Chicken Taco Soup
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Chicken Taco Soup
Yield: 10 servings
- 2
- 1
-
2
medium-size garlic cloves, sliced
-
14
oz. can low-sodium chicken broth
-
15
oz. can chili-seasoned beans, undrained
-
15
oz. can black beans, undrained
- 15
-
2
10oz. cans diced tomatoes with green chiles, undrained
-
2
skinless, boneless chicken breast halves
- 2
-
1
c. crushed tortilla chips, plus whole tortilla chips for serving
- 1
Place olive oil in large soup pot over medium heat. Add onion and garlic and cook, stirring, until softened but not brown, about 3 minutes. Add chicken broth, chili-seasoned beans, black beans, corn, tomatoes with chiles, chicken breasts, and taco seasoning and stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low and let soup simmer, covered until the chicken has cooked through, 40–45 minutes. Remove pot from heat and transfer the chicken to a plate to cool for 15 minutes.
When the chicken is cool enough to handle, shred it and return it to the pot. Add crushed tortilla chips and stir to mix. Cook soup, uncovered, over medium heat until it thickens and the chips soften, about 15 minutes.
Spoon into bowls, garnish with shredded cheddar cheese and serve with tortilla chips.
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