Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best flavors. I always say, choose quality over quantity and your tastebuds will thank you. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 packet taco seasoning
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3-4 minutes.
- Add cubed chicken to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in chicken broth, black beans, corn, diced tomatoes, and taco seasoning. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, allowing flavors to meld beautifully.
- Season with salt and pepper to taste. Serve hot with your choice of optional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Easy Chicken Taco Soup, recipe, cooking, food
