This spicy and yummy taco-inspired soup is guaranteed to warm you up and fill you up! Hearty protein-packed and full of crave-worthy flavors. It's a perfect way to add variety to your fall and winter dinners. It's basically a taco in a bowl but somehow better. Don't go too crazy with cheese, sour cream, and tortilla chips on top.
Total Time
45min
4.5
14 Ratings
Author: Pip & Ebby
Servings:
8
Ingredients
•
3
Tbsp
Extra-Virgin Olive Oil
•
4
cloves
Garlic
, minced
•
1
Red Bell Pepper
, chopped
or Green Bell Pepper
•
1
bunch
Scallions
, thinly sliced
•
2
Jalapeño Peppers
, finely chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/4
cup
Finely Chopped
Italian Flat-Leaf Parsley
•
1/4
cup
Finely Chopped
Fresh Cilantro
•
32
fl oz
Chicken Broth
•
2
cans
(28 oz)
Diced Tomatoes
•
1
can
(15 oz)
Corn
, drained
•
1
can
(15 oz)
Black Beans
, drained
•
2
cups
Shredded
Rotisserie Chicken
Toppings
•
to taste
Shredded Cheese
•
to taste
Sour Cream
•
to taste
Tortilla Strips
Cooking Instructions
1.
Heat Extra-Virgin Olive Oil (3 Tbsp) in an extra-large skillet over medium heat. Add Garlic (4 cloves), Red Bell Pepper (1), Scallions (1 bunch), Jalapeño Peppers (2), Salt (to taste), and Ground Black Pepper (to taste). Cook 3-4 minutes.
2.
Add Italian Flat-Leaf Parsley (1/4 cup) and Fresh Cilantro (1/4 cup). Cook for an additional 2 minutes.
3.
Add the Chicken Broth (32 fl oz), Diced Tomatoes (2 cans), Corn (1 can), and Black Beans (1 can) to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
4.
Five minutes before the soup is finished, add the Rotisserie Chicken (2 cups).
5.
Ladle into serving bowls and top with Shredded Cheese (to taste), Sour Cream (to taste) and Tortilla Strips (to taste).
Nutrition Per Serving
CALORIES
421
FAT
12.7 g
PROTEIN
18.7 g
CARBS
58.8 g
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