Chicken Taco Soup

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There are days when I am full of energy and motivation, and there are days when I feel that my interior flame of energy is flickering out, and I become emotionally jaded. Whenever I feel overwhelmed, I try to cook something that would uplift my mood and cure my tired soul. And I believe that nothing works better than a bowl of hot piping broth.

The Chicken Taco Soup that I am sharing today is hearty, healthy, and bursting with bold Mexican flavors. Loaded with juicy shredded chicken, hearty black beans, and sweet corn, all swimming in a spiced broth, this soup is something that will keep you insulated against this chilly winter.

This recipe is quick and easy, which makes it perfect for a busy weeknight meal. Just combine all the ingredients, turn on the heat, and voila, your flavourful soup will be ready to serve in no time!Just before serving, top it up with your favorite toppings, like shredded Cheddar cheese, a dollop of sour cream, jalapenos, avocado, or cilantro. You can also add crushed tortilla chips to give it the perfect crunch.

Are you looking for other soup recipes?You can also check out my Roasted Tomato and Red Pepper Soup , Beetroot Ginger Soup with Spicy Chickpeas and Hungarian Goulash Soup

Make this soup once, and I guarantee that your whole family will keep returning to the pot for more.

Chicken Taco Soup
Author: Happily Cooking
Preparation Time: 10min
Cooking time: 25min
Yields: 4servings
Calories per serving: 360kcal

Ingredients:

• 450g boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chilli powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 cups chicken broth or water
• 420 g black beans, boiled
• 1 red bell pepper, diced
• 420 g diced tomatoes
• 1 cup fresh or frozen corn kernels
• Salt, according to taste
• 2 medium scallions, thinly sliced(for serving)
• 1/2 cup shredded cheddar cheese(for serving)
• 1/2 cup crushed tortilla chips(for serving)

Instructions:

1. Heat oil in a heavy bottomed pot. Add the onion and garlic, and cook, for 4-5 minutes till the onions are translucent and soft.
2. Add the bell pepper,chilli powder, cumin, oregano, salt, and pepper, and cook until fragrant for about 2 minutes.
3. Add the black beans, the corn kernels and the crushed tomatoes, and then cook for a few minutes.
4. Add the chicken and then the broth. Bring everything to a boil and let the soup simmer for 15 minutes or until the chicken is cooked through.
5. Transfer the cooked chicken breasts to a cutting board. Shred the meat with two forks, and then put the shredded chicken pieces back to the pot and cook for 2-3 minutes.
6. Serve hot topped with your favourite toppings.