Chicken Taco Soup

8 80 296
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 8
Chicken Taco Soup
Health Rating


4 cup shredded Chicken, cooked (Can use 1 rotisserie chicken, shredded)
3 can(s) (16 oz) Diced tomatoes, low sodium, canned (With juice. Can use 3 (15 oz) cans)
4 cup Water, filtered
1 cup Frozen yellow corn kernels (Can use fresh corn.)
1 can (15oz) Black beans, canned (Rinsed and drained)
1 tsp Onion, dehydrated flakes (Dried, minced onion)
1 clove(s) Garlic (minced)
1 1/2 package Taco seasoning mix, McCormick (to taste)


1. Put cooked, shredded chicken into a stock pot or dutch oven. Add the water. Turn burner to medium high so mixture can begin heating while you add the other ingredients.

2. Add the corn, beans, onion, and garlic. Stir to combine.

3. Bring soup to a slow simmer and cook for approximately an hour so the flavors incorporate well.

4. Remove from heat. Serve with sour cream, shredded cheese, and tortilla chips, if desired. Delicioso!!!

5. Add salt and pepper to taste.



©Renee Norris 2015
All rights reserved.

Nutrition Facts

Per Portion

Calories 296
Calories from fat 90
Calories from saturated fat 25.6
Total Fat 10.0 g
Saturated Fat 2.8 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.9 g
Cholesterol 63 mg
Sodium 593 mg
Potassium 925 mg
Total Carbohydrate 25.8 g
Dietary Fiber 7.6 g
Sugars 1.5 g
Protein 25.7 g

Dietary servings

Per Portion

Meat 1.0
Meat Alternative 0.3
Vegetables 2.2

Energy sources

Recipe from: