This quick and easy chicken taco soup for two is made with frozen corn and canned fire-roasted tomatoes. Use rotisserie chicken to save even more time!
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
421 Calories
Recipe Instructions
Step 1
Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Cook and stir onion and 1 1/2 tablespoons taco seasoning in hot oil until onion is soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
Step 2
Sprinkle remaining 1 1/2 tablespoons taco seasoning over chicken pieces and add to soup; stir to combine. Cover and cook until chicken is cooked through, about 5 minutes.
Step 3
Add toppings: Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.
Ingredients
2 teaspoons olive oil
1 cup chicken broth
3 tablespoons taco seasoning, divided
2 tablespoons sour cream, or to taste
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
0.25 cup chopped onion
0.25 cup shredded Oaxaca cheese, or to taste
0.33333334326744 cup frozen corn
0.5 avocado, sliced
0.5 (14 ounce) can fire-roasted diced tomatoes, with juice
