Description
Enjoy a comforting bowl of creamy chicken taco soup, featuring tender chicken, black beans, corn, and a flavorful blend of spices. Topped with melted cheddar cheese, fresh cilantro, and avocado, this quick and easy dish is perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) cream of chicken soup
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Crushed tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Season chicken breasts with salt, pepper, and taco seasoning.
- Sear chicken in the pot for 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same pot, sauté diced onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes.
- Stir in black beans, corn, diced tomatoes, cream of chicken soup, and chicken broth until well combined.
- Return seared chicken to the pot, ensuring it is submerged in the liquid.
- Add remaining taco seasoning, cumin, and chili powder. Bring to a gentle simmer.
- Cover and simmer for 20-25 minutes.
- Remove chicken, shred it with two forks, and return it to the pot.
- Pour in heavy cream and stir to combine.
- Add shredded cheddar cheese, stirring until melted.
- Taste and adjust seasoning as needed.
- Serve in bowls, topped with fresh cilantro, avocado slices, and crushed tortilla chips.
Notes
- For added heat, consider topping with sliced jalapeños or a dash of hot sauce.
- This soup pairs well with warm tortillas or cornbread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes