Description
A delicious and hearty chicken taco soup that’s perfect for any time of the year.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 cup fresh corn (or thawed frozen corn)
- 2 tbsp taco seasoning
- ½ cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping the chicken into bite-sized pieces.
- In a large pot over medium heat, add 2 tbsp olive oil and sauté 1 chopped onion and 2 minced garlic cloves until translucent.
- Add the chicken and taco seasoning; stir until the chicken is coated and slightly browned.
- Pour in the diced tomatoes with juices and chicken broth; bring to a boil while stirring occasionally.
- Stir in the black beans, corn, and cilantro; reduce heat and simmer for about 20 minutes until heated through.
- Finish by squeezing fresh lime juice over the top before serving.
Notes
- This soup can be served with tortilla chips or over rice for a heartier meal.
- Adjust the seasoning to taste.
- Can be topped with cheese, avocado, or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg