Ingredients
- 2 tsp of olive oil
- A quarter cup of finely chopped onion
- Three tablespoons of taco seasoning, split into portions
- Half of a 14-ounce can of fire-roasted diced tomatoes along with its juice
- One cup of chicken broth
- One-third cup of frozen corn kernels
- One boneless, skinless chicken breast weighing 5 ounces, thinly sliced diagonally
- For garnishing:
- Half a cup of crunchy tortilla chips
- Half of a ripe avocado, thinly sliced
- A quarter cup of Oaxaca cheese shreds, or adjust to your liking
- Two tablespoons of sour cream, or add more to suit your taste
Step 1
Begin by warming oil in a sturdy saucepan over medium-high heat until it glistens invitingly. Toss in the onion along with 1 1/2 tablespoons of delightful taco seasoning. Saute until the onions turn tender and translucent, which usually takes about 3 to 4 minutes. Next, introduce the tomatoes along with their flavorful juice, pour in the chicken broth, and sprinkle in the corn.
Step 2
Generously coat the chicken pieces with the remaining taco seasoning and gently lay them in the simmering soup. Stir everything together, then cover and allow it to cook until the chicken is perfectly done, usually around 5 minutes. To serve, scoop into bowls and accompany with crispy tortilla chips, creamy slices of avocado, rich Oaxaca cheese, and a dollop of tangy sour cream on top.
Extra Tips & Suggestions
- 1. Utilize clear glass jars for storing spices and seasonings, ensuring easy access and visual organization in your pantry.
- 2. Repurpose sturdy tin cans to store canned beans and diced tomatoes, keeping your ingredients easily accessible and neatly stored.
- 3. Use airtight plastic containers to store leftover diced onions and bell peppers, preserving their freshness for future use in your savory taco soup.
