Skinny Chicken Taco Soup

This recipe for Skinny Chicken Taco Soup has got to be the easiest, quickest, most flavorful way to cook up a hearty Tex-Mex inspired bowl of deliciousness!

Course Soup

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 395

Author Kim

Ingredients

15 oz red kidney beans, rinsed and drained
15 oz black beans, rinsed and drained
28 oz diced tomatoes in their juices
15 oz Mexican or Southwest-style corn, drained
1 1/2 cup low-sodium chicken broth add more for a thinner soup
2 tablespoons chili powder see note
2 teaspoons dried parsley flakes
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 1/2 cups cooked shredded chicken*
Optional toppings: Crushed tortilla chips freshly grated cheese, sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine. Continue heating until warmed through, about 5-8 minutes w/ pot covered. Add cooked chicken and continue to warm about 5 more minutes. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings. This soup is even better the next day, after all of the flavors have a chance to meld and marinate.

Notes

*I use rotisserie chicken or Archer Farms natural shredded chicken from Target.
**Leftovers can be frozen for up to 3 months.
***To change things up, try substituting about a pound cooked lean ground beef or ground turkey for the chicken.
****Also, feel free to keep the soup vegan and leave the meat out entirely. You can replace the chicken broth with vegetable broth or water.
*****This soup definitely has a little kick of spice. To keep your soup on the mild side, only use 1 tablespoon chili powder.

Nutrition