Description
A comforting and hearty chicken taco soup that’s high in protein and perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Optional toppings: avocado, cheese, cilantro, sour cream
Instructions
- Sauté the onion and garlic over medium heat until they become translucent and fragrant, about 3-4 minutes.
- Add the shredded chicken, black beans, corn, diced tomatoes, chicken broth, and taco seasoning to the pot. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
- Taste the soup and season with salt and pepper to your liking.
- Serve hot, garnished with your favorite toppings like creamy avocado, shredded cheese, fresh cilantro, or a dollop of sour cream.
Notes
This soup is great for meal prep and can be stored in the fridge for up to 4-5 days or frozen for later use. Tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg