Description
A simple and flavorful chicken taco soup that is perfect for a quick weeknight meal. This hearty soup is packed with taco-seasoned chicken, beans, corn, and tomatoes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 cups chicken broth
- Toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Place chicken breasts in a large pot or Dutch oven.
- Add black beans, pinto beans, diced tomatoes with green chilies, corn, and diced green chilies.
- Sprinkle taco seasoning, chili powder, and cumin over the ingredients.
- Pour in the chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it with two forks.
- Return shredded chicken to the pot and stir to combine.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
- This soup can be made in a slow cooker. Combine all ingredients except chicken in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and add during the last hour of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg