Description
A quick and hearty chicken taco soup that’s perfect for busy weeknights, made in just 30 minutes.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, diced
- 1 bell pepper, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, avocado, cilantro
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the shredded chicken, fire-roasted tomatoes, corn, black beans, taco seasoning, and chicken broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with optional toppings like sour cream, shredded cheese, avocado, or cilantro.
Notes
This soup can be made ahead of time and tastes even better the next day. For lower sodium, use low-sodium chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg