“Chicken Taco Soup.
Ingredients:
– 1 tablespoon olive oil
– 1 pound cooked chicken breast, shredded
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn, drained
– 1 can (14.5 ounces) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, avocado slices, cilantro, tortilla chips
Instructions
:
1. **Heat the Oil:**
– In a large pot, heat the olive oil over medium heat.
2. **Add the Spices:**
– Add the chili powder, cumin, paprika, garlic powder, and onion powder to the pot. Stir the spices into the oil and cook for about 1 minute until fragrant.
3. **Add the Chicken and Broth:**
– Stir in the shredded chicken and chicken broth. Bring the mixture to a simmer.
4. **Add the Beans, Corn, and Tomatoes:**
– Add the black beans, drained corn, and diced tomatoes with green chilies to the pot. Stir to combine.
5. **Simmer:**
– Allow the soup to simmer for about 15-20 minutes, letting all the flavors meld together.
6. **Season:**
– Taste the soup and season with salt and pepper as needed.
7. **Serve:**
– Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado slices, cilantro, and tortilla chips.
This Chicken Taco Soup is hearty, flavorful, and perfect for a quick and satisfying meal. If you need any adjustments or have any questions, feel free to ask!
