Description
A hearty and flavorful chicken taco soup recipe, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in black beans, kidney beans, diced tomatoes and green chilies, and corn.
- Pour in chicken broth and bring to a simmer.
- Add chili powder, cumin, salt, and pepper. Stir to combine.
- Return the chicken breasts to the pot.
- Cover and simmer for at least 20 minutes, or until chicken is cooked through and flavors have melded.
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- This chicken taco soup can be made ahead of time and reheats well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg