Chicken Taco Soup Recipe
User Reviews
4.7
Chicken Taco Soup Recipe
Description
The Chicken Taco Soup Recipe begins by sautéing onion, garlic, and red bell pepper in oil until softened. Taco seasoning, salt, and black pepper are incorporated to build a spiced foundation. Chicken stock, fire-roasted tomatoes, and chicken breasts are added, and the mixture simmers to cook the chicken through and meld flavors.
Cooked chicken is removed, shredded or diced, while cream cheese is stirred into the pot to melt into the broth, thickening it mildly. The shredded chicken returns to the pot along with corn and black beans, which warm through but retain texture.
The soup is served hot with optional toppings such as fresh cilantro, sliced avocado, shredded cheddar, tortilla chips, and lime juice to add brightness and texture. This soup works well as a filling meal for colder days or as a flavorful entrée.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium onion minced
- 4 cloves garlic minced
- 1 medium red bell pepper diced
- 3 tablespoons taco seasoning use our homemade taco seasoning for the best flavor!
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken stock
- 28 ounce fire-roasted tomatoes canned
- 2 large chicken breast
- 8 ounces cream cheese cut into cubes
- 2 cups corn frozen
- 15 ounce black beans drained and rinsed, canned
- cilantro toppings
- avocado
- cheddar cheese
- tortilla chips
- lime juice
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.
- Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.
- Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.
- Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1 ¾ cups | |
| Calories | 361kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1089mg | 45% |
| Potassium | 791mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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