Discover a flavorful chicken taco soup that's both delicious and easy to make. Packed with savory spices, protein, and a variety of tasty ingredients, this recipe is a crowd-pleaser. Perfect for any meal, it's a satisfying and hearty option you'll want to make again and again.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and red pepper to the pot and cook until softened, about 5-7 minutes.
2 Tablespoons Olive Oil, 1 Cup Yellow Onion, 1 Cup Red Bell Pepper
Add the garlic and cook for another minute, stirring constantly.
4 Cloves Garlic
Add the chili powder, salt, cumin, paprika, oregano, black pepper and red pepper flakes and cook while stirring for 2 more minutes.
2 teaspoons Chili Powder, 1 teaspoon Salt, 1 ½ teaspoon Cumin, 1 teaspoon Paprika, ½ teaspoon Oregano, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
Add the canned tomatoes, black beans, corn and chicken broth. Stir well. Bring to a simmer, cover and reduce the heat to medium low. Simmer for 25 minutes.
1 can Crushed Tomatoes, 2 can Black Beans, 1 Cup Frozen Corn, 5 Cups Gluten Free Chicken Broth
Remove the lid and stir in the cooked chicken. Continue to cook until the chicken is heated through for about 5-10 minutes.
4 Cups Cooked Chicken
Notes
FOR UNCOOKED CHICKEN: Add 2-3 large chicken breasts into the pot when the broth is added. Simmer the soup until the chicken is cooked through. Remove the cooked chicken, shred it and return it to the soup before serving.STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.