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a chunky red chicken taco soup with ground chicken crumbles, black beans, corn and a modest amount of cheddar melting on the surface
Melissa Hart

Chicken Taco Soup

Ground chicken makes small crumbles that share each spoonful with black beans and corn. Brown it before adding liquid. Stir the spices through the meat while the pan is still fairly dry so they don't float on the broth in dusty patches. Serve it while the cheddar is soft enough to melt into the red broth, leaving the beans and corn easy to see in the bowl.
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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 a large pot over medium-high heat. Cook ground chicken and onion for 7 to 8 minutes, breaking the meat into crumbles, until the chicken reaches 165°F.
  2. Stir in chili powder, cumin, garlic powder and salt and cook for 30 seconds.
  3. Add tomatoes, beans, corn and broth and bring to a gentle simmer.
  4. Cook for 15 to 18 minutes until the flavors combine and the corn is tender. Stir in lime juice off the heat.
  5. Divide among six bowls and add the measured cheddar evenly over the hot soup so it begins to melt.