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Published on October 14, 2016

chicken taco soup

Welcome Fall With Hearty Taco Soup

Fall means it’s time to get a taste of those hearty-warm weather recipes you’ve been missing. Soup is a great way to stay warm and get lots of good nutrients. This taco soup is recommended by the Hy-Vee Dietitians and is easy to make during a busy work week.

Chicken Taco Soup

Serves: 8


  • 1 onion, chopped
  • 1 (15 oz) can Hy-Vee no-salt-added black beans
  • 1 (16 oz) can Hy-Vee no-salt-added pinto beans
  • 1 (15 oz) can Hy-Vee corn, drained
  • 1 (8 oz) can Hy-Vee 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 Hy-Vee 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


  1. 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.
  2. 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.

Nutrition Facts per serving:

Calories: 210 Protein: 17g
Carbohydrate: 30g Saturated Fat: 0g
Cholesterol: 25mg Sodium: 910mg
Dietary Fiber: 8g Sugars: 8g

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