Ingredients
Scale
- 1.5 lbs chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 1 tablespoon olive oil
- 2 cans (15 oz each) black beans, rinsed and drained
- 2 cans (15 oz each) whole kernel corn, drained
- 2 cans (14.5 oz each) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix (halal-certified)
- 4 cups chicken broth
- Salt and 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 about 3 to 4 minutes until it becomes translucent and soft.
- Add the chicken pieces to the pot. Season lightly with salt and pepper. Cook until the chicken is browned on the outside and no longer pink in the middle.
- Stir in the taco seasoning and the ranch dressing mix until the chicken and onions are well coated.
- Pour in the black beans, corn, and diced tomatoes with their juices.
- Add the chicken broth and stir everything together thoroughly.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover the pot and let it simmer for 20 to 25 minutes. This allows the spices to fully penetrate the chicken and vegetables.
- Taste the soup and add more salt or pepper if needed before serving.
- Cook Time: 35 Minutes