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Chicken Taco Soup on a plate
Melissa Hart

Chicken Taco Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 1 medium yellow onion diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/2 cup shredded cheddar cheese

Method
 

  1. Heat oil in large pot over medium-high. Cook chicken and onion 7 to 8 minutes, crumbling meat, until chicken 165°F.
  2. Add chili powder, cumin, garlic powder, and salt; stir 30 seconds.
  3. Add tomatoes, beans, corn, and broth; gently simmer.
  4. Cook 15 to 18 minutes until flavors combine and corn tender. Off heat, add lime juice.
  5. Divide among six bowls; scatter measured cheddar evenly over hot soup to start melting.