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RECIPE
17 INGREDIENTS5 STEPS45MIN

Taco Soup

4.4
10 Ratings
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Pip & Ebby

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Warm up with this spicy and yummy taco-inspired soup!
45MIN
Total Time

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
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
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

Toppings

to taste
Shredded Cheese
to taste

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Nutrition Per Serving

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CALORIES
421
FAT
12.7 g
PROTEIN
18.7 g
CARBS
58.8 g

Cooking Instructions

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Step 1
Heat Extra-Virgin Olive Oil (3 tablespoon) in an extra-large skillet over medium heat. Add Garlic (4 clove), Red Bell Pepper (1), Scallion (1 bunch), Jalapeño Pepper (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 3
Add the Chicken Broth (32 fluid ounce), Diced Tomatoes (2 can), 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 cup).
Step 5
Ladle into serving bowls and top with Shredded Cheese (to taste), Sour Cream (to taste) and Tortilla Strips (to taste).

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Nutrition Per Serving
Calories
421
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
37.4 mg
12%
Carbohydrates
58.8 g
21%
Fiber
10.1 g
36%
Sugars
7.2 g
--
Protein
18.7 g
37%
Sodium
774.3 mg
34%
Vitamin D
--
--
Calcium
94.9 mg
7%
Iron
4.4 mg
24%
Potassium
782.2 mg
17%
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