Quick Chicken Taco Soup
Quick Chicken Taco Soup brings all the flavors of chicken tacos into a warm, delicious bowl of soup.
Equipment
- Dutch oven
- soup pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 15 ounce black beans rinsed and drained
- 15 ounce red kidney beans rinsed and drained
- 15 ounce corn rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 15 ounce petite diced tomatoes
- 2-3 cups rotisserie chicken shredded
- 2 cups low-sodium chicken broth
Instructions
Cooking Steps
- 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.
Nutrition
Serving: 1bowlCalories: 299kcalCarbohydrates: 40gProtein: 26gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 42mgSodium: 1174mgPotassium: 947mgFiber: 12gSugar: 8gVitamin A: 451IUVitamin C: 12mgCalcium: 91mgIron: 4mg
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