𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐓𝐚𝐜𝐨 𝐒𝐨𝐮𝐩

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐓𝐚𝐜𝐨 𝐒𝐨𝐮𝐩

This 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐓𝐚𝐜𝐨 𝐒𝐨𝐮𝐩 combines the bold, flavorful essence of tacos with the cozy qualities of soup! It’s easy to make on the stove top or in the crock pot and is loaded with flavor.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) corn kernels, drained
– 1 can (15 oz) diced tomatoes
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

Directions:

1. In a large pot, sauté the chopped onion and minced garlic until fragrant.

2. Add the diced bell pepper and cook until softened.

3. Stir in the shredded chicken, black beans, kidney beans, corn, diced tomatoes, and green chilies.

4. Pour in the chicken broth and add chili powder, cumin, paprika, salt, and black pepper. Mix well.

5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.

6. Adjust the seasoning to taste.

7. Serve the Chicken Taco Soup hot, garnished with shredded cheese, a dollop of sour cream, chopped cilantro, and lime wedges on the side.

Cooking Time: 30 minutes | Total Time: 40-45 minutes