Chicken Taco Soup for Two

Ingredients

• 2 teaspoons olive oil
• 0.25 cup chopped onion
• 3 tablespoons taco seasoning, divided
• 1 cup chicken broth
• 0.5 (14 ounce) can fire-roasted diced tomatoes, with juice
• 1/3 cup frozen corn
• 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
• 0.5 cup tortilla chips
• 0.5 avocado, sliced
• 0.25 cup shredded Oaxaca cheese, or to taste
• 2 tablespoons sour cream, or to taste

Steps

1. Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
2. Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
3. Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.