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Chicken Taco Soup

Chicken Taco Soup

Chicken Taco Soup

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Chicken Taco Soup



  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 jalapenos, minced (optional)
  • 4 cloves garlic, grated
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can green chiles
  • 2 Tbsp taco seasoning
  • Smoked salt and black pepper, to taste
  • 4 cups beef broth
  • ½ lb grilled chicken breast (about 2 filets), shredded
  • 1 cup grilled corn, cut from the cob
  • Juice of 1 large lime
  • Corn chips, cotija cheese, sour cream, diced avocado, and chopped cilantro, for serving



  1. In a large, heavy bottomed pot, heat olive oil over medium heat. Saute onion until it starts to soften and become translucent. Add bell pepper, jalapenos, and garlic. Cook and stir for an additional minute. 
  2. Add a splash of broth or water to deglaze the pan, scraping up any browned bits. Stir in tomatoes, beans, green chiles, taco seasoning, salt and pepper, and broth. Bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Add chicken, corn, and lime juice. Cook for another 10 minutes, or until the veggies are tender. Taste and adjust seasonings if desired.



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