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+ servings
Taco Soup Recipe shown in a blue bowl.
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5 from 1 vote

Chicken Taco Soup

A spicy and flavorful soup for when you're dreaming of sipping margaritas on a patio, and it's still too chilly out! The soup is kept basic, and then dressed up with tons of toppings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 194kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 pounds ground chicken sub ground turkey or beef
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon oregano
  • 4 cups water
  • 1 1/2 tablespoons vegetable bouillon I like Rapunzel brand
  • 1 15-ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 2 ears corn cut from cob
  • 1 bell pepper green, diced
  • 1 15 ounce can black beans rinsed and drained

Suggested Toppings

  • cheddar cheese shredded
  • salsa
  • tortilla chips
  • avocado
  • jalapenos
  • lime wedges
  • hot sauce

Instructions

  • In a soup pot, add olive oil and onions, and saute over medium high heat for about 5 minutes until onions have softened. 
  • Move onions to the side, and add the ground chicken. Saute until the chicken begins to brown, about 5 more minutes.
  • Add all the spices and sea salt, and stir to mix into the chicken and onion mixture.
  • Add the water, vegetable bouillon, tomatoes and tomato pasta. Stir to bring together, and simmer on medium for about 10 minutes.
  • Add the corn, peppers, and black beans, and continue to simmer another 10 minutes.
  • Serve with a variety of toppings.

Video

Nutrition

Calories: 194kcal | Carbohydrates: 3g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 234mg | Potassium: 668mg | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1.5mg