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Description
A hearty and flavorful chicken taco soup, perfect for a quick and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (1-ounce) packet taco seasoning
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- Optional toppings: shredded cheese, sour cream, tortilla strips, fresh cilantro
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces and taco seasoning, stirring to coat the chicken. Cook until the chicken is browned on all sides.
- Pour in the chicken broth, black beans, pinto beans, corn, and the can of diced tomatoes with green chiles.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes to allow the flavors to meld together.
- Serve the soup hot with your favorite toppings like shredded cheese, a dollop of sour cream, and crispy tortilla strips.