Description
A delicious and easy chicken taco soup recipe perfect for a quick and flavorful meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
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 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 diced tomatoes with green chilies, black beans, corn, chicken broth, chili powder, and cumin. Bring to a boil.
- Return the cooked chicken to the pot. Reduce heat, cover, and simmer for at least 20 minutes, or until chicken is cooked through and tender.
- Remove chicken from the pot and shred it with two forks. Return shredded chicken to the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier chicken taco soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- You can use rotisserie chicken for an even quicker version of this chicken taco soup.
- This healthy chicken taco soup is great for meal prep.
- 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: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg