Go Back
–+ servings
Close up of two bowls of soup wuth avocado and cilantro on top.
Print Recipe
5 from 41 votes

Chicken Taco Soup

Need an easy dinner win? Then you NEED this Chicken Taco Soup recipe, it's quick AND tasty!
Prep Time8 minutes
Cook Time25 minutes
Course: Dinner Recipes
Cuisine: Mexican Inspired
Servings: 6 Servings
Calories: 264kcal
Author: Laura

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion diced
  • 1 red bell pepper seeded and diced
  • 2 cloves garlic minced
  • 2 10oz cans Rotel fire roasted style
  • 2 cups chicken broth
  • 1 ½ cups frozen corn
  • 1 15.5 oz can black beans
  • 1 teaspoon cumin
  • 1 ½ teaspoon paprika
  • 2 teaspoon chili powder
  • ¾ cup heavy cream
  • 2 cups shredded chicken

Instructions

  • Saute onion and bell pepper in oil until onions is translucent, and pepper is soft
    Cooked peppers and onions in a soup pan.
  • Add garlic and saute another 30 seconds
  • Add Rotel, chicken broth, corn, beans, and spices
    Remaining ingredients in the soup pot except chicken.
  • Heat to a simmer, and cook 5-7 minutes
  • Stir in cream and chicken, and heat through, another 5 or so minutes
    Cream and chicken added to the soup.
  • Prep toppings while soup heats
  • Season with salt and pepper, and serve
    Cream and chicken added to the soup.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 15g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 349mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg