Shortcut Chicken Taco Soup Recipe Is High-Fiber & High-Protein (8 Ingredients, 20 Minutes) High Fiber Recipes High Protein Recipes Soups Chicken Recipes Dinner Lunch Shortcut Recipes Tex-Mex Recipes

I love a good taco soup! And there are plenty of good taco soup recipes that require all those things that really make for good homemade soup. My husband and I were recovering from an illness, so I just wanted open-can-ease that still delivers homemade flavors. Yes, this 20-minute chicken taco soup recipe is cantastic! Plus the shortcut recipe is high in fiber and high in protein!

This easy Mexican-inspired chicken soup filled the bill nicely – with leftovers! To make this taco soup you will need cans of cream of potato soup, canned chicken, a can of pinto beans, a can of black beans, a can of corn, a can of diced tomatoes, a can of chopped green chiles and a package of taco seasoning. You can vary the ingredients based on your preferences.

Did I mention that this soup is full of healthy protein and fiber? Check out the health benefits of fiber and the health benefits of protein.

Serve this quick and simple chicken taco soup for lunch or dinner with tortilla chips.

Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 11 ounces (2 cans) condensed cream of potato soup
• 12.5 ounces (1 can) cooked chicken (or substitute your own cooked chicken or rotisserie chicken)
• 14 ounces (1 can) pinto beans
• 14 ounces (1 can) black beans
• 14 ounces (1 can) corn
• 14 ounces (1 can) diced tomatoes with onions, celery and green peppers
• 4.5 ounces (1 can) chopped green chiles (hot or mild)
• 1 ounce (1 packet) taco seasoning

Optional Toppings

• queso cheese sauce
• sour cream
• fresh or pickled jalapenos
• crushed red pepper flakes
• avocado
• tortilla chips

Here’s how to make it:

1. Combine all ingredients except queso cheese sauce in a big soup pot. (If you have leftover chicken meat, you can use that instead of canned chicken.)
2. Cook on low heat until warmed through, about 10 minutes. (Simmer a bit longer if you have the time.) Serve. Store the soup in an airtight container in the fridge for up to four days.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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