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Chicken Taco Soup

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This Chicken Taco Soup is a hearty, flavorful dish packed with tender chicken, beans, and bold taco spices. Quick to prepare and perfect for any night of the week, it’s a cozy meal that will warm you up in no time!

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb cooked chicken (shredded or diced; rotisserie chicken works well)
  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
  • 4 cups chicken broth
  • 1 cup tomato sauce
  • 1 tsp chili powder (optional, for extra heat)
  • Salt and black pepper, to taste

Optional Toppings:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Chopped cilantro
  • Sliced avocado
  • Tortilla chips or strips
  • Lime wedges

Instructions

1. Sauté the Aromatics:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes, until softened.
  3. Stir in the garlic and cook for another minute until fragrant.

2. Build the Soup:

  1. Add the shredded chicken, taco seasoning, black beans, pinto beans, corn, diced tomatoes with green chilies, chicken broth, and tomato sauce to the pot.
  2. Stir well to combine.

3. Simmer:

  1. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
  2. Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.

4. Serve:

  1. Ladle the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, cilantro, or tortilla chips.

Notes

  • Make It Creamy: Stir in 1/2 cup of heavy cream or cream cheese at the end for a creamy version.
  • Slow Cooker Option: Add all ingredients to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/chicken-taco-soup/