Taco Chicken Soup
A delightful and hearty Taco Chicken Soup that combines the flavors of tacos with the comfort of warm soup, packed with chicken, beans, and vibrant veggies.
Ingredients
Main ingredients
- 1 lb taco-seasoned chicken Can substitute with pre-cooked rotisserie chicken for quicker prep.
- 1 can black beans Drained and rinsed.
- 1 can corn Drained.
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Toppings
- avocado Diced, for creaminess.
- cilantro Fresh, for garnish.
- cheese Shredded, for richness.
- tortilla chips For crunch.
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Toss in the minced garlic and cook for an additional minute.
Cooking
- Add the taco-seasoned chicken to the pot and cook for 5-7 minutes, stirring occasionally until browned and cooked through.
- Stir in the black beans and drained corn.
- Pour in the chicken broth and diced tomatoes, mixing well.
- Add the cumin and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to simmer and cover the pot.
- Let it cook for about 20 minutes.
Serving
- Ladle the soup into bowls, allowing each person to customize with toppings.
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Notes
Consider adding chopped jalapeños for extra heat or a squeeze of lime juice before serving for a refreshing touch.