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Quick Chicken Taco Soup

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PREP TIME
5 min
COOKING TIME
10 min
TOTAL TIME
15 min
SERVINGS
2 servings
Dinner
Quick Chicken Taco Soup
Ingredients
  • 2 teaspoons olive oil
  • 1/4 cup chopped onion
  • 3 tablespoons taco seasoning, divided
  • 1/2 (14 ounce) can fire-roasted diced tomatoes, with juice
  • 1 cup chicken broth
  • 1/3 cup frozen corn
  • 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
  • 1/2 cup tortilla chips
  • 1/2 avocado, sliced
  • 1/4 cup shredded Oaxaca cheese, or to taste
  • 2 tablespoons sour cream, or to taste
Instructions
1
Preheat a large saucepan over medium-high heat, allowing the oil to warm and shimmer.
2
Add sliced onions to the saucepan and sprinkle 1 1/2 tablespoons of taco seasoning over them.
3
Continue cooking the onions until they become soft and lose their initial translucency, approximately 3 to 4 minutes.
4
Introduce canned tomatoes with their juice into the saucepan, along with 1 cup of chicken broth and frozen corn kernels.
5
Stir in the remaining 1/2 tablespoon of taco seasoning, then add cooked chicken pieces to the saucepan.
6
Combine the ingredients thoroughly and cover the saucepan, allowing the soup to simmer until the chicken is fully cooked through, roughly 5 minutes.
7
Serve the finished dish hot, accompanied by crispy tortilla chips, sliced avocado, crumbled Oaxaca cheese, and a dollop of sour cream.