Chicken Taco Soup for Two
Description
This quick, easy chicken taco soup for two recipe is made with frozen corn and fire-roasted tomatoes. Use rotisserie chicken to save even more time.
Ingredients
•
2 teaspoons olive oil
•
1/4 cup chopped onion
•
3 tablespoons taco seasoning, divided
•
1 cup chicken broth
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1/2 (14 ounce) can fire-roasted diced tomatoes, with juice
•
1/3 cup frozen corn
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1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
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1/2 cup tortilla chips
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1/2 avocado, sliced
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1/4 cup shredded Oaxaca cheese, or to taste
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2 tablespoons sour cream, or to taste
Directions
1
Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
2
Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
3
Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.