Chicken taco soup is the perfect weeknight dinner. It couldn't be easier to make—plus, it's packed with flavor!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 cups water
- 4 cups chicken broth
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (4 ounces) chopped green chiles
- 1 envelope taco seasoning
- 1 tablespoon ground cumin
- 2 cups cubed cooked chicken breast
- 1 cup fresh cilantro leaves, roughly chopped
- optional: hot pepper sauce and lime wedges
Instruction
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in water, broth, beans, tomatoes, chiles, taco seasoning and cumin. Bring to a boil; reduce heat.
- Simmer, uncovered, 20 minutes. Stir in chicken and cilantro; heat through. Garnish with hot sauce, lime wedges and additional cilantro, if desired.
