I’ve seen and prepared many versions of chicken taco soup, but once you taste this version you’ll have to agree with me that this one is right up there with the best. Maybe it’s the mix of enchilada sauce with the ready-cut Mexican tomatoes or the cumin, chili powder, garlic blend or the moist shredded chicken that absorbs all the rich flavors while it simmers stove-top. Whatever it is, I love it and so does my family.
Soups are fall and winter staples so get ready for a good dose of them on my blog in the next few months. They fill the kitchen with savory aromas and your belly with nutritional fortification as you battle winter colds and flu bugs. Hopefully you’ll stay bug-free this fall and winter. At least you’ll give your body a fighting chance with this scrumptious, super healthy soup.
- Chicken Taco Soup
- 1 Tbsp olive oil
- 1 medium onion, chopped (can use frozen chopped onions)
- 1/2 cup each diced red and green bell peppers (can use frozen sliced bell peppers)
- 2 cloves garlic, minced
- 4 cups reduced-sodium chicken broth
- 1 pound shredded, cooked chicken (about 3 medium chicken breasts)
- 1 (15 ounce) can ready-cut Mexican stewed tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can white beans, drained and rinsed
- 1 (10 ounce) can mild red enchilada sauce
- 1 (4 ounce) can chopped mild green chili peppers
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1/4 cup chopped cilantro
- Garnish: light sour cream, sweet chili sauce, shredded cheese, diced avocado, cilantro leaves
- Heat oil in large soup pot placed over medium high heat. Add onions, bell peppers and garlic. Cook and stir for 2-3 minutes or until vegetables are soft and translucent.
- Add chicken broth and remaining ingredients except for cilantro and garnishes. Stir to blend. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Add cilantro and cook for another 10 minutes.
- Add garnishes before serving.
If possible prepare this soup a day ahead to allow flavors time to blend. This soup freezes well.
This soup can be easily adapted for the slow cooker by omitting the olive oil and cutting the chicken broth in half (2 cups instead of 4 cups). Cook on LOW setting for 6 to 8 hours or on HIGH setting or 3 to 4 hours.