Chicken Taco Soup
A hearty and comforting soup that combines the best flavors of tacos, perfect for busy weekdays and cozy gatherings.
Ingredients
For the soup
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for quicker preparation.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 medium bell pepper, diced
- to taste salt and pepper Adjust according to preference.
Toppings
- shredded cheese For serving.
- sour cream For serving.
- avocado For serving.
- cilantro For serving.
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the diced onions and minced garlic. Sauté for about 3-5 minutes, or until the onions become translucent and fragrant.
- Incorporate the shredded chicken into the pot. Stir well to combine with the garlic and onion mixture.
- Add the drained black beans and corn to the pot. Mix well.
- Pour in the diced tomatoes along with their juices, ensuring to scrape the bottom of the pot.
- Add the diced bell pepper, chicken broth, and sprinkle the taco seasoning over the top. Mix everything together.
Cooking
- Bring the soup to a gentle simmer and allow it to cook for about 20 minutes, stirring occasionally.
- Taste and add salt and pepper according to your preference.
Serving
- Serve piping hot with various toppings for personalization.
Notes
This soup is versatile and can be made with variations like adding jalapeños for spice or using a vegetarian option with beans. It freezes well; consider making a double batch for easy meals.