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 mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 194kcal
- 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
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.
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