Chicken Taco Soup
A creamy, zesty Chicken Taco Soup that's easy to make and packed with bold flavors, perfect for comforting chilly nights.
Ingredients
Main Ingredients
- 1 pound Chicken Breast Diced into bite-sized pieces.
- 1 can Canned Black Beans Drained and rinsed.
- 1 can Canned Diced Tomatoes Adds a burst of tangy flavor.
- 1 cup Salsa Provides a zesty kick.
- 4 cups Chicken Broth For a rich base.
- 1 teaspoon Cumin Enhances flavor.
- 1 teaspoon Chili Powder Adds warmth.
- 1 cup Shredded Cheese For topping.
- 1/4 cup Fresh Cilantro Chopped, for garnish.
Instructions
Preparation
- Dice the chicken into bite-sized pieces.
- Drain and rinse the black beans under cool water.
- Chop any additional toppings you want to add.
Cooking
- In a large pot, add the chicken and cook over medium heat until it’s no longer pink—about 5-7 minutes.
- Stir in the black beans, diced tomatoes, salsa, and broth.
- Sprinkle in the cumin, chili powder, and season with salt and pepper. Mix well.
- Simmer on low for about 15 minutes to let the flavors meld.
Serving
- Ladle the soup into bowls and top with shredded cheese and fresh cilantro.
- Serve immediately and enjoy.
Notes
For extra creaminess, mash a portion of the black beans before adding them. Make a double batch for meal prep! Store in the fridge for up to 4 days or freeze for 3 months. Reheat in the microwave or on the stove.