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Chicken Taco Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté 1 diced medium onion 4 minutes until soft and translucent. Add 3 minced garlic cloves for 30 seconds until fragrant.
- 2
Add 1 pound boneless chicken breasts or thighs, 1 packet (1 oz) taco seasoning (or 2 Tbsp homemade), 1 can (15 oz) rinsed black beans, 1 can (15 oz) rinsed pinto beans, 1 can (15 oz) drained corn, 1 can (14.5 oz) diced tomatoes, 1 can (10 oz) diced tomatoes with green chiles, and 4 cups chicken broth. Bring to a boil.
- 3
Reduce heat and simmer 20–25 minutes until the chicken is cooked through (165°F in the thickest part) and the broth smells boldly of taco seasoning. The chicken should shred easily with two forks.
- 4
Pull the chicken out, shred it, and return it to the pot. Taste and add salt and pepper if it needs it. Ladle into bowls and pile on shredded cheese, avocado, cilantro, and a squeeze of lime. You want a bold, brothy taco soup with shreds of chicken in every spoonful — not bland thin broth or tough undercooked chicken.