Easy Southwest Chicken Taco Soup Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6 -8 servings
-
Calories
397 kcal
Easy Southwest Chicken Taco Soup Recipe
Description
This soup starts by sautéing diced onion and red bell pepper in olive oil, then adding garlic before stirring in chicken broth, diced tomatoes, green chiles, black and pinto beans, and corn. Spices including garlic powder, onion powder, cumin, and chili powder season the broth. Shredded chicken is added to create a satisfying protein base.
The soup simmers 20-30 minutes to blend flavors and tenderize ingredients. Lime juice and fresh cilantro are stirred in at the end to add brightness and fresh notes. The taste is robust with southwest-style seasoning and a balance of savory, spicy, and tangy.
It serves well with toppings like shredded cheese, sour cream, avocado, jalapeño, and tortilla chips, enhancing textures and flavors. Leftovers store well in the fridge for up to one week, and the soup can be frozen for months. Variations include substituting beans, meat types, or adding grains or rice for heartiness.
Cooking methods cater to fresh or pre-cooked chicken, crockpot, or Instant Pot options, with guidance for adjusting seasonings and ingredients to taste and dietary preference.
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 from a carton, or chicken bone broth
- 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 chicken or use rotisserie chicken, see notes for adding raw chicken, shredded
- 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
- cheese shredded cheese, fresh lime
- sour cream
- cilantro
- avocado
- lime
- jalapeño
- 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.
Notes
- Refrigerate cooled soup in an airtight container for up to one week or freeze up to 3-4 months.
- Reheat gently on stovetop, stirring occasionally; microwave by 1-minute intervals with stirring.
- Substitute bell pepper colors freely; kidney or cannellini beans can replace black or pinto beans.
- Use shredded turkey, ground chicken, or ground beef as alternate proteins.
- Adjust spice with chili powder, jalapeños, or cayenne to taste.
- Make vegetarian by using vegetable broth, omitting chicken, and adding tofu or extra beans.
- Use slow cooker or Instant Pot for convenient preparation; add raw chicken to cook within the soup or pre-cook for shredding.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
