Ingredients
- 3-4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 cans diced tomatoes
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 2 tablespoons taco seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper; cook until golden brown (5 minutes per side). Remove from pot.
- Sauté garlic and diced onions until translucent (about 3 minutes).
- Return chicken to the pot; add diced tomatoes, black beans, corn, and taco seasoning. Stir well.
- Pour in enough water or chicken broth to cover ingredients by an inch. Bring to boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Shred the chicken using two forks and return it to the pot. Adjust seasoning as needed; serve hot with desired garnishes.
Notes
For added flavor, marinate the chicken in taco seasoning overnight.
Customize by adding bell peppers or zucchini for extra veggies.
Serve with tortilla chips or avocado slices for a delicious crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For added flavor, marinate the chicken in taco seasoning overnight.- Customize by adding bell peppers or zucchini for more veggies.- Serve with tortilla chips or avocado slices for a delicious crunch.
