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

Keyword chicken taco soup

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 360kcal

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 Del Monte Stewed Tomatoes do not drain
1 15.25 ounce can of Del Monte Golden Sweet Corn Whole Kernel drained
1 8 ounce can of Del Monte 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.

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.

This soup can be frozen for up to 3 months.