Description
A delightful dish that combines warm soup with bold Mexican flavors, perfect for family dinners or casual get-togethers.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup chopped onion
- 1 cup bell peppers, chopped
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- In a large pot, combine the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, chicken broth, chopped onion, and bell peppers.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to combine all the ingredients well.
- Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot, shred or chop it, and return it to the soup. Season with salt and pepper to taste, then serve hot, garnished with your choice of toppings.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg