Description
A comforting, high-protein chicken taco soup that’s perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro
Instructions
- Sauté onion and garlic in a large pot until soft and fragrant.
- Add the cooked chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
- Stir in the taco seasoning, salt, and pepper.
- Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.
- Serve hot, topped with shredded cheese, sour cream, and cilantro if desired.
Notes
The soup can be made in advance and stored in the fridge for 3-4 days or frozen for later. Feel free to customize with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 860mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg