How To Make Easy Chicken Taco Soup
Want the tacos but in soup form? Try this tasty chicken taco soup recipe with corn, bell peppers, beans, and jalapeño. It’s flavorful and easy to make!
Serves:
Ingredients
- 2tbspoil
- 3garlic cloves,minced
- 1cuponions,diced
- 1green bell pepper,diced
- 3chicken breasts,cut into bite-sized pieces
- 1cancrushed tomatoes
- 1½cupschicken stock
- 1cupfrozen corn
- 1cupblack beans,canned, drained, and rinsed
- 3tbsptaco seasoning
- 2tbspcornflour
- salt,to taste
Instructions
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Heat the oil in a Dutch oven or heavy-bottomed pot, then add the garlic, onions, and bell peppers.
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Cook for 3 to 4 minutes until the onions are translucent and soft.
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Add the chicken, crushed tomatoes, chicken stock, frozen corn, black beans, and taco seasoning.
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Bring everything to a boil, then let the soup simmer for 15 minutes.
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Mix together the cornflour in ¼ cup of water until smooth, then add it to the soup.
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Mix well, then cook for another 2 to 3 minutes until the soup thickens. Turn off the flame.
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Serve hot topped with favorite toppings, and enjoy!
Nutrition
- Calories: 609.09kcal
- Fat: 21.65g
- Saturated Fat: 4.59g
- Trans Fat: 0.16g
- Monounsaturated Fat: 10.17g
- Polyunsaturated Fat: 5.36g
- Carbohydrates: 61.01g
- Fiber: 12.69g
- Sugar: 11.40g
- Protein: 44.26g
- Cholesterol: 86.22mg
- Sodium: 1173.75mg
- Calcium: 137.91mg
- Potassium: 1697.46mg
- Iron: 6.19mg
- Vitamin A: 53.72µg
- Vitamin C: 39.83mg
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