Tex Mex Chicken Taco Soup
Servings 8 servings
Calories 322kcal
Ingredients
- 1 medium sweet onion diced
- 1 medium poblano and jalapeno pepper seeded and diced
- olive oil
- 4 clove garlic minced
- 3 15 oz cans white cannellini beans
- 1 cup chunky salsa [Use mild,medium or hot, your preference]
- 1 16 oz can low sodium chicken broth plus additional as needed to thin
- 1 11 oz can Mexicorn
- 3 Tbsp taco seasoning
- 1 Tbsp ground cumin
- 1 tsp salt adjust to taste
- 1 tsp ground ancho chili
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1 lime juiced
- 3 cup roasted or rotisserie chicken chopped
- 3 oz cream cheese softened
- 2 Tbsp chopped cilantro
- Assorted toppings: Shredded cheese queso fresco, tortilla chips, chopped green onion, sour cream
Instructions
- In a large pot over medium-high heat, saute the diced onion and peppers in a few drizzles of olive oil. Cook for 5 minutes until they are beginning to soften and brown. Add the minced garlic and cook for 1 minute until fragrant.
- Add the cannellini beans, chicken broth, mexi-corn and seasonings. Bring to a boil.
- Cover then lower the heat to medium and simmer for 20-25 minutes until the beans are tender.
- Add the lime juice, chopped chicken, cream cheese and chopped cilantro. Cook for another 5 minutes or until the cream cheese has melted and the chicken is heated through.
- Serve with your favorite taco toppings.
Notes
Tex-Mex Chicken Taco Soup Variations: You could swap out black beans or pinto beans for the cannellini beans. You can use frozen corn in place of canned corn.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 43g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1226mg | Potassium: 292mg | Fiber: 10g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 1mg