Chicken Taco Soup
This one pot chicken taco soup is easy to make with canned corn, beans, tomatoes, and green chilies with tender shredded chicken. Just add your favorite taco toppings!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion (1 medium yellow onion)
- 1 cup diced bell pepper, any color (1 bell pepper)
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (about 2 chicken breasts)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 or 4.5 ounces) diced green chilies
- 3 cups low-sodium chicken broth
- 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade seasoning)
- optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions, and tortilla strips
Instructions
- Heat a large pot over medium heat. When pan is hot, add olive oil, onion, and bell pepper. Sauté for 4 to 5 minutes until the vegetables are softened. Add garlic and continue to cook, stirring, for one minute.1 tablespoon olive oil, 1 cup diced onion, 1 cup diced bell pepper, any color, 3 cloves garlic, minced
- Add chicken, black beans, kidney beans, corn, tomatoes, green chiles, chicken broth, and taco seasoning. Stir to combine.1 pound boneless, skinless chicken breasts, 1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) kidney beans, rinsed and drained, 1 can (15 ounces) corn kernels, drained, 1 can (14.5 ounces) diced tomatoes, 1 can (4 or 4.5 ounces) diced green chilies, 3 cups low-sodium chicken broth, 1 packet (1 ounce) taco seasoning
- Increase heat to medium-high and bring to a boil. Reduce to a simmer (medium-low heat) and cook, stirring occasionally, for 20 minutes or until chicken is cooked through (165ºF internal temperature when checked with an instant-read thermometer).
- Remove chicken from pan and place on a plate. Shred chicken using two forks. Return to soup.
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Serve with desired toppings.
Notes
- Lower sodium: We suggest using low-sodium, or no-salt-added beans, corn, taco seasoning, canned tomatoes, and broth.
- Protein options: Ground beef or turkey can be substituted for the chicken. Brown the ground meat first. Sausage is another great option. If you prefer, make the soup vegetarian/vegan by omitting the meat and using vegetable broth.
- Nutrition note: Nutrition is calculated for soup only, using low sodium chicken broth and does not include toppings.
Nutrition
Serving: 1.5cups | Calories: 373kcal | Carbohydrates: 49g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 977mg | Potassium: 1147mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1352IU | Vitamin C: 52mg | Calcium: 88mg | Iron: 4mg
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