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!
Servings: 10
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1.5cups about | Calories: 189kcal | Carbohydrates: 24g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 663mg | Potassium: 558mg | Fiber: 6g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 3mg
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