Chicken Taco Soup Recipe
This delectable quick and easy Chicken Taco Soup is bursting with flavors from tender chicken corn, black beans, fire-roasted tomatoes, and green chiles.
Servings 4 servings
Calories 207kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups low sodium chicken broth
- 2 tablespoons taco seasoning
- 1 (15.25-ounce) can corn, drained
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (7-ounce) can diced green chiles
- 2 cups cooked shredded chicken
- salt and pepper to taste
- Tortilla strips optional
- Sour cream otional
- Cilantro chopped optional
- Cheddar cheese shredded optional
Instructions
- Heat olive oil over medium heat in a Dutch oven or heavy stockpot. Add onion and cook until tender, about 5 minutes. Reduce heat to low and add minced garlic; cook for 1 minute while stirring continuously.
- Add chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles; simmer for 5-7 minutes. Add the cooked chicken; simmer for 5 minutes. Season with salt and pepper to taste.
- Spoon into bowls and top with your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken was fresh when you made the soup.
- This soup freezes well for up to four months in a freezer-safe container.
- It reheats well on the stovetop or in the microwave at reduced power.
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 226mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg