Easy Southwest Chicken Taco Soup Recipe
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6 -8 servings
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Calories
397 kcal
Easy Southwest Chicken Taco Soup Recipe
Report
This 10 minute prep, one-pot Southwest Chicken Soup is a fiesta in every spoonful! Southwestern soup is hearty, easy, and flavorful chicken taco soup! Olé!
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Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium onion diced
- 1 teaspoon garlic minced
- 1 large red bell pepper diced
- 4 cups chicken broth or chicken bone broth from a carton
- 14.5 ounce diced tomatoes with juice, regular or fire-roasted
- 4 ounce diced green chiles
- 15 ounce black beans rinsed and drained
- 15 ounce pinto beans insed and drained
- 1 cup corn kernels I used frozen, but use fresh or canned (drained) too
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 ½ cups shredded chicken or use rotisserie chicken, see notes for adding raw chicken
- kosher salt to taste, start with ½ teaspoon and add from there
- black pepper to taste
- ½ lime fresh squeezed
- 2-3 tablespoons cilantro chopped
Optional Topping Ideas
- Shredded cheese, sour cream, cilantro, avocado, fresh lime, jalapeno, tortilla chips
Instructions
- Heat oil (1 TBL) in a Dutch oven or soup pot over medium heat, add chopped onions (1 medium) and red pepper (1 large) and saute until the onions are translucent, about 5-7 minutes. Add minced garlic for the last minute, stirring until fragrant.
- Add the chicken broth (4 cups/32 oz), diced tomatoes (15 ounce), green chiles (4 ounces), black beans (15 ounce), pinto beans (15 ounce), and corn (1 cup). Stir to combine.
- Add garlic powder (1 tsp), onion powder (1 tsp), cumin (1 tsp), and chili powder (1 tsp), then add salt and pepper to taste.
- Add shredded chicken (2 ½ cups) and stir. Cover the pot, bring to boil, reduce heat and let the soup simmer for 20-30 minutes.
- Stir in lime juice (1/2 lime) and chopped cilantro (2-3 TBL) and serve with your favorite toppings.
- Serve the soup with shredded cheddar cheese, sour cream, avocado, tortilla chips or strips, jalapenos, diced tomatoes and fresh cilantro or your favorite toppings.
Equipments used:
Notes
- Store the cooled leftover soup in an airtight container in the fridge for up to 1 week.
- FREEZE by placing the soup in an airtight container or freezer bag, or I love these 2-cup Souper Cubes - freeze 3-4 months.
- Reheat, place the thawed soup in a pot, and heat it on the stovetop until warm. If you'd like to reheat a bowl at a time, microwave covered soup in 1-minute intervals, stirring between heatings. It should take 2-3 minutes.
- Variations & Substitutions:
- Make-Ahead Chicken Taco Soup | Cool completely after making, store in fridge or freezer. Reheat on the stovetop and garnish when ready to serve. Freeze cooled soup if desired for up to 3-4 months.
- Any color of bell pepper can be used.
- Kidney beans and/or cannellini beans work great too.
- Instead of chicken, you can use shredded turkey, cooked ground chicken or ground beef for a different flavor.
- Adjust the spice level based on your preference. Add more or less chili powder, cayenne pepper, or jalapeños.
- Add cooked rice, quinoa, or tortilla strips.
- Experiment with cheese varieties like cheddar, Monterey Jack, Cotija, Queso fresco or pepper Jack.
- Vegetarian Southwest Soup | Replace the chicken broth with vegetable broth, omit the shredded chicken, use tofu or additional beans.
- Chili’s Southwest Chicken Soup | Add 1 teaspoon chipotle peppers in adobo sauce instead of chili powder. Stir in 2 tablespoons of tomato paste when sauteing onions and garlic. Add 1 cup white hominy in place of the corn.
- Use frozen or raw chicken: Add to soup, bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Remove and shred, return to the soup pot!
- Replace the chicken broth with vegetable broth.
- Omit the shredded chicken; replace it with tofu, additional black beans, and maybe some cooked brown rice or quinoa.
- Saute onions, peppers, and garlic in a large skillet. But you can dump and go if you prefer!
- Add raw boneless chicken breasts or thighs directly to the crockpot (on top of the other ingredients, pushing down slightly) and cook on LOW for about 6-6 ½ hours or on HIGH for 3-3 ½ hours.
- Remove the chicken and shred it (or add pre-cooked shredded chicken during the last 30-60 minutes of cooking). Stir in lime juice and a little chopped cilantro just before serving.
- Turn Instant Pot to saute, add oil and saute the onions, peppers and garlic as instructed.
- Deglaze the bottom of the instant pot with chicken broth and turn it off.
- Add all remaining ingredients in the order listed. Using uncooked chicken breasts instead of pre-cooked shredded chicken.
- Cover and seal the vent, then set it to Manual > High Pressure > Set timer for 20 minutes for sea level and 22 minutes for altitudes above 3000 feet.
- Allow pressure to release naturally for 5-10 minutes, then vent.
- Remove chicken breasts, shred them using two forks, and stir back into the pot.
- Finish with lime juice and cilantro - enjoy!
Nutrition Information
Show Details
Serving
11 serving
Calories
397kcal
(20%)
Carbohydrates
50g
(17%)
Protein
33g
(66%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
44mg
(15%)
Sodium
347mg
(14%)
Potassium
1150mg
(33%)
Fiber
16g
(64%)
Sugar
5g
(10%)
Vitamin A
1412IU
(28%)
Vitamin C
52mg
(58%)
Calcium
112mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 347mg | 14% |
| Potassium | 1150mg | 24% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 52mg | 58% |
| Calcium | 112mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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