Chicken Taco Soup
This comforting chicken taco soup is a delightful blend of flavors and textures, perfect for cozy evenings. It's quick to prepare and sure to satisfy your cravings.
Equipment
- large pot
Ingredients
- 1 small white onion finely diced
- 2 cups cooked shredded chicken or rotisserie chicken
- 1 15.5 oz can mixed kidney and pinto beans in chili sauce
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can whole kernel corn drained
- 1 14.5 oz can diced tomatoes with green chiles, undrained
- 1 8 oz can tomato sauce
- 2 cups chicken broth (add more if desired to thin)
- 1.25 oz packet taco seasoning
Instructions
- Heat a small amount of cooking oil in a large pot over medium heat. Add the diced onion and sauté for around 5 minutes until it becomes tender and aromatic.
- Incorporate the beans (including the mixed beans with chili sauce), corn, diced tomatoes with chiles, tomato sauce, shredded chicken, taco seasoning, and chicken broth into the pot. Mix thoroughly.
- Allow the soup to come to a gentle simmer, then let it cook uncovered for 20 minutes to allow the flavors to meld beautifully.
- When you're ready to serve, garnish each bowl with your choice of toppings like sour cream, fresh cilantro, crispy tortilla chips, or shredded cheese.