Chicken Taco Soup
Easy chicken taco soup made with chicken, tomatoes, corn and beans and ready in only 30 minutes. This is our favorite hearty soup recipe full of southwest flavors!
Ingredients
- 1 teaspoon olive oil , plus more if needed
- 1 medium sweet onion , finely chopped
- 1 cup chopped bell peppers (I prefer red or orange)
- 1-2 Tablespoons taco seasoning , plus more to taste
- 1 (15-ounce) can black beans , drained and rinsed
- 1 (15-ounce) can kidney beans , drained and rinsed
- 1 (15-ounce) can pinto or white beans , drained and rinsed
- 1 (15-ounce) can corn
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can Rotel
- 1 (15-ounce) can diced tomatoes
- ¼ cup salsa
- 3 cups shredded, cooked chicken breast (I use rotisserie chicken)
- Salt , to taste
- Ground black pepper , to taste
For serving: Tortilla chips, Shredded cheddar cheese, Sour cream, Avocado, Lime wedges
Instructions
- In a large pan, heat 1 teaspoon olive oil, Add 1 medium diced onions and 1 cup chopped bell peppers and sauté a few minutes, until softened.
- Simmer. Stir in 1-2 Tablespoons taco seasoning, 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 can corn, 1 can tomato sauce, 1 can Rotel, 1 can diced tomatoes, 1/4 salsa, 3 cups cooked chicken, salt, and pepper until combined. Simmer at least 20 minutes, stirring occasionally. Add a little water if the soup is too thick. If you have more time, let it simmer longer.
- Ladle into bowls. Top with sour cream, cheese, avocado, and a little lime. Serve with tortilla chips. Enjoy!
Notes
Adding raw chicken: Add bite-sized chicken pieces to the pot with oil and sprinkle taco seasoning over top. Cook until lightly browned and then follow the instructions by adding the onions and bell peppers.
Crockpot version: Use raw chicken for the crockpot. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours. Remove chicken and shred and then add back to pot.
To freeze: Let soup cool. Place in a zip-top bag or airtight container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator or microwave. Simmer in a pot over low-heat until warm.
Nutrition
Serving: 350grams, Calories: 406kcal, Carbohydrates: 61g, Protein: 31g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 39mg, Sodium: 456mg, Potassium: 1305mg, Fiber: 17g, Sugar: 10g, Vitamin A: 1150IU, Vitamin C: 42mg, Calcium: 108mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
