Salt And Lavender Chicken Taco Soup: A Flavorful Delight!
A delicious and hearty chicken taco soup that combines the flavors of taco seasoning with tender chicken and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp taco seasoning
- 1 bell pepper, chopped
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the chicken breast and cook until browned.
- Stir in the taco seasoning, bell pepper, black beans, corn, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or hot sauce.
- Can be served with tortilla chips for added crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg