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Chicken Taco Soup
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Ingredients
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Step by step
Method
6 steps
- 1
Heat 1 tablespoon oil in a soup pot over medium. Cook 1 diced onion for 5 minutes, until soft. Add 2 minced garlic cloves and 1 tablespoon chili powder; stir for 30 seconds.
- 2
Pour in 4 cups chicken broth and one 14-ounce can diced tomatoes with their juices. Add 1 drained can black beans, 1 cup corn, 1 teaspoon cumin, and ½ teaspoon salt.
- 3
Bring the pot to a gentle simmer and cook uncovered for 15 minutes. The tomatoes should soften and the broth should smell warm and savory.
- 4
Stir in 2 cups shredded cooked chicken and simmer 5 minutes, until steaming. If using raw chicken, add 1 pound with the broth and simmer 15–20 minutes, until 165°F, then shred it.
- 5
Taste and adjust salt, lime juice, and hot sauce. Ladle into bowls and top with tortilla chips, avocado, cheese, or cilantro.
- 6
Cool leftovers in shallow containers and refrigerate within 2 hours. Reheat until steaming, adding broth if the beans have thickened the soup.