Chicken Taco Soup
A hearty Chicken Taco Soup that combines tender chicken, black beans, and a zesty broth for a comforting and flavorful dish.
Ingredients
Main Ingredients
- 1 lb Chicken breast or thighs, shredded You can use turkey as a substitute.
- 2 cans Canned diced tomatoes (preferably with green chilies) For an extra kick of flavor.
- 1 can Black beans, drained and rinsed
- 1 cup Corn (frozen or canned)
- 1 medium Onion, chopped For the flavorful base.
- 2 cloves Garlic, minced
- 4 cups Chicken broth, homemade or store-bought Use good quality for better flavor.
- 2 tbsp Taco seasoning, store-bought or homemade
- 2 tbsp Lime juice, fresh Adds a fresh zing to the soup.
- 1/4 cup Fresh cilantro, chopped For garnish.
Instructions
Preparation
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until they’re translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
Cooking
- Stir in the shredded chicken, canned diced tomatoes (with their juice), black beans, corn, chicken broth, and taco seasoning. Mix well.
- Bring the mixture to a gentle simmer, then lower the heat. Let it cook for about 20-30 minutes to meld the flavors.
Finishing Touches
- Just before serving, stir in fresh lime juice and chopped cilantro.
- Ladle the soup into bowls and let guests customize with toppings like avocado, cheese, or sour cream.
Notes
Serve hot with crusty bread, warm tortillas, or a fresh salad on the side. This soup can be frozen for up to three months.