Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 jar (16 oz) mild or medium salsa
- 4 cups low-sodium chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
- Add the shredded chicken, black beans, kidney beans, corn, diced tomatoes, salsa, and chicken broth to the pot.
- Stir in the taco seasoning and ground cumin until well combined.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
- Taste the soup and add salt or pepper if needed.
- Ladle the hot soup into bowls and serve immediately with your favorite toppings.
- Cook Time: 26 minutes