Description
A hearty and flavorful chicken taco soup.
Ingredients
Scale
- 1 pound chicken breast
- 1 can black beans (15 oz)
- 1 can corn (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and bell pepper. Sauté until soft.
- Add chicken breasts and cook until browned.
- Stir in taco seasoning, black beans, corn, and diced tomatoes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Shred the chicken in the pot.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Top with cheese, sour cream, or avocado if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg