Chicken Taco Soup

Savory chicken & zesty broth may be the stars of my chicken taco soup, but we all know the real winner is you when you whip up this soup in just 30 mins!

Course Main Course, Soup

Cuisine American, Tex Mex

Keyword chicken soup recipes, mexican soup recipes, taco recipes, taco soup recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 460kcal

Author Kathleen

Ingredients

Soup:

2 tablespoons vegetable oil
1 medium onion chopped
1 red bell pepper ribs and seeds removed, and chopped
1 jalapeno ribs and seeds removed, and minced
1 tablespoon garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 envelope taco seasoning
2 teaspoons dried oregano
1 (14.5- ounce) can petite diced tomatoes with the juice
1 (16-ounce) jar salsa with the juice
1 (11-ounce) can corn drained
1 (16-ounce) can ranch style beans chili beans with the juice
1 (14-ounce) carton chicken broth
2 cups cooked chicken, shredded

Optional Toppings:

tortilla chips crumbled
jack or cheddar cheese shredded
sour cream
sliced avocado
fresh cilantro chopped

Instructions

In a large pot, heat vegetable oil (2 tablespoons) over medium heat. When the oil is warm saute onion (1), red pepper (1), and jalapeno (1) over medium heat until soft, about 7 minutes. Add garlic (1 tablespoon) and continue to saute for about 2 minutes or until fragrant.
Add the rest of the soup ingredients, except chicken, to the pot. Bring soup to a boil, then reduce the heat and simmer gently, uncovered for 30-40 minutes.
Add chicken (2 cups) and continue to simmer until heated through. Taste the soup and adjust the seasoning if needed.
Garnish individual soup bowls as desired with tortillas chips, cheese, sour cream, avocado, and or cilantro.

Video

Nutrition