Sort ingredients
tonistanton
QR Code
Listen
Pdf
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the cooked chicken from the pot and set it aside.
In the same pot, add the chopped onion and bell pepper. Sauté them for about 3-4 minutes until they become tender and fragrant. Add the minced garlic and cook for an additional 30 seconds.
Return the cooked chicken to the pot with the sautéed vegetables. Add the black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix. Pour in the chicken broth, and give everything a good stir.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes to allow the flavors to meld and the chicken to become tender. Stir occasionally to prevent sticking.
Taste the soup and adjust the seasoning with salt and black pepper to your liking.
Ladle the Chicken Taco Soup into bowls. Top each serving with shredded cheese, a dollop of sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips, as desired.