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A savory recipe on my dessert blog??? It’s more likely than you think!

I don’t plan to do a ton of savory stuff on the blog, but this year is finally the year I’m gonna switch things up and throw in something different every now and then. I’ve wanted to branch out a little for awhile and this is the time! We are trying new things in 2021! And I also want to get better at cooking things besides sweets. More cooking at home this past year made me realize how much I’m lacking in that category. 😅

This soup is super easy, hence the name. My mom made this soup the other night and I loved it so much that I wanted to post it. It’s originally a Cooking Light recipe, and over the years my mom’s made a ton of changes to make it more weeknight-friendly. It still needs to simmer for awhile, but in terms of hands-on action, it’s mostly opening cans and dumping them into the pot!

I’m typically not really a soup person, but it’s been so cold here the last few days that this one really hit the spot. It’s predicted we might even get some snow flurries here in Alabama today??? Truly odd times. But at least we have delicious and comforting soup that also makes wonderful leftovers.

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Easy Chicken Taco Soup

Prep Time: 25

Cook Time: 52

Total Time: 1 17

Course: Soup

Ingredients

3 boneless, skinless chicken breasts
1 10-oz package frozen corn
2 14.5-oz cans petite diced tomatoes (I used no salt added)
1 10-oz can original Rotel petite diced tomatoes and green chiles
1 15.5-oz can black beans drained and rinsed (I used reduced sodium)
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt

Toppings

shredded cheese
sour cream
cilantro
avocado
tortilla strips/chips

Instructions

In a large stockpot, add chicken breasts and cover with 1-inch of water. To poach chicken, bring to a boil and then reduce to a simmer. Simmer for 8-12 minutes (this will depend on the size of the chicken breasts) and a meat thermometer registers 165°F.
Carefully remove chicken and shred. Return to pot. (Do not discard the water/cooking liquid).
To the stockpot, add the corn, petite diced tomatoes, Rotel, black beans, and spices. Stir together, cover, and simmer for about 40 minutes.
To serve, spoon soup into bowls and top with shredded cheese, sour cream, cilantro, and tortilla strips.
Store leftovers in a sealed container in the refrigerator for 3-4 days.