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Chicken Taco Soup With Corn

Chicken taco soup with corn simmers chicken breasts with black beans, tomatoes, and warming spices in a Dutch oven. Shredded chicken makes each bowl hearty, while corn adds a tender, sweet bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15.25 oz) corn drained
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, chili powder, and cumin and cook for 30 seconds.
  3. Add the broth, tomatoes, black beans, corn, chicken breasts, salt, and pepper, and bring to a boil over medium-high heat.
  4. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Return the chicken to the soup and simmer uncovered for 2 to 3 minutes.
  7. Remove the pot from the heat and let the soup rest for 5 minutes before serving.

Notes

For easy shredding, shred the chicken while it is still warm. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, use certified gluten-free chicken broth.