Chicken Taco Soup
, 30 min
A smoky, spiced chicken and bean soup with corn, finished with cheese and tortilla chips.
| prepPreheat Dutch oven over medium heat | ||
| 30 ml olive oil | Sauté onion & garlic until tender, 5 min | Shred chicken, return to pot, stir in corn |
| 1 medium yellow onion, diced | ||
| 2 cloves garlic, minced | ||
| 1 tablespoon chili powder | Bloom spices, 1 min | |
| 1 tablespoon ground cumin | ||
| 2 teaspoons paprika | ||
| 2 teaspoons dried oregano | ||
| 1/2 teaspoon kosher salt | ||
| 1/4 teaspoon freshly ground black pepper | ||
| 960 ml low-sodium chicken broth | Add broth, beans & tomatoes, stir | |
| 1 (15-ounce / 425 g) can black beans, drained and rinsed | ||
| 1 (15-ounce / 425 g) can diced tomatoes | ||
| 450 g boneless, skinless chicken breasts | Add chicken, simmer until cooked through, 10–14 min | |
| 150 g fresh or frozen corn kernels | ||
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