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Taco Chicken Soup Recipe

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Taco Chicken Soup is the ultimate comfort food, combining all the delicious flavors of a taco in a warm, hearty soup. It's a perfect meal for cooler days and can be made in just one pot, making cleanup a breeze.

Ingredients

1 lb chicken breasts (boneless and skinless)

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 packet taco seasoning

1 can (15 oz) diced tomatoes, undrained

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained

4 cups chicken broth

1/2 cup sour cream

1 cup shredded cheddar cheese

Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set it aside to cool.
  2. In the same pot, add the chopped onion, bell pepper, and garlic. Cook for 3-5 minutes until softened.
  3. Add the taco seasoning and stir for 1 minute to release the flavors.
  4. Pour in the diced tomatoes, black beans, corn, and chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
  5. Shred the cooked chicken breasts using two forks and add them back into the soup. Stir in the sour cream and shredded cheese. Allow the cheese to melt and the soup to become creamy.
  6. Season with salt and pepper to taste, and serve hot.

Notes

  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
  • If you prefer a spicier soup, add jalapeños, hot sauce, or extra chili powder.
  • For a vegetarian version, replace the chicken with extra beans or tofu.
  • This soup stores well and can be made ahead. The flavors actually deepen the longer it sits.

Nutrition

Find it online: https://recipesbyjanet.com/taco-chicken-soup-recipe/