Chicken taco soup

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cooked shredded chicken3 cups
• Black beans, drained and rinsed1 15-oz can
• Frozen corn1 1/2 cups
• Mild diced tomatoes with green chiles2 14.5-oz cans
• Low-sodium chicken broth5 cups
• Yellow onion1
• Red bell pepper1
• Olive oil1 tbsp
• Mild chili powder1 1/2 tbsp
• Ground cumin2 tsp
• Lime1

How dinner comes together

1. 1

   Dice the onion and bell pepper. Drain and rinse the black beans.

2. 2

   Heat the olive oil in the pot over medium-high. Cook the onion and bell pepper with a pinch of salt until softened, 4–5 minutes.

3. 3

   Stir in the chili powder and cumin for 30 seconds. Add the tomatoes, broth, beans and corn and bring to a boil.

4. 4

   Lower to a steady simmer and cook uncovered until the vegetables are tender and the broth tastes integrated, 10 minutes.

5. 5

   Stir in the cooked chicken and simmer until it is steaming hot throughout, about 3 minutes. Add a splash of water if you prefer a brothier soup.

6. 6

   Squeeze in half the lime, taste for salt and serve with the remaining lime cut into wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large pot
• Wooden spoon
• Can opener