Best Ever Chicken Taco Soup

By zhanghengshuo

6 Person

45 Minutes

0 Calories

This taco soup is super easy and surprisingly healthy! It does have a bit of heat from the chipotles, so if that's not your thing, leave 'em out! (Or halve the amount, if you only want a little spice.) Before cooking, you are required to prepare some ingredients, including extra-virgin olive oil, medium yellow onion, boneless skinless chicken breasts and so on.

Ingredients

1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 c. frozen corn
2 chipotles in adobo, finely chopped
Freshly ground black pepper
Kosher salt
1 medium yellow onion, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
3 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon chili powder
6 c. low-sodium chicken broth
1 can fire-roasted tomatoes
1 pound boneless skinless chicken breasts

Serving

Lime wedges
Shredded cheddar
Sliced green onions
Tortilla chips
Sliced green onions
Sour cream

Method

01

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, chili powder, cumin, and oregano and cook until fragrant, 1 to 2 minutes. Add chicken broth, chicken breasts, tomatoes, beans, corn, and chipotles. Stir to combine.
02

Bring mixture to a boil and season with salt and pepper. Lower heat and simmer for 15 minutes, until chicken is tender.
03

Remove chicken breasts from pot and place on cutting board. Using two forks, shred chicken, then return to pot and stir to combine. Ladle soup into bowls and garnish with desired toppings.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Easy Chicken Recipes

Soup Recipes

Best Ever Chicken Taco Soup

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 c. frozen corn

2 chipotles in adobo, finely chopped

Freshly ground black pepper

Kosher salt

1 medium yellow onion, chopped

1 tablespoon extra-virgin olive oil

1 tablespoon ground cumin

3 cloves garlic, minced

2 teaspoons dried oregano

1 tablespoon chili powder

6 c. low-sodium chicken broth

1 can fire-roasted tomatoes

1 pound boneless skinless chicken breasts

Serving

Lime wedges

Shredded cheddar

Sliced green onions

Tortilla chips

Sliced green onions

Sour cream

03 Method

Step 1

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, chili powder, cumin, and oregano and cook until fragrant, 1 to 2 minutes. Add chicken broth, chicken breasts, tomatoes, beans, corn, and chipotles. Stir to combine.

Step 2

Bring mixture to a boil and season with salt and pepper. Lower heat and simmer for 15 minutes, until chicken is tender.

Step 3

Remove chicken breasts from pot and place on cutting board. Using two forks, shred chicken, then return to pot and stir to combine. Ladle soup into bowls and garnish with desired toppings.

04 Author