Chicken Taco Soup Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
8 - 10 servings
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Calories
155 kcal
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Course
Main Course
Chicken Taco Soup Recipe
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This is hands-down the best, most creamy and zesty taco soup loaded with your favorite toppings. It's easy to make with leftover chicken on the stovetop in 30 minutes, or dump and go in the slow cooker!
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Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup green bell pepper
- 2 cloves garlic minced
- 15 ounce can black beans drained and rinsed
- 10 ounce can Rotel tomatoes and chiles with juices
- 1 cup frozen corn or drained canned corn
- 2 taco seasoning packets original or chicken taco packet
- 4 cups chicken broth
- 4 ounces cream cheese
- 2 cups cooked shredded chicken
- Optional Garnishes: shredded cheese cilantro, tortilla strips/chips, sour cream, avocado
Instructions
- Set a large 6-8 quart soup pot on the stovetop over medium heat. Add the butter. Once melted, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté the vegetables for 3 to 4 minutes to soften.
- Add in the drained black beans, Rotel, frozen corn, taco seasoning packets, and broth. Stir and simmer for 10 minutes.
- Finally add in the cream cheese and shredded chicken. Stir until the cream cheese melts into the soup base making it slightly creamy.
- Serve warm with your favorite taco toppings.
Notes
- Don't have leftover cooked chicken? Place two raw chicken breasts into the soup pot with the chicken broth. Simmer the soup for 15 minutes. Then pull the chicken breast out with tongs and shred them into pieces. Stir the chicken back into the soup and serve.
- Don't have leftover cooked chicken? Place two raw chicken breasts into the soup pot with the chicken broth. Simmer the soup for 15 minutes. Then pull the chicken breast out with tongs and shred them into pieces. Stir the chicken back into the soup and serve.
- To make this chicken taco soup recipe in a Crockpot: First, sauté the chopped vegetables in a skillet over medium-high heat for 3-4 minutes to soften.
- Transfer the veggies to the crock of your slow cooker. Place all of the remaining ingredients into the crock and cover. If using pre-cooked chicken, cook the soup on HIGH 2-3 hours or LOW for 4-5 hours.
- However, you can use raw chicken breasts and cook the taco soup on HIGH 3-4 hours or LOW 7-8 hours. After cooking, carefully remove the chicken from the slow cooker and shred or chop it into small pieces. Stir the chicken back into the soup and serve.
- This soup is fantastic to make in a large batch for meal prepping! Cool the leftovers completely before transferring them to an airtight container, and keep them in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1cup
Calories
155kcal
(8%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
741mg
(31%)
Potassium
459mg
(13%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1403IU
(28%)
Vitamin C
56mg
(62%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 741mg | 31% |
| Potassium | 459mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1403IU | 28% |
| Vitamin C | 56mg | 62% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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