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
  • ½avocado, sliced
  • ¼ cup shredded Oaxaca cheese, or to taste
  • 2 tablespoons sour cream, or to taste
  • Directions

  • Step 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.

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  • Step 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.

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