Description
This Chicken Taco Soup has all the flavors you love about tacos but in a cozy, spoonable form that’s perfect for chilly evenings and game days.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained (or 1½ cups frozen corn)
- 4 cups chicken broth
- 1 (10 oz) can enchilada sauce
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Toppings: sour cream, shredded cheese, diced avocado, fresh cilantro, lime wedges, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and bell peppers, sautéing for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in taco seasoning, cumin, oregano, and smoked paprika. Cook for 30-60 seconds to toast the spices.
- Add whole chicken breasts, chicken broth, diced tomatoes, and enchilada sauce. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until chicken reaches 165°F.
- Remove chicken and shred with two forks. Meanwhile, add black beans, pinto beans, and corn to the pot.
- Return shredded chicken to the pot and simmer uncovered for 5-10 more minutes. Season with salt and pepper to taste.
- Serve hot with your choice of toppings like shredded cheese, sour cream, avocado, cilantro, lime wedges, and tortilla strips.