Description
A quick and delicious chicken taco soup that is perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and bell pepper, sauté until softened.
- Add chicken breasts, taco seasoning, black beans, corn, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove chicken, shred it, and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- Can be made in a slow cooker for an easy meal prep option.
- Top with avocado, cheese, or sour cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg