Chicken Taco Soup
Cozy up with this easy chicken taco soup made with rotisserie chicken, fire-roasted tomatoes, ranch beans, pinto beans, corn, and bold taco spices. Ready in 30 minutes, one-pot, gluten-free, and perfect for meal prep or weeknight dinner. Includes tips, variations, and nutrition.
Equipment
- Stock pot
- Wooden spoon
Ingredients
- 1 onion diced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp adobo chili powder or chili powder
- 1 tsp ground black pepper
- 6 cups chicken stock
- 1 can fire-roasted tomatoes
- 1 can pinto beans
- 1 can ranch beans
- 1 can corn drained
- 1 rotisseries chicken shredded
- ½ cup cilantro chopped or minced
For Toppings
- Avocado
- Greek yogurt
- Lime
- Sea salt
Instructions
- Heat olive oil in a large pot and sauté onion until soft.
- Add garlic and spices; cook 30–60 seconds.
- Pour in chicken stock, tomatoes, beans, and corn.
- Stir in chicken and cilantro.
- Simmer 15 minutes, then serve with toppings.
- Add additional toppings of choice.
Notes
Nutritional Value (Estimated per 1½-cup serving)
Based on 6 servings; values are approximate.- Calories: 280 kcal
- Protein: 22g
- Carbohydrates: 28g
- Fiber: 7g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 780mg
- Sugar: 4g