This Chicken Taco Soup is lighter on calories but still full of flavor! Packed with chicken, veggies, and beans, it’s a great recipe to keep you on track.
1cupdiced bell peppers,any color (I used red and yellow)
1poundchicken breastschopped into small pieces
1packet taco seasoning
1packet dry ranch dressing seasoning
4cupschicken broth
1(14.5 oz) can fire roasted tomatoes, undrained
1(4 oz) can chopped green chiles
1(15 oz) can black beans, drained and rinsed
1cupfrozen corn
Optional Toppings:
avocado
cilantro
cheese
Instructions
In a large soup pot, heat olive oil and cook onions and bell peppers over medium heat until slightly tender, about 4-5 minutes. Add in the chicken, and sprinkle with taco seasoning and ranch seasoning. Stir and cook mixture until chicken is cooked through.
Add the chicken broth, tomatoes, green chiles, black beans, and corn to the pot and bring to a boil. Reduce heat to low and allow to cook for 10 more minutes to allow flavors to blend. Top with avocado, cheese, and cilantro if desired. Enjoy!