Chicken Taco Soup
Hearty chicken taco soup is the perfect dinner during the chilly days. Flavorful broth loaded with veggies and shredded chicken.
Rate this Recipe
Servings 8 servings
Ingredients
- 1/2 large red or yellow onion finely chopped
- 1 Tbsp oil for sautéing
- 4 garlic cloves minced
- 15 oz canned corn 1 can
- 15 oz canned red or black beans drained and rinsed
- 14.5 oz canned diced tomatoes
- 32 oz chicken broth
- 1 lb boneless skinless chicken breast
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 2 Tbsp taco seasoning
- 2 Tbsp fresh cilantro finely chopped
Instructions
- In a Dutch oven or pot, sauté the onions with oil on medium high heat until tender. Add the minced garlic and cook until fragrant.
- Add in the canned corn, drained beans, diced tomatoes, chicken broth, chicken breast, salt, pepper, garlic powder, and taco seasoning into the pot.
- Cook on medium high heat for 20-25 minutes or until the chicken is fully cooked.
- Remove the chicken breast from the pot and shred the chicken.
- Add the shredded chicken and chopped cilantro back to the soup and bring to a simmer. Season to taste and then remove from heat.
- Serve hot with desired sides.