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Chicken Taco Soup

A warm, flavorful soup combining juicy chicken, black beans, corn, and zesty spices for a comforting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • to taste Salt and pepper
Toppings
  • shredded cheese for serving
  • sour cream for serving
  • avocado for serving
  • cilantro for serving

Method
 

Cooking the Chicken
  1. Start by seasoning the chicken breasts with salt and pepper.
  2. In a large pot over medium heat, add a splash of oil and the chicken.
  3. Cook for approximately 5-7 minutes on each side, until browned and cooked through.
Shredding the Chicken
  1. Remove the chicken from the pot and allow it to cool slightly.
  2. Once cool enough to handle, shred the chicken using two forks.
Sautéing the Aromatics
  1. In the same pot, add the diced onion and bell pepper.
  2. Sauté for 3-4 minutes, or until the vegetables are soft and fragrant.
Combining Ingredients
  1. Return the shredded chicken to the pot.
  2. Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth.
  3. Mix well to combine.
Simmering the Soup
  1. Bring the mixture to a boil.
  2. Reduce to a simmer, cover the pot and let cook for about 20 minutes.
  3. Stir occasionally to ensure the flavors meld together beautifully.
Serving the Soup
  1. Once done, ladle the soup into bowls.
  2. Invite everyone to customize their servings with desired toppings like shredded cheese, sour cream, diced avocado, and fresh cilantro.

Notes

For Halal-friendly options, consider using turkey breast instead of chicken. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, add a splash of water or chicken broth if it thickens too much.