EASY CHICKEN TACO SOUP
A delicious Tex Mex Soup that is easy and eats like a meal!
Servings 8 people
Ingredients
- 1 TBS olive oil
- 1 large yellow onion, chopped
- 2 sweet peppers, chopped
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 packet taco seasoning mix
- 1 32 oz box of chicken stock
- 1 15.5 oz jarred salsa- hot, medium, or mild
- 1 14.5 oz can of fire roasted diced tomatoes
- 2 15.5 oz cans of black beans, rinsed
- 1 15.5 oz can of pinto beans, rinsed
- 3 large chicken breasts, boneless skinless
- 1 12 oz bag frozen baby corn
- shredded cheese- cheddar, jack or other hard cheese
- sour cream
- lime wedges
- tortilla strips or chips
- sliced green onions
- cubed guacamole
- chopped cilantro or parsley
Instructions
- Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
- Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
- Add the box of chicken stock, salsa, diced tomatoes, beans, and chicken to the pot. Stir.
- Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
- Remove the chicken to a cutting board.
- Add the corn to the soup and turn the heat to medium and then lower to a simmer. Cook for 5 minutes.
- While the corn is cooking shred the chicken with two forks.
- Return the shredded chicken back to the soup.
- Serve with Tex Mex toppings.