Chicken Taco Soup
Quick and easy taco soup with chicken, beans, vegetables, and spices
Ingredients
- 1 medium onion, chopped
- 1 medium jalapeno, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 15 ounces pinto beans, drained and rinsed (15-ounce can)
- 15 ounces black beans, drained and rinsed (15-ounce can)
- 11 ounces corn, drained (11-15 ounce can)
- 20 ounces diced tomatoes with green chilies (two 10-ounce cans)
- 8 ounces tomato sauce
- 3 cups chicken stock
- 1 tablespoon Chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small rotisserie chicken, cut into bite-sized pieces
- cheddar cheese for garnish
- sour cream for garnish
- chopped cilantro for garnish
- hot sauce for garnish
- tortilla chips
Instructions
- Add the olive oil to a Dutch oven or large pot and heat. Add the onion and jalapeno and cook until wilted. Add the garlic and cook until fragrant, about 20-30 seconds.
- Add the beans, corn, tomatoes, tomato sauce, chicken stock, chili powder, cumin, paprika, oregano, salt, and pepper. Stir.
- Simmer for 30 minutes. Then add the rotisserie chicken and cook for 5 minutes. Serve with garnishes such as cheddar cheese, sour cream, green onions, cilantro, hot sauce, and chips.
Notes
Yield
This recipe makes about (6) 1 1/2 cup servings.Thin the Soup
If the soup thickens after refrigeration, add more chicken stock or broth.Variation
Add one cup of shredded cheddar cheese after the soup has cooked. Stir until melted. Do not cook the cheese.Nutrition
Calories: 498kcalCarbohydrates: 43gProtein: 60gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 146mgSodium: 1692mgPotassium: 1445mgFiber: 12gSugar: 10gVitamin A: 842IUVitamin C: 19mgCalcium: 135mgIron: 5mg
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