Description
This Chicken Taco Soup is a quick, easy, and incredibly delicious dinner that’s bursting with authentic Tex-Mex flavors. Ready in just 30 minutes, it’s a cozy and nourishing meal the whole family will love.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (14.5 oz) can diced tomatoes
– 4 cups chicken broth
– 2 tablespoons taco seasoning
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Toppings: diced avocado, shredded cheese, crushed tortilla chips, chopped cilantro, lime wedges
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed chicken and cook until browned, about 5-7 minutes.
2. – Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
3. – Stir in the black beans, corn, diced tomatoes, chicken broth, taco seasoning, and cumin. Season with salt and pepper to taste.
4. – Bring the soup to a simmer and let it cook for 15-20 minutes, or until the chicken is cooked through and the flavors have blended.
5. – Ladle the Chicken Taco Soup into bowls and top with your desired garnishes, such as diced avocado, shredded cheese, crushed tortilla chips, chopped cilantro, and a squeeze of fresh lime juice.
Notes
– For a creamier texture, you can blend or puree a portion of the soup before serving.
– Customize the heat level by adjusting the amount of taco seasoning or adding diced jalapeños.
– Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex