Chicken Taco Soup
Are you craving something full of flavor? This Chicken Taco Soup is comforting and can be even spicier if you’d like!
Servings 6 Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cloves of garlic finely chopped
- 1 jalapeno diced seeds removed
- 2 whole skinless boneless chicken breasts
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 15 oz can of black beans drain and rinse
- 1 cup fresh or frozen corn
- 1 28 oz can of diced tomatoes
- 1 cup salsa
- 5 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- 1 cup crushed tortilla chips The tortilla chips will add a little bit of crunch to the soup
- ¾ cup grated cheddar cheese
- 1 lime cut in quarters
- ¼ cup chopped Cilantro
Instructions
- In a large pot over medium-high heat, add oil; once hot add the onion, garlic, and jalapenos, and cook for 5 minutes or until the onion has softened.
- Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir
- Reduce heat to medium-low and simmer uncovered for 25 minutes.
- Remove chicken breasts from the pot, and with two forks, shred the chicken.
- Add the shredded chicken to the soup and stir.
- Serve hot in bowls garnished with crushed Tortilla chips, cheese, a quarter of a lime, and fresh cilantro.