Southwestern Chicken Taco Soup

Name: Southwestern Chicken Taco Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion; 2 stalks celery; 3 large cloves garlic; 1 tablespoon chili powder; 2 teaspoon cumin; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 10 oz can Ro-Tel; 1 15 oz can black beans; 1 15 oz can yellow corn; 8 oz diced hatch chiles; 8 oz green tomatillo salsa; 2 bay leaves; 8 cups chicken stock from rotisserie chicken; ½ cup quinoa; 1 pound cooked shredded or diced chicken breast; 2 limes; fresh cilantro; diced fresh tomato; Diced avocado; fried tortilla strips; Fritos; tortilla chips; Monterey jack or cheddar cheese; sour cream

User Reviews

4.9

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
159 kcal
Course
Main Course, Soup
Cuisine
American, Mexican

Southwestern Chicken Taco Soup

Andrew Underwood

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You can use canned ingredients, frozen veg and pantry staples for this easy, delicious soup. It's very forgiving.

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Ingredients

Servings

1 tablespoon olive oil
1 medium yellow onion chopped
2 stalks celery chopped
3 large cloves garlic minced
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon kosher salt
½ teaspoon black pepper
1 10 oz can Ro-Tel not drained (can substitute diced tomatoes)
1 15 oz can black beans not drained
1 15 oz can yellow corn drained (or use frozen or fresh)
8 oz diced hatch chiles
8 oz green tomatillo salsa recipe on this site or use store-bought
2 bay leaves
8 cups chicken stock from rotisserie chicken or low-sodium broth
½ cup quinoa
1 pound cooked shredded or diced chicken breast
2 limes quartered

OPTIONAL GARNISH:

fresh cilantro
diced fresh tomato
Diced avocado
fried tortilla strips
Fritos
tortilla chips
Monterey jack or cheddar cheese shredded
sour cream

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Instructions

In a large dutch oven, heat the olive oil over medium high heat. When the oil is hot, add the onions and celery and stir, cooking for 3-4 minutes or until slightly softened and translucent. Stir in the garlic and cook for one minute until very fragrant.
Add the chili powder, cumin, kosher salt and pepper and stir to coat the vegetables, cooking for a minute or two until very fragrant.
Add the Ro-Tel (tomatoes) black beans, corn, hatch chiles, tomatillo salsa, bay leaves and chicken broth. Stir to combine and heat to boiling. Stir in the quinoa, cover the pot and reduce heat to a simmer. Cook for 10 minutes and stir in the chicken. Simmer for another 10 minutes.
Ladle the soup into bowls and serve each with a lime wedge to squeeze over the soup. Garnish with other suggested toppings.

Nutrition Information

Show Details

Calories 159kcal (8%) Carbohydrates 15g (5%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 36mg (12%) Sodium 682mg (28%) Potassium 423mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 550IU (11%) Vitamin C 12mg (13%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 159 kcal

% Daily Value*

Calories	159kcal	8%
Carbohydrates	15g	5%
Protein	14g	28%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	36mg	12%
Sodium	682mg	28%
Potassium	423mg	9%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	550IU	11%
Vitamin C	12mg	13%
Calcium	31mg	3%
Iron	1mg	6%