Easy Chicken Taco Soup
Easy Chicken Taco Soup is such an easy and quick soup to whip together. Packed with flavor, protein, and veggies. Perfect for a cold winter night, a cool fall day, or any other night you want an amazing and family friendly soup to enjoy!
Course: Main Course, Soup
Cuisine: American, Mexican
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 10
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1 lb chicken , cooked and chopped or shredded 2 tablespoons olive oil 1 medium green bell pepper , chopped 1 small onion , chopped 3 large garlic cloves , minced 1 tablespoon tomato paste 3 tablespoons taco seasoning mix 1 teaspoon salt ½ teaspoon black pepper 28 oz crushed tomatoes 14½ oz fire roasted tomatoes , undrained 14½ oz black beans , drained and rinsed 2 cups chicken broth 1 cup frozen corn Optional toppings shredded cheese, avocado, sour cream, tomatoes, tortilla chips, cilantro, guacamole
If needed, chop and cook the chicken.
In a large dutch oven over medium heat, sauté chopped green pepper and onions in olive oil until soft and tender.
Add minced garlic and sauté another minute or until the garlic is fragrant.
Stir in the cooked chicken, tomato paste, taco seasoning, salt, and black pepper. Mix it together until veggies and chicken are evenly coated.
Add the crushed tomatoes, fire roasted tomatoes, black beans, and chicken broth. Stir to completely combine.
Bring soup to a low boil, reduce heat to low and simmer for 10-15 minutes.
Stir in frozen corn and simmer another 5 minutes.
Serve with toppings and enjoy!
Serving: 1.5 cups about | Calories: 189 kcal | Carbohydrates: 24 g | Protein: 10 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 663 mg | Potassium: 558 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 509 IU | Vitamin C: 24 mg | Calcium: 62 mg | Iron: 3 mg
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