Ingredients
Soup Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained
- 1 cup corn kernels
- 1 can diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, chopped
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and chopped bell pepper, cooking until they are soft and translucent, about 5 minutes.
- Add Ingredients: Stir in the shredded chicken, drained black beans, corn kernels, diced tomatoes, taco seasoning, and chicken broth into the pot.
- Bring to Boil: Increase the heat to bring the soup to a rolling boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 15 to 20 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and serve with your favorite toppings like shredded cheese, sour cream, or tortilla chips for added texture and flavor.
Notes
- For a spicier kick, add diced jalapeños along with the onion and bell pepper during the sauté step.
- This soup is excellent for meal prep and freezes well, making it a great option for busy weeknights.
- You can substitute canned corn and beans with fresh or frozen versions if preferred.
- Adding fresh cilantro and a squeeze of lime juice before serving enhances the freshness of the soup.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
