0 from 33 votes
Southwestern Chicken Taco Soup
You can use canned ingredients, frozen veg and pantry staples for this easy, delicious soup. It's very forgiving.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 159 kcal
Course:
Main Course , Soup
Cuisine:
American , Mexican
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.