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SideChef
Recipes
Taco Soup
Recipe

17 INGREDIENTS • 5 STEPS • 45MINS

Taco Soup

4.5
14 ratings
Community Pick
Community Pick
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.
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Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
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.
45MINS
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
8
US / Metric
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Garlic
4 cloves
Garlic, minced
Red Bell Pepper
1
Red Bell Pepper, chopped
or Green Bell Pepper
Scallion
1 bunch
Scallion, thinly sliced
Jalapeño Pepper
2
Jalapeño Peppers, finely chopped
Salt
to taste
Italian Flat-Leaf Parsley
1/4 cup
Fresh Cilantro
1/4 cup
Fresh Cilantro, Finely Chopped
Chicken Broth
32 fl oz
Chicken Broth
Diced Tomatoes
2 cans
28 oz
Diced Tomatoes
Corn
1 can
15 oz
Corn, drained
Black Beans
1 can
15 oz
Black Beans, drained
Toppings
Shredded Cheese
to taste
Shredded Cheese
Sour Cream
to taste
Nutrition Per Serving
VIEW ALL
Calories
421
Fat
12.7 g
Protein
18.7 g
Carbs
58.8 g
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Taco Soup
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Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
http://www.pipandebby.com/
Cooking InstructionsHide images
step 1
Heat Extra-Virgin Olive Oil (3 Tbsp) in an extra-large skillet over medium heat. Add Garlic (4 cloves), Red Bell Pepper (1), Scallion (1 bunch), Jalapeño Peppers (2), Salt (to taste), and Ground Black Pepper (to taste). Cook 3-4 minutes.
step 1 Heat Extra-Virgin Olive Oil (3 Tbsp) in an extra-large skillet over medium heat. Add Garlic (4 cloves), Red Bell Pepper (1), Scallion (1 bunch), Jalapeño Peppers (2), Salt (to taste), and Ground Black Pepper (to taste). Cook 3-4 minutes.
step 2
Add Italian Flat-Leaf Parsley (1/4 cup) and Fresh Cilantro (1/4 cup). Cook for an additional 2 minutes.
step 2 Add Italian Flat-Leaf Parsley (1/4 cup) and Fresh Cilantro (1/4 cup). Cook for an additional 2 minutes.
step 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.
step 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.
step 4
Five minutes before the soup is finished, add the Rotisserie Chicken (2 cups).
step 4 Five minutes before the soup is finished, add the Rotisserie Chicken (2 cups).
step 5
Ladle into serving bowls and top with Shredded Cheese (to taste), Sour Cream (to taste) and Tortilla Strips (to taste).
step 5 Ladle into serving bowls and top with Shredded Cheese (to taste), Sour Cream (to taste) and Tortilla Strips (to taste).
Tags
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Beans & Legumes
Budget-Friendly
Lunch
Chicken
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dinner
Game Day
One-Pot
Mexican
Soup
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