🌮 Chicken Taco Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6–8
🛒 Ingredients
1½ lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (4 oz) diced green chiles
4 cups chicken broth
1 packet taco seasoning
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
Salt and black pepper, to taste
½ cup cream cheese, softened (optional, for a creamy soup)
🌿 Toppings
Shredded cheddar or Monterey Jack cheese
Avocado, diced
Sour cream
Fresh cilantro
Diced jalapeños
Lime wedges
Tortilla strips or crushed tortilla chips
👩🍳 Instructions
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Build the soup: Add chicken breasts, black beans, corn, diced tomatoes, green chiles, chicken broth, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken reaches 165°F/74°C internally and is tender.
Shred the chicken: Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Make it creamy (optional): Stir in softened cream cheese until completely melted and smooth. Simmer for 2–3 minutes.
Taste and adjust: Add more taco seasoning, chili powder, salt, or lime juice if desired.
Serve: Ladle into bowls and top with cheese, avocado, sour cream, cilantro, jalapeños, and tortilla strips.
⭐ Tip
For extra flavor, squeeze fresh lime juice over each bowl just before serving. For a thicker soup, simmer uncovered for an additional 5–10 minutes.
