Sopa de taco con pollo

Ingredientes

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 cups cooked chicken (shredded)
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can corn, drained
• 1 14.5 ounce can diced tomatoes with green chilies
• 2 tablespoons taco seasoning
• 4 cups chicken broth
• Salt and pepper to taste
• Optional toppings: shredded cheese (sour cream, chopped cilantro, diced avocado, tortilla strips)

Preparación

1. 1

   Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

2. 2

   Combine ingredients: Add the shredded chicken, black beans, corn, diced tomatoes with green chilies, and taco seasoning to the pot. Stir to combine.

3. 3

   Simmer soup: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld.

4. 4

   Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with optional toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, and tortilla strips if desired.