Chicken Taco Soup for Two

This quick and easy chicken taco soup with frozen corn and fire-roasted tomatoes will be ready in about 15 minutes.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 421 Calories

Ingredients

• 2 teaspoons olive oil
• ¼ cup chopped onion
• 1 cup chicken broth
• 3 tablespoons taco seasoning, divided
• 2 tablespoons sour cream, or to taste
• ½ avocado, sliced
• ¼ cup shredded Oaxaca cheese, or to taste
• ⅓ cup frozen corn
• ½ (14 ounce) can fire-roasted diced tomatoes, with juice
• 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
• ½ cup tortilla chips

Recipe Instructions

Step 1

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.

Step 2

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.