Start by placing a large soup pot over medium heat. Add 1 tablespoon of olive oil and let it warm up. You’ll know it’s ready when the oil shimmers slightly, indicating it’s hot enough to sauté.
Once the oil is hot, toss in the chopped onion and minced garlic. Stir them together and cook for about 4 to 5 minutes until the onions become translucent and fragrant. This step is crucial as it forms the flavor base of your soup.
Next, add the diced tomatoes into the pot. You’ll hear a gentle sizzle as they hit the hot oil. Stir them in, letting their juices mix with the onions and garlic for another 2 minutes.
Now, pour in 1 1/2 cups of chicken broth and 1 cup of water. Give it a good stir to combine all the elements, creating a rich broth that will be the heart of your Mexican Soup.
Sprinkle in 1 tablespoon of Taco seasoning and mix it well. The seasoning will elevate the soup’s flavor, making each spoonful unforgettable. Let this mixture come to a gentle boil.
As soon as it reaches a boil, reduce the heat to low and carefully add the boneless chicken breasts. Submerging them in the broth allows them to cook through and absorb all those delicious flavors.
Cover the pot and let everything simmer for about 15 minutes. During this time, the chicken will become tender and the broth will deepen in flavor. Keep an eye on it, stirring occasionally so nothing sticks.
After 15 minutes, remove the chicken from the pot and place it in a bowl. With two forks, shred the chicken into bite-sized pieces—this is where the magic happens, as the chicken now becomes part of that vibrant soup.
Return the shredded chicken back to the pot and add in the black beans, corn kernels, and chopped green chilies. Stir everything together, allowing the flavors to meld beautifully. Let it simmer for another 5 minutes.
Finally, remove the soup from heat. You can serve it immediately, garnished with fresh herbs or a squeeze of lime for added brightness!
