This soup is sooo yummy and perfect for chilly fall weather. I found a similar recipe on Pinterest, but I put my own twist on this one! The best thing about this one is that it only takes about 30 minutes! Let's dive in to this recipe! Side note: I apologize for not having more than one picture... It was just so good I couldn't wait to start eating.
Ingredients:
4-5 chicken breasts
Taco Seasoning
(I made up my own taco seasoning mix: paprika, cumin, chili powder, garlic powder, salt, & pepper, but you can use a taco seasoning packet if you'd rather.)
1 onion diced - I used a yellow onion.
1 green pepper diced
1 bag frozen sweet corn
1 can black beans- drained & rinsed
1 can diced tomatoes with green chiles
1 32 oz container chicken broth
1 16 oz container heavy cream
Cilantro chopped
Sour cream- for topping
Green onions- for topping
Cooking Instructions:
In a big soup pot, heat up a little olive oil and start cooking the chicken breasts. Season them with the taco seasoning. When they're fully cooked, take them out of the pot and shred them. The easiest method I have found to shred chicken is putting them in my stand mixer with the paddle attachment for a few minutes. Using two forks and pulling the chicken apart also works.
After you have removed the chicken, melt 2 tablespoons of stick butter in the pot and then add your diced onion and green pepper- sauté until the onions are translucent.
The last step: Add all of the other ingredients, including the shredded chicken, into the pot and let simmer for about 10-15 minutes.
Serve into a bowl and top with your toppings! You can also use salsa as a topping and I have served this with lime wedges before too!
Enjoy!
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