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Quick Chicken Taco Soup
All the flavors of chicken tacos in the form of a warm, delicious bowl of soup!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 299 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 15 ounce can black beans rinsed and drained
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can corn rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 15 ounce can petite diced tomatoes
- 2-3 cups rotisserie chicken shredded
- 2 cups low-sodium chicken broth
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the beans, corn, and taco seasoning. Brown until the veggies are softened.
- Add the salsa, tomatoes, chicken, and chicken broth. Bring to a boil before reducing the heat and simmering for 20 minutes.
- Remove from heat and serve in bowls topped with sour cream and avocado.
Cup of Yum
Nutrition Information
Serving
1bowl
Calories
299kcal
(15%)
Carbohydrates
40g
(13%)
Protein
26g
(52%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
42mg
(14%)
Sodium
1174mg
(49%)
Potassium
947mg
(27%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
451IU
(9%)
Vitamin C
12mg
(13%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299
% Daily Value*
| Serving | 1bowl | |
| Calories | 299kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 1174mg | 49% |
| Potassium | 947mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.