A hearty, one-pot soup packed with shredded chicken, beans, corn, tomatoes, and bold taco flavor. Perfect for easy, cozy weeknight dinners and meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 tbsp olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1½ lbs boneless skinless chicken breasts (or thighs)
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1 (15 oz) can black beans, drained
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1 (15 oz) can pinto beans, drained
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1 (15 oz) can corn, drained
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1 (14.5 oz) can diced fire-roasted tomatoes
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1 (4 oz) can green chiles (optional)
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4 cups chicken broth
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2 tbsp taco seasoning
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1 tbsp lime juice
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Salt and pepper to taste
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Toppings: shredded cheese, avocado, sour cream, cilantro, tortilla chips
Instructions
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Heat oil in a large pot. Sauté onion until soft, about 5 minutes. Add garlic and cook 30 seconds.
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Stir in beans, corn, tomatoes, chiles, broth, and taco seasoning.
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Add chicken. Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes.
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Remove chicken, shred with forks, and return to the pot.
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Stir in lime juice. Taste and adjust seasoning.
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Simmer uncovered 5–10 minutes. Serve hot with desired toppings.