Chicken Taco Soup
Shredded chicken simmered in tomato and chicken broth with chili powder, cumin, paprika, black beans, and corn. Sauté onion and garlic, simmer, shred, and serve with lime, cilantro, avocado, sour cream, or crushed tortilla chips.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6
Ingredients
– 1 tsp olive oil
– 1 cup minced onion
– 1/2 tbsp minced garlic
– 1 lb boneless skinless chicken breasts
– 14 oz tomato sauce (low/no salt)
– 1 qt chicken broth (low/no salt)
– 1 tsp paprika
– 1/2 tsp black pepper
– 1 tsp chili powder
– 1/2 tsp cumin
– 15 oz black beans, drained & rinsed
– 1 cup frozen corn, thawed
– Lime wedges, cilantro, avocado, sour cream, crushed tortilla chips (topping)
Instructions
1. Sauté onion in olive oil 4 minutes; add garlic briefly.
2. Add chicken, tomato sauce, broth, paprika, pepper, chili powder, cumin, beans, and corn; bring to boil, then simmer 20–30 minutes.
3. Remove chicken, shred, and return to pot; stir and adjust seasoning.
4. Serve hot with lime, cilantro, avocado, sour cream, and crushed tortilla chips.
Notes
Instant Pot: 10 minutes pressure, quick release; shred and return. Slow cooker: low 6–8 hrs or high 3–4 hrs; shred and return. Optional: thicken with a small cornstarch slurry.