Creamy Chicken Taco Soup
A warm, comforting soup combining tender chicken, zesty taco seasoning, and a rich, creamy broth, perfect for chilly evenings.
Equipment
- Large Pot or Dutch Oven
- Mixing Spoon
Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breasts Cut into bite-sized pieces.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 medium Bell Pepper Diced (any color).
- 2 tablespoons Taco Seasoning Store-bought or homemade.
- 4 cups Chicken Broth Low-sodium preferred.
- 1 cup Heavy Cream For creaminess.
- 1 cup Corn Frozen or canned.
- 1 can Black Beans Drained and rinsed.
- 1 cup Shredded Cheddar Cheese For topping.
- 1/4 cup Fresh Cilantro Roughly chopped, for garnish.
Instructions
- Heat a large pot over medium heat and add olive oil. Sauté the chopped onion for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute. Then, add diced bell pepper and cook for another 3-4 minutes.
- Add chicken pieces and taco seasoning, mixing well. Cook for 5-7 minutes until chicken is no longer pink.
- Pour in chicken broth, bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add corn and black beans, simmer for another 5 minutes.
- Slowly stir in heavy cream and simmer for an additional 5 minutes.
- Adjust seasoning if necessary, then serve topped with cheddar cheese and cilantro.
Notes
Customize with toppings like diced avocado or jalapeños for added flavor.