Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced (approximately 1 cup / 150g)
  • 1 green bell pepper, diced (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 6g)
  • 1 pound (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 packet (1 ounce / 28g) taco seasoning
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 (15-ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15-ounce / 425g) can whole kernel corn, drained
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 4 cups (950ml) chicken broth
  • 1/2 cup (120ml) water (or more for desired consistency)
  • 1/4 cup (60ml) chopped fresh cilantro
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Crushed tortilla chips (optional)
  • Avocado, diced (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  2. Add cubed chicken to the pot and cook until lightly browned on all sides.
  3. Stir in taco seasoning, ensuring the chicken is evenly coated. Cook for 1 minute more.
  4. Add black beans, kidney beans, corn, diced tomatoes (with juice), chicken broth, and water to the pot.
  5. Bring the soup to a simmer, then reduce heat and let simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow flavors to meld.
  6. Stir in fresh cilantro just before serving.
  7. Ladle into bowls and garnish as desired. Enjoy your chicken taco soup!