Taco Chicken Soup

Ingredients

• 455 g chicken breast, diced
• 960 ml chicken broth and 240 ml salsa
• 170 g corn and 85 g black beans
• 30 g shredded cheddar and 6 g chopped cilantro
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Heat the olive oil in a soup pot over medium heat.

2. Step 2

   Add 455 g chicken breast, diced and cook it for 4 to 5 minutes until lightly browned.

3. Step 3

   Pour in 960 ml chicken broth and 240 ml salsa and bring the pot to a simmer.

4. Step 4

   Add 170 g corn and 85 g black beans and cook the soup until the vegetables and starch are tender.

5. Step 5

   Stir the soup well so the broth, vegetables, and protein are evenly combined.

6. Step 6

   Finish the soup with 30 g shredded cheddar and 6 g chopped cilantro.

7. Step 7

   Ladle the soup into bowls and serve it hot.