Description
A quick and flavorful chicken taco soup that takes just 30 minutes to prepare, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium sweet onion, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 4 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 lime, juice of
Instructions
- Dice your sweet onion and mince the fresh garlic.
- In a large pot over medium heat, add a splash of olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
- Add the chicken breasts to the pot and sear them on both sides until golden brown, around 3-4 minutes per side.
- Stir in the fire-roasted diced tomatoes and black beans, mixing well.
- Pour in the chicken broth and add the corn. Stir to combine and bring to a gentle simmer.
- Whisk in the taco seasoning and lime juice. Taste and adjust seasoning as needed.
- After simmering for about 15 minutes, shred the chicken directly in the pot and return it to the soup.
- Ladle the soup into bowls and serve hot, adding optional toppings like cheese or avocado if desired.
Notes
- For an extra kick, add jalapeños or hot sauce.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg