Chicken Taco Soup
A hearty blend of shredded chicken, beans, corn, and tomatoes seasoned with taco spices, perfect for busy weeknights or cozy meals.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Can use rotisserie chicken to save time.
- 1 can black beans, drained and rinsed (15 oz) Can substitute with pinto beans if preferred.
- 1 can corn, drained (15 oz) Canned or frozen corn both work.
- 1 can diced tomatoes (14.5 oz)
- 1 can diced tomatoes with green chilies (10 oz) Adjust according to spice preference.
- 1 medium onion, diced
- 2 cloves garlic, minced Be careful not to burn the garlic.
- 1 tablespoon taco seasoning Store-bought or homemade.
- 4 cups chicken broth Low-sodium option available.
- 1 tablespoon olive oil For sautéing.
Toppings
- 1 cup shredded cheddar cheese For topping.
- 1 unit avocado, diced For topping.
- 1 unit Fresh cilantro, chopped For garnish.
- to taste Salt and pepper To enhance flavors.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chicken breasts and cook for about 5 to 7 minutes on each side until browned.
- Remove the chicken and set aside to cool.
- In the same pot, sauté the diced onion for 3 to 4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
Cooking
- Stir in black beans, corn, diced tomatoes, and diced tomatoes with green chilies.
- Sprinkle in taco seasoning, pour in chicken broth, and season with salt and pepper.
- Shred the cooled chicken and return it to the pot. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for about 20 minutes.
Serving
- Ladle the warm soup into bowls and top with shredded cheddar cheese, diced avocado, and chopped cilantro.
- Serve with lime wedges for squeezing on top.
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Notes
For a lighter version, use chicken thighs. For vegetarian options, replace chicken with beans or chickpeas. Adjust consistency with more broth as needed.