Chicken Taco Soup
Loaded with chicken, bell peppers, corn, and black beans, this Chicken Taco Soup is the best Tex-Mex comfort food.
Servings: 12 servings
Equipment
Ingredients
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1½ teaspoons paprika
- ¼ teaspoon chili powder
- 2½ tablespoons vegetable oil
- 1 small yellow onion diced
- 2 tablespoons finely chopped garlic
- 1 medium red bell pepper diced
- 1 small jalapeño seeded, ribs removed, and finely chopped
- 2 cups canned corn kernels
- 1 pound ground chicken
- 1½ teaspoons salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans rinsed and drained
- 6 cups chicken broth
Instructions
- Make the seasoning. Mix the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl. Set aside.
- Sauté the vegetables. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 2 minutes, stirring occasionally, until softened. Add the garlic and cook for 20 seconds. Add the diced bell pepper, diced jalapeño, and corn. Stir to combine and let the mixture cook for 4 minutes.
- Mix in the chicken and seasoning. Add the ground chicken to the pot, season with salt and pepper, and cook for 5 minutes or until browned. Add the prepared taco seasoning and stir until well combined.
- Stir in the tomatoes and black beans. Pour the diced tomatoes into the pot. Stir well, add the black beans to the mixture, and cook for another 2 minutes.
- Add the broth and simmer. Stir in the broth and increase the heat to high. Once boiling, reduce the heat to low and let the soup simmer for 12 to 15 minutes.
- Finish and serve. Taste the chicken taco soup for salt and pepper and adjust to taste. Ladle it into bowls and serve warm.
Notes
- Chicken: Sticking with the taco theme, we used ground chicken for this soup recipe, but you can also use ground beef or ground turkey. If pressed for time, get a rotisserie chicken and shred it before adding it to the soup.
- Seasoning: If you'd like to use store-bought taco seasoning, you will need about a tablespoon of it, give or take.
- For a creamy soup, whisk in 4 ounces of softened cream cheese - don't stop whisking until it's completely incorporated.
- To store: Keep the soup in an airtight container and refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 144kcal | Carbohydrates: 16g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 540mg | Potassium: 596mg | Fiber: 4g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 2mg
