Chicken Taco Soup

Recipe

Soup, Chili & Stew
Chicken Taco Soup

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User Rating

4 out of 5 stars
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16 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 onion, chopped
    1 (15 oz) can Hy-Vee no-salt-added black beans
    1 (16 oz) can Hy-Vee no-salt-added pinto beans
    1 (15 oz) can Hy-Vee corn, drained
    1 (8 oz) can Hy-Vee tomato sauce
    12 oz. beer or chicken broth (alcohol will cook out of the beer)
    2 (10 oz each) cans diced tomatoes with green chilies
    1 (1 oz) pkg Hy-Vee taco seasoning
    1 tsp. cumin
    1 clove(s) garlic, chopped
    3 skinless, boneless chicken breasts, cooked and shredded
    2%-milk cheddar cheese, reduced-fat sour cream, crushed baked tortilla chips, optional

    Directions

    1. Mix onion, beans, corn, tomato sauce, beer, tomatoes, taco seasoning, cumin, garlic and chicken in a pot. Bring to a boil; then turn down to simmer for 20 to 30 minutes.
    2. Serve with cheese, sour cream and tortilla chips, if desired.
    3. Tip: This recipe freezes very well! Divide chicken taco soup into individual freezer-safe containers and take with you to work. Simply defrost and reheat in the microwave.

    Nutrition facts

    Servings

    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 25mg
    • Sodium: 910mg
    • Total Carbohydrates: 30g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 8%