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SideChef
Recipes
Beans & Legumes
Taco Soup

17 INGREDIENTS • 5 STEPS • 45MINS

Taco Soup

Recipe
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
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Italian Flat-Leaf Parsley
4 Tbsp
Finely Chopped Italian Flat-Leaf Parsley
Fresh Cilantro
4 Tbsp
Finely Chopped Fresh Cilantro
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
Rotisserie Chicken
2 cups
Shredded Rotisserie Chicken
Toppings
Shredded Cheese
to taste
Shredded Cheese
Sour Cream
to taste
Sour Cream
Tortilla Strips
to taste
Tortilla Strips
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 (4 Tbsp) and Fresh Cilantro (4 Tbsp). Cook for an additional 2 minutes.
step 2 Add Italian Flat-Leaf Parsley (4 Tbsp) and Fresh Cilantro (4 Tbsp). 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
view more tags
Beans & Legumes
Budget-Friendly
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Game Day
One-Pot
Mexican
Vegetables
Soups & Stews
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