Chicken Taco Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chicken soup loaded with beans, corn, and taco seasoning for bold flavor. Topped with cheese, sour cream, and avocado, it's a cozy weeknight dinner that comes together in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked chicken (shredded (I used rotisserie chicken))
- 20 ounces diced tomatoes & green chilies (undrained (Rotel))
- 2 ½ cups low sodium chicken broth (or chicken stock)
- 15.25 ounces pinto beans (1 can, rinsed and drained)
- 15.25 ounces black beans (1 can, rinsed and drained)
- 12 ounces frozen corn
- 2 to 3 cloves garlic (minced)
- 4 tablespoons taco seasoning
- 2 limes (juiced)
- shredded cheese (Monterey Jack, cheddar, Pepper Jack, etc.)
- pico de gallo
- minced red onions (or shallots)
- sliced avocado
- diced green onions
- chopped cilantro
- sour cream
- lime wedges
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1569mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 252mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.