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A quick and easy chicken taco soup full of beans and vegetables that's ready in just 25 minutes. #StockUpOnDelMonte #Safeway Ad
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Quick and Easy Chicken Taco Soup

A quick and easy chicken taco soup full of vegetables and beans that is ready in 25 minutes.
Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 360kcal
Author Sara Welch

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow or white onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 15 ounce can of black beans drained
  • 1 14.5 ounce can of stewed tomatoes do not drain
  • 1 15.25 ounce can of whole kernel sweet corn drained
  • 1 8 ounce can of tomato sauce
  • 2 cups of shredded chicken
  • 1 tablespoon of taco seasoning
  • 2 cups of chicken broth one 14 ounce can
  • salt and pepper to taste
  • your choice of taco toppings tortilla chips, sour cream, cheese, avocado, olives, etc.

Instructions

  • Heat the oil in a large pot over medium. Add the onion and pepper, season with salt and pepper and cook for 5 minutes.
  • Add the black beans, stewed tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
  • Serve the soup immediately with your choice of taco toppings.

Video

Notes

  1. Try making a toppings bar so everyone can put whatever toppings they like on their bowl of soup.
  2. This recipe calls for precooked chicken. You can use any precooked chicken you like for example rotisserie chicken, leftovers or deli counter chicken.
  3. Make sure to drain and rinse your canned corn and beans to cut down on excess salt.

Nutrition

Calories: 360kcal | Carbohydrates: 58g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 1515mg | Potassium: 1287mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1795IU | Vitamin C: 71.5mg | Calcium: 105mg | Iron: 5.5mg