Recipe By thedailygourmet
Published Mar 24th
Prep 5m Cook 10m Additional - Ready In 15m
Servings 2 servings Calories 421.4

This cozy soup will be ready in less than 15 minutes. You can make it even quicker by using rotisserie chicken.

Recipe 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
  • ⅓ cup frozen corn
  • 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
  • ½ cup tortilla chips
  • ½ avocado, sliced
  • ¼ cup shredded Oaxaca cheese, or to taste
  • 2 tablespoons sour cream, or to taste

Cooking Directions

  1. 1 Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
  2. 2 Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

Nutrition Facts

  • Calories 421.4
  • Carbohydrate 32.5 g
  • Cholesterol 60.4 mg
  • Fat 22.6 g
  • Fiber 5.5 g
  • Protein 21.2 g
  • Saturated Fat 6.8 g
  • Sodium 1994.3 mg
  • Sugar 7.5 g


  1. Love this soup. I have made it and added black beans and have made it without. I was out of Tabasco so I added some green chili salsa for an extra kick!!
  2. This is a great basic recipe. I added black beans & a couple shakes of Tobasco. It was awesome!
  3. This was a very simple quick recipe with a boatload of flavor. Was a hit in my house. Beans ( black and pinto) make it extra hearty.
  4. I doubled the recipe and used already roasted chicken breast. It’s delicious and very easy to make!

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