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Chicken Taco Soup

Jan Scott January 23, 2019
Chicken Taco Soup - Unbranded

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

  • 1
    Combine all ingredients except lime juice and toppings in a large Dutch oven.
  • 2
    Bring to a boil, reduce heat to medium and simmer for 60 to 90 minutes or until chicken is tender.
  • 3
    Skim the foam from the top of the soup, and using two forks, shred the chicken directly in the pot.
  • 4
    Stir in the lime juice and check seasonings, adding more salt and pepper if needed.
  • 5
    Serve hot with toppings of choice.
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