My version of taco soup is the easiest soup I make. It’s so easy that my teenage daughters can make it with little, if any, help. Most taco soup recipes call for corn, but I’m not a huge fan of corn in soup. I use beans instead. Wouldn’t you be more likely to see beans in tacos than corn anyway? I think so!
Easy Taco Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1lb chicken breast, cut into bite size pieces*
- 2 cans petite diced tomatoes
- 1 can white cannellini or great northern beans
- 1 can light red kidney beans
- 1 packet taco seasoning mix, low sodium variety**
- 3 cups chicken stock
- 1 bunch fresh cilantro, chopped, divided use
- Shredded colby jack cheese, if desired
*You can substitute ground chicken or turkey to make this recipe even easier!
**You can replace the taco seasoning mix with 3tbsp of chili powder if you prefer.
Directions
Over medium heat, add olive oil, onion and garlic to large pot. Cook until onion begins to turn clear. Add chicken and cook until no longer pink. Add tomatoes, beans, taco seasoning and chicken stock. Stir, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Turn off heat. Stir in half of the cilantro. Serve hot, topped with additional cilantro and shredded cheese, if desired.
Please note how you add the cilantro at the very end, after turning the heat off. The soup will be hot enough to cook the cilantro. You don’t want to overcook it because overcooked cilantro tastes like soap! Yuck!
This recipe makes 8 servings with 235 calories, 6g fat, 27g carbs, and 19g protein per serving. Cheese not included.
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