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–+ servings

Hearty Chicken Taco Soup

A comforting and nutritious soup made with chicken, black beans, corn, and tomatoes, topped with cheese, avocado, and sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken and Vegetables
  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed 15 ounces
  • 1 can corn, drained 15 ounces
  • 1 can diced tomatoes with green chilies 14.5 ounces
  • 1 can diced tomatoes 10 ounces
  • 1 packet taco seasoning 1 ounce
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese for topping
  • 1 avocado diced for topping
  • 1 cup sour cream for topping
  • Fresh cilantro, chopped for garnish

Equipment

  • large pot

Method
 

  1. Gather all your ingredients.
  2. Prepare the chicken by cutting it into smaller pieces.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
  4. Add the chicken breasts, chicken broth, diced tomatoes, black beans, corn, and taco seasoning to the pot. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.
  6. Remove the chicken, shred it, and return it to the soup. Season with salt and pepper to taste. Serve hot with toppings.

Nutrition

Calories: 290kcalProtein: 30gSodium: 800mg

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