Chicken Taco Soup
380kcal
Ingredients
Soup Base & Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
Canned Goods & Liquids
- 1 can diced tomatoes with green chiles 10 ounce, undrained
- 1 can black beans 15 ounce, rinsed and drained
- 1 can pinto beans 15 ounce, rinsed and drained
- 1 can corn kernels 15 ounce, drained
- 4 cups chicken broth
- 1 cup water
Toppings
- sour cream, for serving
- shredded cheddar cheese, for serving
- tortilla strips, for serving
Method
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Place the pound of chicken breasts into the pot. Sprinkle the taco seasoning and ranch dressing mixes evenly over the chicken and onions.
- Pour in the undrained can of diced tomatoes with green chiles, the rinsed black beans and pinto beans, the drained corn, the chicken broth, and 1 cup of water. Stir everything together to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.
- Ladle the hot soup into bowls and top each serving with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of tortilla strips.
Nutrition
Calories380kcalCarbohydrates45gProtein28gFat10gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol55mgSodium1500mgPotassium900mgFiber12gSugar8gVitamin A15IUVitamin C20mgCalcium150mgIron4mg