Description
A delicious and creamy chicken taco soup that is perfect for any occasion.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 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 heavy cream
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving (optional)
Instructions
- In a large pot, add the chicken breasts, cover with water, and bring to a boil. Cook until the chicken is fully cooked, about 15-20 minutes. Remove and shred the chicken, then set aside.
- In the same pot, sauté the diced onion, garlic, and bell pepper over medium heat for about 5 minutes, or until softened.
- Stir in the shredded chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for about 10 minutes to let the flavors meld.
- Stir in the heavy cream and allow the soup to heat through without boiling, about 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with shredded cheese and fresh cilantro, if desired.
- Top with crushed tortilla chips for added crunch and flavor.
Notes
- For a spicier version, add diced jalapeños.
- This soup can be stored 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 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg