Description
A comforting, flavorful chicken taco soup that’s quick to make and perfect for cozy nights.
Ingredients
Scale
- 1 pound of chicken breast (boneless and skinless)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- Salt and pepper, to taste
- Optional toppings: sour cream, cheddar cheese, avocado, cilantro, lime wedges, tortilla strips
Instructions
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add your diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Next, add the chicken breasts to the pot. Season them with taco seasoning, salt, and pepper, then pour in the chicken broth. Bring it to a gentle boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it using two forks, and return it to the pot. Now add the black beans and corn, and stir everything together. Let it simmer for an additional 5-10 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, topped with your choice of sour cream, cheese, or tortilla strips. Enjoy!
Notes
Toppings like tortilla chips, sour cream, and fresh cilantro enhance the flavors. It stores well for up to 4 days in the fridge and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, chicken, taco, quick meal, cozy, easy recipe