Quick Chicken Taco Soup Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound boneless, skinless chicken breast
02 -
1 small yellow onion, diced
03 -
1 small red bell pepper, diced
04 -
1 small green bell pepper, diced
05 -
5 cloves garlic, minced
06 -
1/2 tablespoon avocado or coconut oil
→ Pantry & Canned Items
07 -
1 can (15oz) fire roasted diced tomatoes
08 -
1 can (15oz) low-sodium black beans, drained and rinsed
09 -
2 cans (4.5oz each) green chilies
10 -
32 oz low-sodium chicken broth
11 -
1 cup fresh or frozen corn
→ Seasonings
12 -
1 1/2 teaspoons salt
13 -
1 teaspoon dried oregano
14 -
1 teaspoon chipotle powder
15 -
1 teaspoon paprika
16 -
2 teaspoons cumin
17 -
1/4 teaspoon black pepper
18 -
1/4 cup fresh lime juice
→ Optional Toppings
19 -
Fresh chopped cilantro
20 -
Sour cream or Greek yogurt
21 -
Diced red onion
22 -
Lime wedges
23 -
Shredded cheddar cheese
# Instructions:
01 -
Heat up a large pot over medium-high heat. Add your oil, and once it's hot, toss in the diced peppers, onion, and minced garlic. Let them cook for 3-4 minutes until the onions start turning clear
02 -
Add your chicken breast, tomatoes, black beans, green chilies, all the spices, lime juice, and broth to the pot. Give everything a good stir, bring it to a boil, then lower the heat and let it simmer for about 15-20 minutes until the chicken is cooked through
03 -
Take out the chicken breasts and shred them using two forks. Put the shredded chicken back in the pot
04 -
Add the corn to the pot and let everything simmer together for another 2-3 minutes until the corn is warmed up. Serve hot with your favorite toppings
# Notes:
01 -
This soup keeps well in the fridge for up to 4 days
02 -
You can freeze portions for up to 3 months in airtight containers
03 -
Feel free to adjust the spice level by adding more or less chipotle powder