Chicken Taco Soup
By 
You’ll Need
- 8 cups chicken broth
- 1 (398 mL) can Hunt’s Heirloom Crushed Tomatoes
- 2 lbs. boneless/skinless chicken breasts of thighs
- 3 cups frozen corn
- 2 (19 ounce) cans black or pinto beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- Toppings of choice: grated cheese, sour cream, sliced or pickled jalapeños, chopped cilantro, tortilla chips
Prep and Cook
- Combine all ingredients except lime juice and toppings in a large Dutch oven.
- Bring to a boil, reduce heat to medium and simmer for 60 to 90 minutes or until chicken is tender.
- Skim the foam from the top of the soup, and using two forks, shred the chicken directly in the pot.
- Stir in the lime juice and check seasonings, adding more salt and pepper if needed.
- Serve hot with toppings of choice.
