Chicken Taco Soup
This hearty Chicken Taco Soup combines tender chicken, zesty spices, and wholesome ingredients, making it a perfect comfort food for any occasion.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Freshly cooked and shredded
- 1 can (15 oz) black beans, drained and rinsed Canned for convenience
- 1 can (15 oz) corn, drained Canned corn
- 1 can (14.5 oz) diced tomatoes Use regular diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies For added flavor
- 1 medium onion, diced Adds sweetness to the soup
- 2 cloves garlic, minced Enhances the aroma
- 1 tbsp taco seasoning Adjust for spice preference
- 4 cups chicken broth Use low-sodium for healthier option
- 1 tbsp olive oil For sautéing
Toppings
- 1 cup shredded cheddar cheese For topping
- 1 avocado, diced Freshly diced avocado
- Fresh cilantro, chopped For garnish
- Lime wedges For serving
- Salt and pepper To taste
Instructions
Preparation
- Heat the olive oil over medium heat in a large pot.
- Add the chicken breasts and cook for 5-7 minutes on each side until browned. Remove and set aside.
- In the same pot, sauté the diced onion for 3-4 minutes until soft.
- Add minced garlic and cook for an additional minute.
Cooking
- Stir in the black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and chicken broth.
- Add salt and pepper to taste, and stir to combine.
- Shred the cooled chicken and return it to the pot.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary before serving.
Serving
- Ladle the soup into bowls and top with cheddar cheese, diced avocado, and chopped cilantro.
- Serve with lime wedges for added flavor.
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Notes
For added variation, consider swapping chicken for ground turkey or making a vegetarian version with more vegetables.