AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time25 minsCook Time15 minsTotal Time40 mins
 2 chicken breasts, cubed
 1 tbsp oil
 1 small onion, diced
 6 cups water
 9 chicken bullion cubes
 2 tbsp taco seasoning
 1 tsp garlic salt
 pepper to taste
 4 oz can diced green chilies
 15 oz can of pinto beans
 15 oz can of black beans
 16 oz bag of frozen corn
 frito corn chips
 sour cream
 grated cheese
1

Heat the oil in a small saucepan over medium-high heat. When hot, add the chicken and saute until the chicken is no longer pink.
Add the onion and cook just until onion is soft. Remove from heat and set aside.

2

In a large saucepan, combine water, bouillon cubes, taco seasoning, garlic salt, pepper, green chilies, pinto beans, and black beans.

3

Bring to a boil over medium-high heat, then reduce heat to medium. Add the chicken, onion, and frozen corn.

4

Let simmer for about 15 minutes. Add salt and pepper to taste, if needed.

5

Serve with Frito corn chips, sour cream, and grated cheese.

Category

Ingredients

 2 chicken breasts, cubed
 1 tbsp oil
 1 small onion, diced
 6 cups water
 9 chicken bullion cubes
 2 tbsp taco seasoning
 1 tsp garlic salt
 pepper to taste
 4 oz can diced green chilies
 15 oz can of pinto beans
 15 oz can of black beans
 16 oz bag of frozen corn
 frito corn chips
 sour cream
 grated cheese

Directions

1

Heat the oil in a small saucepan over medium-high heat. When hot, add the chicken and saute until the chicken is no longer pink.
Add the onion and cook just until onion is soft. Remove from heat and set aside.

2

In a large saucepan, combine water, bouillon cubes, taco seasoning, garlic salt, pepper, green chilies, pinto beans, and black beans.

3

Bring to a boil over medium-high heat, then reduce heat to medium. Add the chicken, onion, and frozen corn.

4

Let simmer for about 15 minutes. Add salt and pepper to taste, if needed.

5

Serve with Frito corn chips, sour cream, and grated cheese.

Gluten Free Chicken Taco Soup