Description
A comforting and creamy chicken taco soup that is easy to prepare and perfect for warming up on a chilly day.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, combine chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and cheese, cooking until cheese is melted and soup is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made in a slow cooker; just add all ingredients and cook on low for 6-8 hours.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg