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Taco Soup with Chicken: 7 Reasons to Make It Tonight

Taco Soup with Chicken
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Taco Soup with Chicken: An Amazing Ultimate Recipe You Must Try

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the chicken breasts to the pot. Cook for about 5 minutes, turning occasionally, until lightly browned on all sides.
  4. Sprinkle the taco seasoning over the chicken and vegetables. Stir well to coat everything evenly.
  5. Pour in the chicken broth, diced tomatoes with green chilies, black beans, kidney beans, and corn. Stir to combine.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes. The chicken should be cooked through and the flavors melded together.
  7. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir well.
  8. Adjust the seasoning with salt and pepper as needed. Simmer for an additional 5 minutes if desired.
  9. Ladle the soup into bowls and garnish with your favorite toppings.

Notes

    Nutrition

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