Quick Chicken Taco Soup
All the flavors of chicken tacos in the form of a warm, delicious bowl of chicken soup!
Print
Pin
Ingredients
- 1 tablespoon olive oil
- 15 ounce can black beans, rinsed and drained
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can corn, rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 15 ounce can petite diced tomatoes
- 2-3 cups rotisserie chicken, shredded
- 2 cups low-sodium chicken broth
Instructions
Brown the veggies:
- 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.
Simmer:
- Add the salsa, tomatoes, chicken, and chicken broth. Bring to a boil before reducing the heat and simmering for 20 minutes.
Serve:
- Remove from heat and serve in bowls topped with sour cream and avocado.
Nutrition
Serving: 1bowl | Calories: 299kcal | Carbohydrates: 40g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 1174mg | Potassium: 947mg | Fiber: 12g | Sugar: 8g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 4mg
