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Ingredients15 m servings 421
Original recipe yields 2 servings
- Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
- Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.
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Per Serving: 421 calories; 22.6 32.5 21.2 60 1994 Full nutrition
ReviewsRead all reviews 3
This is a great basic recipe. I added black beans & a couple shakes of Tobasco. It was awesome!
This was a very simple quick recipe with a boatload of flavor. Was a hit in my house. Beans ( black and pinto) make it extra hearty.