Chicken Taco Soup
Hearty chicken taco soup packed with black beans, corn, and tomatoes with green chile peppers. It’s easy and tasty!
Ingredients
- •3 boneless skinless chicken breasts
- •1 onion (diced)
- •3 cloves garlic (crushed)
- •2 (15 oz.) cans petite diced tomatoes (undrained)
- •1 (7 oz.) can fire roasted green chiles
- •1 (15 oz.) can pinto beans (drained & rinsed)
- •1 (15 oz.) can black beans (drained & rinsed)
- •1 cup whole kernel corn (frozen)
- •12 fluid oz. beer
- •4 cups chicken broth
- •1 T. chili powder
- •SERVE WITH
- •8 oz. cheddar cheese (shredded)
- •1 avocado (diced)
- •8 oz. sour cream
- •1 cup crushed tortilla chips
Instructions
- Gather all ingredients.
- Sauté onion snd garlic in oil on medium heat. Add chicken breasts to brown.
- Add tomatoes, beans, corn, beer, tomato sauce, and broth. Add seasonings; stir to blend.
- Cover and simmer 30-45 minutes.
- Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
- Serve in bowls with optional toppings on the side: shredded cheese, avocado, sour cream, and crushed tortilla chips.
