Taco Chicken Soup
A delightful fusion of classic taco flavors and hearty soup, this Taco Chicken Soup is perfect for chilly days and customizable with fresh toppings.
Ingredients
Main Ingredients
- 1 lb taco-seasoned chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Toppings
- avocado sliced
- cilantro fresh
- cheese shredded
- tortilla chips for crunch
Instructions
Preparation
- Begin by heating a large pot over medium heat. Add a splash of oil if desired, then toss in the chopped onion. Sauté it for about 3-4 minutes until it becomes soft and translucent.
- Next, add the minced garlic and continue to cook for another minute, stirring frequently to prevent burning.
Cooking
- Add the taco-seasoned chicken to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Stir in the drained black beans and corn, then pour in the chicken broth and the can of diced tomatoes. Mix well to combine all the ingredients evenly.
- Add cumin, salt, and pepper to taste. Stir everything together and bring the mixture to a boil.
- Reduce the heat to a gentle simmer and cover the pot. Let it simmer for about 20 minutes.
Serving
- After 20 minutes, ladle the hot soup into bowls and invite everyone to add their favorite toppings.
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Notes
For added heartiness, consider adding cooked rice or quinoa just before serving. A little lime juice on top can brighten the flavors.