Description
A hearty and flavorful chicken taco soup, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can chopped green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 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 and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, diced tomatoes and green chilies, corn, chopped green chilies, chicken broth, chili powder, cumin, and oregano.
- Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until flavors have melded.
- Return the cooked chicken to the pot.
- Season with salt and pepper to taste.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can use shredded rotisserie chicken for a quicker preparation.
- This soup freezes well.
- 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: 1200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken taco soup, easy taco soup, quick chicken soup, Mexican soup, comfort food