Easy Chicken Taco Soup

Name: Easy Chicken Taco Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 3 cloves garlic (minced); 1 cup diced onion (approx. 1 small onion); 1 g reen bell pepper (diced); 3 boneless skinless chicken breasts (cut into bite sized pieces); 14 ounces crushed tomatoes; 1 ½ cups chicken broth; 1 cup frozen corn kernels; 15 ounces canned black beans (drained and rinsed); 1 ounce taco seasoning (or 3 tablespoons homemade); salt (to taste)

Easy Chicken Taco Soup tastes just like chicken tacos. It's hearty and healthy, and this stovetop version is incredibly easy to make!

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (39) 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

2 tablespoons olive oil
3 cloves garlic (minced)
1 cup diced onion (approx. 1 small onion)
1 g reen bell pepper (diced)
3 boneless skinless chicken breasts (cut into bite sized pieces)
14 ounces crushed tomatoes
1 ½ cups chicken broth
1 cup frozen corn kernels
15 ounces canned black beans (drained and rinsed)
1 ounce taco seasoning (or 3 tablespoons homemade)
salt (to taste)

Steps

Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
Add garlic, onions, and bell peppers, and cook for 3-4 minutes or until the onions are translucent and soft.
Add chicken, crushed tomatoes, chicken broth, frozen corn, black beans, and taco seasoning.
Bring the mixture to a boil, then reduce the heat to medium-low and let the soup simmer for 15 minutes or until the chicken is cooked through.
Taste the soup and season with salt if desired.