Description
This hearty chicken taco soup is the ultimate weeknight meal, combining tender shredded chicken, fiber-rich black beans, and sweet corn in a zesty, fire-roasted tomato broth. It is a satisfying, one-pot wonder that relies on pantry staples to deliver gourmet Tex-Mex flavors without any heavy thickeners. Perfect for busy families, this soup is nutritious, easy to prepare, and tastes even better as leftovers the next day.
Ingredients
2 lbs boneless skinless chicken breast
15 oz black beans, drained and rinsed
12 oz corn kernels
28 oz fire-roasted tomatoes, undrained
4 cups low-sodium chicken broth
2 tbsp taco seasoning
1 medium yellow onion, diced
1 tbsp olive oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté the diced onions until translucent and fragrant.
Sear the chicken breasts briefly on both sides.
Pour in the chicken broth and add the taco seasoning.
Stir in the fire-roasted tomatoes (with liquid), black beans, and corn.
Cover the pot and simmer for 20 minutes until the chicken reaches 165 degrees Fahrenheit.
Remove the chicken breasts with tongs and shred using two forks.
Return the shredded chicken to the pot and stir to combine before serving.
Notes
Leftovers store beautifully in the refrigerator for up to 4 days and often taste better as flavors meld. You can customize the spice level by adding diced jalapeños or extra chili powder. Serve topped with fresh cilantro, lime wedges, or avocado slices.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg