Chicken Taco Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 2 teaspoons chili powder
- 1/2 TBS salt
- 1 tsp pepper
- 2 teaspoons cumin
- Juice of one lime
- 4 ounces roasted and chopped green chili peppers
- 1 (28 ounce) can crushed tomatoes
- 2.5 cups chicken broth
- 1 cup whole corn kernels, frozen
- 1 (15 ounce) can black beans, rinsed and drained
Top with:
- sliced avocado
- shredded cheese
- lime
- cilantro
- hot sauce
Instructions
- In a stock pot, heat coconut oil over medium heat. Saute onion until soft, about 3-4 minutes. Add garlic and stir until fragrant (about 1 minute). Add shredded chicken and stir in chili powder, salt, pepper, cumin, lime juice, and green chilies. Saute for a few minutes allowing the aromatics to coat the chicken.
- Add tomatoes and broth. Bring to a boil then turn the heat to low and simmer, covered, for 10 minutes.
- Stir in corn and beans. Simmer for 10 more minutes.
- Taste and add any needed salt or pepper.
- Ladle soup into individual serving bowls. Top with avocado slices, cheese, sour cream, a lime wedge and cilantro.
Find it online: https://brimckoy.com/mexican-chicken-soup-recipe/