Description

This Chicken Taco Soup is a comforting and easy-to-make classic that’s perfect for busy weeknights. It’s loaded with tender chicken, beans, and a blend of spices that come together in a delicious and satisfying meal.

Ingredients

– 1 lb boneless, skinless chicken breasts

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tablespoon chili powder

– 1 teaspoon cumin

– 1 teaspoon oregano

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

– 1 (15 oz) can pinto beans, drained and rinsed

– 1 (15 oz) can diced tomatoes

– 4 cups chicken broth

– Salt and pepper to taste

– Toppings: shredded cheese, crushed tortilla chips, chopped cilantro, lime wedges

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Instructions

1. – In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

2. – Add the minced garlic and sauté for 1 minute until fragrant.

3. – Add the chicken breasts, chili powder, cumin, and oregano. Stir to coat the chicken.

4. – Pour in the chicken broth, diced tomatoes, black beans, and pinto beans. Bring the soup to a boil.

5. – Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.

6. – Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.

7. – Taste and adjust seasoning with salt and pepper as needed.

8. – Serve the Chicken Taco Soup hot, topped with shredded cheese, crushed tortilla chips, chopped cilantro, and a squeeze of lime.

Notes

– For a thicker soup, you can mash some of the beans against the side of the pot.

– Add extra chicken broth or water if the soup becomes too thick.

– Customize the toppings to your liking, such as avocado, sour cream, or diced onion.

Prep Time: 10
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired