The Kitchn: One-pot chicken taco soup will save dinner
1 cup fresh or frozen corn kernels
For serving (optional):
2 medium scallions, thinly sliced
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed tortilla chips
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt and pepper, and cook until fragrant, about 1 minute. Add the broth, beans and tomatoes and their juices, then stir to combine.
Add the chicken and bring to a boil. Reduce the heat to maintain a simmer, and simmer until the chicken is cooked through and registers an internal temperature of 165 , 10 to 14 minutes, depending on the thickness of the chicken.
Transfer the chicken breasts to a cutting board. Shred the meat with two forks, and then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese and tortilla chips if desired.
Recipe notes: Leftovers can be stored in an airtight container for up to five days in the refrigerator or frozen for up to three months.
(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
