Description
A cozy and hearty chicken taco soup, packed with protein and zesty flavors, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Toppings: avocado, cheese, cilantro, lime
Instructions
- Sauté the diced onion and minced garlic in a large pot over medium heat until translucent.
- Add the chicken breast and cook until browned.
- Stir in the black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove chicken, shred it with forks, and return to the soup.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with avocado, cheese, cilantro, and lime.
Notes
This soup can be made in advance and stored in the fridge for up to 4 days or frozen for 2-3 months. Reheat and add toppings when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 70mg