Brunilda Schiavone Chicken taco soup is a hearty and flavorful dish that is perfect for a quick and easy meal. It is made with a variety of ingredients, including chicken, beans, corn, tomatoes, and spices. Chicken taco soup is a great way to use up leftover chicken, and it can also be made with ground beef or turkey. It is a versatile dish that can be customized to taste, and it is sure to please everyone at the table.
Chicken taco soup is a good source of protein and fiber, and it is also low in fat and calories. It is a healthy and satisfying meal that is perfect for a busy weeknight. Chicken taco soup can be served with a variety of toppings, such as shredded cheese, sour cream, and salsa. It is also a great way to use up leftover tortillas.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (10 ounce) can tomato soup
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Shredded cheese, sour cream, and salsa, for serving
Instructions
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the chicken and cook until browned on all sides.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the black beans, corn, tomatoes, tomato soup, chicken broth, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Shred the chicken and return it to the pot. Serve the soup hot, topped with shredded cheese, sour cream, and salsa.
Here are some tips for making the best chicken taco soup:
- Use a variety of beans and corn. This will give the soup a more complex flavor and texture.
- Don’t be afraid to experiment with different spices. Chili powder and cumin are a good starting point, but you can also add other spices, such as paprika, oregano, or cayenne pepper.
- If you want a thicker soup, you can add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon cornstarch and 2 tablespoons water. Add the slurry to the soup and cook until thickened.
- Serve the soup with a variety of toppings. Shredded cheese, sour cream, and salsa are all classic toppings, but you can also add other toppings, such as guacamole, diced avocado, or chopped cilantro.
- Chicken taco soup is a great way to use up leftover chicken. You can also use ground beef or turkey in this recipe.
- Chicken taco soup can be made ahead of time and reheated when you’re ready to serve.
- Chicken taco soup is a versatile dish that can be customized to taste. So experiment with different ingredients and spices to find the perfect combination for you.
Frequently Asked Questions
What is the best way to shred the chicken?
The best way to shred the chicken is to use two forks. Hold the chicken breast in one hand and use the forks to pull the meat apart.
Can I use a different type of bean in this recipe?
Yes, you can use any type of bean that you like. Black beans, pinto beans, and kidney beans are all good options.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Can I freeze this soup?
Yes, you can freeze this soup. Let the soup cool completely, then transfer it to an airtight freezer-safe container. Freeze for up to 3 months.
Chicken taco soup is a delicious and easy meal that is perfect for a busy weeknight. It is a versatile dish that can be customized to taste, and it is sure to please everyone at the table.
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