Chicken Taco Soup for a Couple

Ingredients

• 2 teaspoons olive oil
• ¼ cup chopped onion
• 3 tablespoons taco seasoning, divided
• ½ (14 ounce) can fire-roasted diced tomatoes, with juice
• 1 cup chicken broth
• 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
• Toppings:
• ½ cup tortilla chips
• ½ avocado, sliced
• ¼ cup shredded Oaxaca cheese, or to taste
• 2 tablespoons sour cream, or to taste

Step 1

Heat a little oil in a saucepan over medium-high heat until it’s shimmering. Toss in the chopped onion along with about 1 ½ tablespoons of taco seasoning and cook, stirring occasionally, until the onions soften and turn translucent—this usually takes around 3 to 4 minutes. Next, add the canned tomatoes with their juice, the chicken broth, and the corn to the pot.

Step 2

Sprinkle the remaining taco seasoning over the chicken pieces, then add them to the soup. Give everything a good stir to combine, cover the pot, and let it simmer until the chicken is fully cooked, which should take about 5 minutes.

Step 3

When it’s ready, ladle the soup into bowls and top with crunchy tortilla chips, creamy avocado slices, some Oaxaca cheese if you have it, and a dollop of sour cream. Enjoy!