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Chicken Taco Soup

Packed full of chicken, vegetables and taco flavor this family loved soup can be ready 30 minutes from beginning to end. 

Course Main Course
Cuisine American, Tex-Mex
Keyword chicken taco soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 218 kcal
Susanne Susanne

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chicken breast cooked and shredded
  • 1 cup yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 cup red bell pepper finely chopped
  • 2 cups chicken broth
  • 14.5 oz petite diced tomatoes canned, with juice
  • 8 oz tomato sauce canned
  • 15 oz black beans canned, drained and rinsed
  • 15 oz whole kernel corn canned, drained and rinsed
  • 1.25 oz taco seasoning
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • tortilla chips, sour cream, cheese or any other topping of your choice

Instructions

  1. Over medium heat warm olive oil. When warmed add onion and red bell pepper cook three minutes or until vegetables are tender add minced garlic and cook one more minute.

  2. Add chicken broth, diced tomatoes, tomato sauce, taco seasoning, red pepper flakes, salt and pepper then stir until well combined let simmer five minutes
  3. Add chicken, black beans and corn bring to a boil. Cover and reduce heat. Simmer 15 minutes.
  4. Garnish as desired.

Recipe Notes

This recipe can be prepared and frozen for up to three months. 

Nutrition Facts
Chicken Taco Soup
Amount Per Serving (8 servings)
Calories 218 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 922mg40%
Potassium 754mg22%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 6g7%
Protein 16g32%
Vitamin A 1262IU25%
Vitamin C 40mg48%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.