Description
A warm and creamy soup that combines all the bold flavors of taco night, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions
- In a large pot, combine the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir in the heavy cream. Let it heat through for another 5 minutes.
- Add salt and pepper to taste.
- Serve hot, topped with shredded cheese, sour cream, and chopped cilantro.
Notes
For a spicy kick, add some diced jalapeños or a splash of hot sauce. To make it gluten-free, ensure that your taco seasoning is certified gluten-free.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 85mg