Chicken Taco Soup Recipe

Ingredients

Vegetable oil – 1 tablespoon

Onion – 1 medium, chopped

Garlic – 2 cloves, finely minced

Jalapeño pepper – 1, diced and seeds removed

Boneless, skinless chicken breasts – 2 whole

Chili powder – 1 tablespoon

Ground cumin – ½ teaspoon

Dried oregano – 1 teaspoon

Black beans – 1 (15-ounce) can, drained and rinsed

Corn – 1 cup, fresh or frozen

Diced tomatoes – 1 (28-ounce) can

Salsa – 1 cup

Chicken broth – 5 cups

Salt – 1 teaspoon

Black pepper – ½ teaspoon

For Garnish (Optional)

Crushed tortilla chips – 1 cup

Cheddar cheese – ¾ cup, grated

Lime – 1, cut into wedges

Fresh cilantro – ¼ cup, chopped

Step 1: Sauté the Aromatics

Heat the vegetable oil in a large pot over medium-high heat.

Add the chopped onion, garlic, and diced jalapeño.

Cook for about 5 minutes, stirring occasionally, until the onion is softened and fragrant.

Step 2: Add Chicken and Seasonings

Place the chicken breasts into the pot.

Sprinkle in the chili powder, cumin, oregano, salt, and black pepper.

Stir gently to coat the chicken and aromatics evenly.

Step 3: Build the Soup

Add the black beans, corn, diced tomatoes, salsa, and chicken broth.

Stir to combine all ingredients.

Step 4: Simmer

Reduce the heat to medium-low and let the soup simmer uncovered for 25 minutes, until the chicken is fully cooked and tender.

Step 5: Shred the Chicken

Remove the chicken breasts from the pot and shred them using two forks.

Step 6: Finish the Soup

Return the shredded chicken to the pot and stir well to distribute it throughout the soup.

Let it heat through for a few minutes.

Step 7: Serve

Ladle the soup into bowls and garnish with crushed tortilla chips, grated cheddar cheese, a squeeze of fresh lime, and chopped cilantro.

Serve hot and enjoy.