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
Why This Dish Is Worth Trying
Tips For Better Flavor
- Adjust the spice level by adding more or less chili powder.
- Let the soup simmer a little longer to deepen the flavors.
Directions
Heat a bit of oil in a saucepan over medium-high heat until it’s nice and shimmering. Toss in the chopped onion along with about 1 1/2 tablespoons of taco seasoning, and cook it until the onions soften and turn translucent—this usually takes around 3 to 4 minutes. Next, add the canned tomatoes with their juice, chicken broth, and corn to the pan, giving everything a good stir. While the soup starts to come together, sprinkle the remaining taco seasoning over your chicken pieces, then add them to the pot. Stir everything well, cover the saucepan, and let it cook for about 5 minutes, or until the chicken is fully cooked. Once it’s ready, ladle the soup into bowls and top with tortilla chips, creamy avocado slices, some Oaxaca cheese, and a dollop of sour cream for the perfect finishing touch.
