Chicken Taco Soup
Are you craving something full of flavor? This Chicken Taco Soup is comforting and can be even spicier if youโd like!
- Prep
- 15 min
- Cook
- 30 min
- Total time
- 45 min
- Servings
- 6 Servings
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 clove garlic finely chopped
- 1 jalapeno diced seeds removed
- 2 whole skinless boneless chicken breasts
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1 15 oz can of black beans drain and rinse
- 1 cup fresh or frozen corn
- 1 28 oz can of diced tomatoes
- 1 cup salsa
- 5 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup tortilla chips crushed The tortilla chips will add a little bit of crunch to the soup
- 3/4 cup cheddar cheese grated
- 1 lime cut in quarters
- 1/4 cup cilantro chopped
Method
-
In a large pot over medium-high heat, add oil; once hot add the onion, garlic, and jalapenos, and cook for 5 minutes or until the onion has softened.
-
Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir
-
Reduce heat to medium-low and simmer uncovered for 25 minutes.
-
Remove chicken breasts from the pot, and with two forks, shred the chicken.
-
Add the shredded chicken to the soup and stir.
-
Serve hot in bowls garnished with crushed Tortilla chips, cheese, a quarter of a lime, and fresh cilantro.
Course
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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