Easy Chicken Taco Soup
User Reviews
5
Easy Chicken Taco Soup
Description
Easy Chicken Taco Soup features bite-sized pieces of chicken breast cooked with onions, garlic, and green bell peppers in olive oil. Crushed tomatoes, chicken broth, black beans, corn, and taco seasoning build a flavorful base, bringing traditional taco seasoning flavors into soup form. Simmering all ingredients together creates a cohesive broth with tender chicken and soft vegetables.
The combination of spices and vegetables results in a well-rounded savory soup with a hint of sweetness from the corn and acidity from the tomatoes. The black beans add body and protein, making the soup a hearty meal. Cooking the chicken within the soup keeps it moist and integrates flavors well.
Serve the soup hot for a comforting meal, optionally garnished with toppings like shredded cheese, sour cream, or cilantro. It works well for easy lunches or dinners, particularly when a straightforward and filling meal is desired. Adjusting the seasoning or adding fresh vegetables allows for customization.
This recipe stores well; leftovers can be refrigerated for up to four days or frozen for longer storage, making it practical for meal prepping. Using shredded cooked chicken is a convenient substitution that can save preparation time without sacrificing taste.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup onion approx. 1 small onion, diced
- 1 green bell pepper diced
- 3 chicken breast cut into bite sized pieces, boneless skinless
- 14 ounces crushed tomatoes
- 1 ½ cups chicken broth
- 1 cup corn kernels frozen
- 15 ounces black beans drained and rinsed, canned
- 1 ounce taco seasoning or 3 tablespoons homemade
- salt to taste
Instructions
- Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
- Add garlic, onions, and bell peppers, and cook for 3-4 minutes or until the onions are translucent and soft.
- Add chicken, crushed tomatoes, chicken broth, frozen corn, black beans, and taco seasoning.
- Bring the mixture to a boil, then reduce the heat to medium-low and let the soup simmer for 15 minutes or until the chicken is cooked through.
- Taste the soup and season with salt if desired.
Notes
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months for easy meal prep.
- Feel free to add other vegetables or adjust the seasonings according to your taste preferences.
- Use shredded cooked chicken instead of fresh chicken chunks to reduce preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440 | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 47g | 94% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 1774mg | 74% |
| Potassium | 1502mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 1204IU | 24% |
| Vitamin C | 49mg | 54% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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