Description
This easy chicken taco soup recipe is everything I look for in a weeknight dinner. It’s flavorful, filling, easy, nutritious, and delicious.
Ingredients
Units
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Soup:
- 1 Tbsp. vegetable oil
- 1 onion, diced
- 1 lb. chicken breast tenders
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 2 Tbsp. taco seasoning
- 24 oz. marinara sauce (not Italian or basil)
- 4 cups chicken broth (or bone broth or vegetable broth)
- 1 15–oz. can black beans (rinsed)
- 2 cups frozen corn
Toppings:
- sliced green onions
- shredded cheddar cheese
- lime wedges
- fresh cilantro
- diced avocado
- tortilla chips
Instructions
- Prep ingredients:
Dice onion.
Cut chicken into 1″ pieces. - Heat oil in soup pot or dutch oven over medium-high heat. Add onion to pan, saute for 2-3 minutes.
- Add chicken to pot, season with salt and pepper and cook for about 3-4 minutes. Stir in taco seasoning and stir to coat the chicken.
- Pour marinara sauce and chicken broth into the pot and bring to a boil.
- Stir in black beans and frozen corn and lower heat to low and gentle simmer for 20 minutes.
- While the soup is simmering, prep toppings: slice green onions, cut lime into wedges, chop cilantro, dice avocado, shred cheese.
- Serve soup with toppings as desired.
Notes
- Estimated nutrition facts do not include toppings.
- Get your kids involved! They can: measure corn, arrange toppings on a platter.