Description
This Chicken Taco Soup is a quick and easy weeknight dinner that’s packed with flavor. Tender chicken, black beans, corn, and zesty taco seasonings come together in a delicious one-pot meal that’s ready in just 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (15 oz) can diced tomatoes
– 2 cups chicken broth
– 1 packet taco seasoning
– 1 tsp cumin
– Salt and pepper to taste
Instructions
1. 1. In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until no longer pink, about 5-7 minutes.
2. 2. Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
3. 3. Stir in the black beans, corn, diced tomatoes, chicken broth, taco seasoning, and cumin. Bring the mixture to a boil.
4. 4. Reduce heat to low and let the soup simmer for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
5. 5. Season with salt and pepper to taste.
6. 6. Serve the Chicken Taco Soup hot, with your favorite toppings like shredded cheese, sour cream, diced avocado, or crushed tortilla chips.
Notes
– For a creamier soup, you can blend a portion of the soup before serving.
– Add extra broth for a thinner consistency if desired.
– Top with fresh cilantro, green onions, or a squeeze of lime juice for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex