Chicken Taco Soup
If you like spicy food, you will love this easy chicken soup recipe. Chicken Taco Soup is a hearty soup made with chicken, beans, coriander, tomatoes, taco seasonings, chili powder, and cumin, and topped with avocado, tortilla chips and more fresh coriander. A perfect recipe for busy weeknights dinner!
If you love Mexican recipes be sure to try this Taco Soup made with ground beef, corn, and black beans.
Yield: Serves 4
- 2 boneless & skinless chicken breasts (400 g), cut into small cubes
- 1 medium onion, finely chopped
- 3/4 cup dried red kidney beans (150 g), or 1 can red kidney beans, drained
- 3 tomatoes, diced
- 3 1/2 cups low sodium chicken broth
- 3/4 cup chopped fresh coriander
- 30 g taco seasoning
- 1 tablespoon lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 tablespoons cooking oil
- 1 ripe avocado, diced
- tortilla chips (optional)
- salt
- pepper, as much as you like
If you use dried red kidney beans, soak them in water over night, changing the water couple of times. Then drain the beans and place in a pot. Add 6 cups water, cover the pot and cook over medium heat until cooked, about 50-55 minutes. Drain and set aside.
Note: If you use canned beans, skip the part above. Just drain the beans and set aside.
Heat the oil in a pot over medium heat. Add the onion and sauté for 5-6 minutes. Add the chicken, Increase the heat to medium-high and cook until no longer pink.
Add the taco seasoning and salt and pepper. Stir well.
Add the tomatoes and chicken broth. Bring to a boil.
Cook covered over medium-low until chicken is cooked through (about 35-40 minutes), stirring occasionally.
Then add beans, coriander, chili powder, cumin and lemon juice. Cook covered for 20-25 minutes. Taste and adjust seasonings. Garnish with coriander, avocado and tortilla chips. Serve!
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