This simple taco soup recipe is a fall and winter staple! It’s an easy, protein-packed soup full of zesty flavors and healthy veggies. It’s perfectly hearty and filling, plus loaded with all the best taco-style ingredients for a balanced meal.
Customize your soup with delicious toppings like avocado, red onion, black olives, sour cream or hot sauce.
Hearty Taco Soup
Serves: 8
Ingredients
- 1 onion, chopped
- 1 (15 oz) can no-salt-added black beans
- 1 (16 oz) can no-salt-added pinto beans
- 1 (15 oz) can corn, drained
- 1 (8 oz) can tomato sauce
- 12 oz beer or chicken broth (alcohol will cook out of the beer)
- 2 (10 oz each) cans diced tomatoes with green chilies
- 1 (1 oz) pkg taco seasoning
- 1 Tsp cumin
- 1 clove garlic, chopped
- 3 skinless, boneless chicken breasts, cooked and shredded
- 2%-milk cheddar cheese
- reduced-fat sour cream, crushed baked tortilla chips, optional
Instructions
- Mix onion, beans, corn, tomato sauce, beer, tomatoes, taco seasoning, cumin, garlic and chicken in a pot. Bring to a boil; turn down to simmer for 20 to 30 minutes.
- Serve with cheese, sour cream and tortilla chips, if desired.
Tip: This recipe freezes very well! Divide chicken taco soup into individual freezer-safe containers and take with you to work. Simply defrost and reheat in the microwave.
Recipe adapted from Hy-Vee.com.
