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Chicken Taco Soup
This easy taco soup recipe is a light and healthy favorite in our house! It's packed with chicken, veggies, and taco flavors and is ready in about 40 minutes.
Course
Soup
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
406
kcal
Author
Karly Campbell
Ingredients
1
pound
99% lean ground chicken
1
bell pepper
1
sweet onion
32
ounces
pinto beans
2 cans
20
ounces
diced tomatoes with chiles
2 cans
1
cup
frozen corn
1
packet
taco seasoning
2
cups
chicken broth
Chips, cheese, cilantro, sour cream or Greek yogurt, fresh lime - for topping, as desired
Instructions
Add the chicken to a 5 quart pot over medium heat and brown, crumbling as it cooks.
While the chicken cooks, dice the onions and bell peppers.
When chicken is nearly cooked through, stir in the onions and peppers and continue cooking to soften, about 5 minutes.
Add in the tomatoes, pinto beans, corn, taco seasoning, and broth. Stir well.
Bring to a boil, reduce to a simmer, and cook for 20 minutes.
To serve, ladle soup into bowls and top with corn chips, grated cheese, cilantro, sour cream, and a squirt of fresh lime juice, as desired.
Video
Notes
This Chicken Taco Soup is ZERO Weight Watchers Points on their new Freestyle plan, using 99% lean ground chicken but that does not include toppings.
Nutrition
Calories:
406
kcal
|
Carbohydrates:
58
g
|
Protein:
29
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
65
mg
|
Sodium:
820
mg
|
Potassium:
1482
mg
|
Fiber:
17
g
|
Sugar:
7
g
|
Vitamin A:
1280
IU
|
Vitamin C:
48.1
mg
|
Calcium:
119
mg
|
Iron:
5.7
mg