Easy Chicken Taco Soup Recipe for Two

Ingredients

• 2 teaspoons olive oil
• 0.25 cup chopped onion
• 3 tablespoons taco seasoning, divided
• 1 cup chicken broth
• 0.5 (14 ounce) can fire-roasted diced tomatoes, with juice
• 0.33 cup frozen corn
• 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
• 0.5 cup tortilla chips
• 0.5 avocado, sliced
• 0.25 cup shredded Oaxaca cheese, or to taste
• 2 tablespoons sour cream, or to taste

Instructions

1. Heat olive oil in a large saucepan over medium-high heat until it shimmers. Add onion and 1 ½ tablespoons of taco seasoning; cook, stirring occasionally, until the onion softens and becomes translucent, about 3 to 4 minutes. Stir in chicken broth, diced tomatoes with their juice, and frozen corn.
2. Sprinkle the remaining 1 ½ tablespoons of taco seasoning over the cooked chicken pieces. Stir the seasoned chicken into the soup. Cover the saucepan and cook until the chicken is heated through, approximately 5 minutes.
3. Serve the chicken taco soup hot, garnished with crispy tortilla chips, creamy avocado slices, shredded Oaxaca cheese, and a dollop of sour cream.

Nutrition

• Calories: 421 kcal
• Fat Content: 23 g
• Fiber Content: 6 g
• Sugar Content: 8 g
• Sodium Content: 1994 mg
• Protein Content: 21 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g