Chicken Taco Soup
A hearty and flavorful soup blending the spices of tacos with tender chicken and vegetables.
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 3–4 Garlic Cloves Garlic minced
- 1 pound Chicken Breast
- 1 tablespoon Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 28 ounces Canned Diced Tomatoes petite dice
- 4 cups Chicken Broth
- 2 cans Black Beans 15-ounce cans, drained and rinsed
- 10 ounces Frozen Corn or 1 (15-ounce) can Corn, drained and rinsed
- Salt if needed at the end
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring often.
- Add the chicken, chili powder, cumin, and crushed red pepper flakes (if using). Cook until browned, about 4–5 minutes.
- Add the diced tomatoes, chicken broth, black beans, and corn. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 30–35 minutes. Season with salt to taste.
Notes
Customize with toppings like sour cream, avocado, or tortilla chips for extra flavor.