Ingredients
Scale
- 1 lb boneless chicken fillet
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- Salt and pepper to taste
Instructions
- In a large pot, sauté onion, garlic, and bell pepper until soft.
- Add chicken fillet and cook until browned.
- Stir in black beans, corn, diced tomatoes, taco seasoning, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred the chicken in the pot and stir well.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- Feel free to add more vegetables.
- Top with cheese, avocado, or sour cream.
- This soup freezes well for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken taco soup, easy soup recipe, Mexican soup, healthy soup