One Pot Chicken Taco Soup

By lorik

Ingredients

• For serving (optional):
• 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 (32 ounces) low-sodium chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 pound boneless, skinless chicken breasts
• 1 cup fresh or frozen corn kernels
• 2 medium scallions, thinly sliced
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup crushed tortilla chips

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

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, then stir to combine.

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 165℉, 10 to 14 minutes, depending on the thickness of the chicken.

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.

Recipe Notes:
Storage: Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.

Per serving, based on 4 servings. (% daily value)
Calories 518 Fat 19.5 g (29.9%) Saturated 5.2 g (26.1%) Trans 0.2 g Carbs
44.7 g (14.9%) Fiber 12.8 g (51.3%) Sugars 6.2 g Protein 43.8 g (87.5%)
Cholesterol 97.2 mg (32.4%) Sodium 694.1 mg (28.9%)