You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
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My favorite reliable method for getting tender, juicy shredded chicken is poaching. It can simply be done in a saucepan filled with water, but when making soup, there’s an even better approach: Instead of cooking the chicken in a separate pot and then stirring it into the soup, this recipe walks you through cooking the chicken breasts directly in the soup. Not only will it help get dinner on the table even faster, but poaching the chicken directly in the soup also imparts more flavor. As it cooks, the savory broth, sweet tomato, and array of smoky spices are infused into the chicken.
Ingredients
- • 2 tablespoons olive oil
- • 1 medium yellow onion, diced
- • 2 cloves garlic, minced
- • 1 tablespoon chili powder
- • 1 tablespoon ground cumin
- • 2 teaspoons paprika
- • 2 teaspoons dried oregano
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon freshly ground black pepper
- • 4 cups (900g) low-sodium chicken broth
- • 1 (425g) can black beans, drained and rinsed
- • 1 (425g) can diced tomatoes
- • 500g boneless, skinless chicken breasts
- • 1 cup fresh or frozen corn kernels
- For serving (optional):
- • 2 medium scallions, thinly sliced
- • 1/2 cup shredded sharp cheddar cheese
- • 1/2 cup crushed tortilla chips
Instructions
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Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes and their juices, then stir to combine.
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Add the chicken and bring to a boil. Reduce the heat to maintain a simmer, and simmer until the chicken is cooked through and registers an internal temperature of 74C, 10 to 14 minutes, depending on the thickness of the chicken.
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Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.
The Best Chicken Taco Soup
Nutrition Facts
Storage: Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.
Extra Shortcut: If you want to skip even the step of poaching and shredding chicken, you can also use pre-cooked or canned chicken. Stir in chicken near end of cooking and simmer just until it’s warmed through.
