Chicken Taco Soup
User Reviews
5
Chicken Taco Soup
Description
This soup starts by combining shredded chicken with canned beans, corn, diced tomatoes with green chilies, tomato sauce, chicken broth, and a mixture of taco seasoning, onion powder, cumin, and chili powder. Cooking the mixture in a slow cooker on low heat for several hours lets the flavors meld and the chicken become tender. Alternatively, it can be simmered on the stovetop for a shorter time. The resulting soup is thick and richly seasoned but balanced by the natural sweetness of the corn and heartiness of the beans.
It is typically served warm with optional toppings such as shredded cheddar cheese, sour cream, cilantro, or crushed tortilla chips to add texture and creaminess. The soup can be prepared in advance and freezes well when made without toppings, making it practical for meal planning. Leftovers should be stored in airtight containers and can be refrigerated or frozen to maintain freshness.
For freezing, the soup base without cheese and sour cream should be poured into freezer-safe containers and kept for up to four months. Reheating can be done gently to preserve the texture and flavor of the chicken and beans. This soup offers a filling and flavorful dish that combines common pantry ingredients with Mexican-inspired seasonings.
Ingredients
- 1 teaspoon onion powder
- 1 (15.5-ounce) can chili beans
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can corn drained, whole kernel
- 1 (8-ounce) can tomato sauce
- ½ cups chicken broth
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (1-ounce) package taco seasoning
- 2 cups chicken shredded
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 8 ounces cheddar cheese shredded
- sour cream optional
Instructions
- Mix onion powder, chili beans, black beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning, cumin, chili powder, and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
- Serve warm. Additional toppings may include cheddar cheese, sour cream, cilantro, and crushed tortilla chips.
Notes
- To make on the stovetop, simmer all ingredients for about 30 minutes until heated through and flavors blend well.
- For freezer meals, combine all ingredients except cheese and sour cream, freeze in proper containers for up to 3-4 months.
- Store cooled leftovers in airtight containers in the refrigerator for 3-4 days or freeze for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 1339mg | 56% |
| Potassium | 724mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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