Skip to content Skip to sidebar Skip to footer
Home / best / chicken / recipe / soup / taco

Best Chicken Taco Soup Recipe

Post a Comment
Table of Contents [Show]

Recipe Easy OnePot Chicken Taco Soup Kitchn
Recipe Easy OnePot Chicken Taco Soup Kitchn from www.thekitchn.com

Description

Chicken taco soup is a flavorful and filling meal that is perfect for cold and rainy days. It is a hearty soup that is loaded with tender chicken, beans, corn, and tomatoes, and is infused with Mexican flavors. This soup is easy to make, and it is a great way to use up leftover chicken.

Prep Time

The prep time for this chicken taco soup is approximately 15 minutes.

Cook Time

The cook time for this chicken taco soup is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 can diced tomatoes, undrained
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • Salt and pepper to taste
  • 1 lime, juiced
  • Chopped cilantro and shredded cheese for garnish

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons
  • Wooden spoon or ladle
  • Bowls and spoons for serving

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the chopped onion, minced garlic, and chopped jalapeno pepper to the pot, and cook for 5 minutes, stirring occasionally.
  3. Add the ground cumin, chili powder, paprika, and dried oregano to the pot, and cook for 1 minute, stirring constantly.
  4. Add the undrained diced tomatoes, drained and rinsed black beans, drained corn, and chicken broth to the pot, and stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low, and simmer for 20 minutes.
  6. Add the cooked shredded chicken to the pot, and season the soup with salt and pepper to taste.
  7. Squeeze the juice of one lime into the soup, and stir to combine.
  8. Serve the chicken taco soup hot, garnished with chopped cilantro and shredded cheese.

Notes

This chicken taco soup can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition Info

This chicken taco soup recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 24g
  • Fat: 6g
  • Carbohydrates: 26g
  • Sugar: 5g
  • Sodium: 800mg

Recipe FAQ

Can I use ground chicken instead of shredded chicken?

Yes, you can use ground chicken in this recipe. Brown the ground chicken in the pot before adding the onion, garlic, and jalapeno pepper.

Can I use a different type of bean?

Yes, you can use any type of bean that you like in this recipe. Kidney beans, pinto beans, or navy beans would all work well.

Recipe Tips

  • You can use store-bought rotisserie chicken or leftover cooked chicken in this recipe to save time.
  • Add more spice to the soup by using a hotter variety of chili powder or adding additional jalapeno peppers.
  • Serve the soup with tortilla chips, avocado slices, or a dollop of sour cream for extra flavor.

Enjoy this delicious and easy chicken taco soup recipe!


Post a Comment for "Best Chicken Taco Soup Recipe"