Chicken Taco Soup
This Chicken Taco Soup has everything you love about tacos in soup form! Ready in 35 minutes, it's an easy weeknight dinner.
Equipment
- 1 large pot
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 packet (1 ounce) taco seasoning
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 green chiles green chiles
- 5 cups chicken broth
- 1 can (7 ounces) salsa verde
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
For serving:
- Shredded cheddar cheese,Sour cream, Crushed tortilla chips, Cilantro, Lime wedges.
Instructions
- In a large pot, heat the oil, add both the diced onion and chicken pieces at the same time, and cook for 8-10 minutes over medium-high heat.
- Stir in taco seasoning and cook for 1 minute until fragrant.
- Add Rotel, black beans, kidney beans, corn, chicken broth, salsa verde, green chiles, cumin, chili powder, garlic powder, salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to blend.
- Serve hot with desired toppings: shredded cheese, sour cream, crushed tortilla chips, cilantro, and lime wedges.
Notes
Pro Tip: Don't skip the taco seasoning step! Cooking the spices for a minute helps bring out the flavors and makes the soup taste so much better.
Nutrition
Calories: 193.3kcalCarbohydrates: 3.2gProtein: 25.7gFat: 8.1gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.4gTrans Fat: 0.01gCholesterol: 76.5mgSodium: 1265.4mgPotassium: 497.1mgFiber: 0.5gSugar: 1.7gVitamin A: 109.5IUVitamin C: 2.9mgCalcium: 22.4mgIron: 0.9mg
Tried this recipe?Let us know how it was!
