Chicken Taco Soup

Name: Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (3 quarts)
Cuisine: North America, Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 2 cups water; 4 cups chicken broth; 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes; 1 can (4 ounces) chopped green chiles; 1 envelope taco seasoning; 1 tablespoon ground cumin; 2 cups cubed cooked chicken breast; 1 cup fresh cilantro leaves, roughly chopped; Optional: Hot pepper sauce and lime wedges

Total Time Prep: 15 min. Cook: 30 min.

Yield 8 servings (3 quarts)

Test Kitchen Approved

Chicken taco soup is the perfect weeknight dinner. It couldn't be easier to make—plus, it's packed with flavor!

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 cups water
4 cups chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (4 ounces) chopped green chiles
1 envelope taco seasoning
1 tablespoon ground cumin
2 cups cubed cooked chicken breast
1 cup fresh cilantro leaves, roughly chopped
Optional: Hot pepper sauce and lime wedges

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in water, broth, beans, tomatoes, chiles, taco seasoning and cumin. Bring to a boil; reduce heat.
Simmer, uncovered, 20 minutes. Stir in chicken and cilantro; heat through. Garnish with hot sauce, lime wedges and additional cilantro, if desired.

Nutrition Facts

1-1/2 cups: 213 calories, 5g fat (1g saturated fat), 27mg cholesterol, 1065mg sodium, 25g carbohydrate (4g sugars, 5g fiber), 16g protein.