sets in, there’s nothing quite like wrapping up in a blanket and savoring a warm, hearty meal. For those nights when you crave a blend of comfort and spice, this Spicy Chicken Tenderloin Taco Soup is just what you need. It’s a delightful fusion of creamy, zesty flavors and satisfying textures, making it perfect for cozy nights or even as a crowd-pleasing dish at your next gathering.
Why You’ll Love This Taco Soup
This soup packs all the familiar, beloved flavors of a classic taco, but in a warm, spoonable form. The combination of tender chicken, a medley of vibrant veggies, and a balanced kick of spices creates an irresistible dish that’s both hearty and refreshing. With optional toppings like crushed tortilla chips, diced avocado, and fresh cilantro, you can customize each bowl to your liking.
Ingredients You’ll Need:
- 1 lb chicken tenderloin, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning mix
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: crushed tortilla chips, chopped cilantro, diced avocado, lime wedges
Step-by-Step Instructions:
1. Cook the Chicken: Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes translucent, which should take about 3-4 minutes. Next, toss in the minced garlic and cook for an additional minute until it becomes fragrant. Add the diced chicken tenderloin to the pot and cook until browned and fully cooked through.
2. Season and Combine: Sprinkle the taco seasoning mix over the cooked chicken and stir well. Allow the spices to toast for 1-2 minutes to enhance their flavors. Add the diced tomatoes, black beans, corn, and diced green chilies to the pot and mix everything together.
3. Simmer the Soup: Pour in the chicken broth and bring the soup to a simmer. Let it cook for approximately 10 minutes, giving the flavors time to meld together and develop depth.
4. Make It Creamy: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes velvety. Season with salt and pepper to taste.
5. Finish and Serve: To finish, fold in the sour cream until it’s fully incorporated, adding a creamy tang to the soup. Ladle the soup into bowls and garnish with your favorite toppings, such as crushed tortilla chips for crunch, diced avocado for creaminess, and a squeeze of lime for brightness.
Tips for the Perfect Taco Soup:
- Adjust the Spice Level: If you like your soup extra spicy, add a dash of cayenne pepper or a few slices of jalapeno.
- Make It Your Own: Substitute chicken tenderloin with rotisserie chicken for convenience or use turkey for a different flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling.
Final Thoughts
This Spicy Chicken Tenderloin Taco Soup is more than just a meal – it’s an experience that brings warmth and joy to the table. Whether you’re serving it for dinner on a chilly weeknight or impressing friends at a casual get-together, it’s bound to become a beloved staple in your recipe collection. So, gather your ingredients, prepare your toppings, and dive into a bowl of this flavorful comfort dish!
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Spicy Chicken Tenderloin Taco Soup
Description
Warm up with a bowl of this Spicy Chicken Tenderloin Taco Soup, a creamy and zesty delight that’s perfect for cozy nights in. Packed with tender chicken, vibrant veggies, and a kick of spices, this soup is sure to become a household favorite. Top it off with your choice of crunchy and fresh accompaniments for the ultimate taco-inspired meal in a bowl.
Ingredients
– 1 lb chicken tenderloin, diced
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 packet taco seasoning mix
– 1 can (15 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn kernels, drained
– 1 can (10 oz) diced green chilies
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: crushed tortilla chips, chopped cilantro, diced avocado, lime wedges
Instructions
1. Cook the Chicken:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute.
Add the diced chicken tenderloin, cooking until it is browned and cooked through.
2. Season and Add Ingredients:
Stir in the taco seasoning mix and cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, black beans, corn, and diced green chilies. Stir to combine.
3. Simmer the Soup:
Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld together.
4. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy. Adjust seasoning with salt and pepper to taste.
5. Finish and Serve:
Stir in the sour cream until well combined.
Ladle the soup into bowls and top with your choice of optional toppings like crushed tortilla chips, chopped cilantro, diced avocado, and lime wedges.
Enjoy your spicy and comforting chicken taco soup!