Ingredients
Method
- Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add diced onions and cook for about 2 minutes, or until softened. Add garlic and cook for another minute, stirring occasionally.
- Cook the Chicken: Add diced chicken breast to the pot. Stir frequently to cook through, about 5-6 minutes.
- Add the Taco Seasoning: Sprinkle in the taco seasoning and stir to coat the chicken and onions evenly.
- Simmer the Soup: Pour in the chicken broth, diced tomatoes (with juices), black beans, and corn. Stir everything together and bring to a simmer. Let it cook for 20 minutes, allowing the flavors to meld.
- Adjust the Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or taco seasoning for extra flavor.
Notes
- Taco Seasoning Adjustment: For those who prefer a more personalized flavor, feel free to tweak the taco seasoning to suit your taste. Adding extra cumin or chili powder can give the soup an additional depth of warmth.
- Chicken Substitution: If you're looking for a quicker option, shredded rotisserie chicken works just as well as raw chicken breast. Just make sure to add it towards the end of cooking to avoid overcooking.
- Spiciness Control: The level of spice in this soup can be easily controlled. For a milder version, skip any extra chili additions, but for heat lovers, feel free to toss in chopped jalapeños or a sprinkle of chili flakes.
- Storage Tip: This soup stores wonderfully in the fridge for up to 3 days. For longer storage, portion the soup into freezer-safe containers and freeze for up to 3 months. When ready to eat, simply reheat and enjoy.
- Garnish Variations: While this recipe suggests shredded cheese and sour cream, feel free to get creative! A sprinkle of fresh cilantro, a squeeze of lime, or even a few avocado slices will elevate the soup’s flavor and texture.