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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - boneless, skinless chicken breast
  • 1 - onion, diced
  • 2 cloves - garlic , minced
  • 14 1/2 ounces - can pinto beans, drained
  • 14 1/2 ounces - can black beans, drained
  • 14 1/2 ounces - can corn, drained
  • 14 1/2 ounces - can diced tomatoes with green chiles, not drained
  • 2 cups - fat free chicken broth
  • 1/3 cups - taco seasoning
  • Directions:

    Slow Cooker Option: Add everything to the slow cooker. Cook on low for 4 hours (up to 8 is fine). Remove the chicken and shred or shop.
    Stovetop: Add a touch of olive oil to a large soup pot. Cook the onions for 6-8 mins until tender. Add the garlic and cook for 1 min until fragrant. Add the remaining ingredients and bring to a simmer. Cover and cook for 30 mins. To keep the chicken as tender as possible. I like to remove it after 12-15 mins when it is cooked through. Then I shred or chop it and add it back to the soup before serving.

    Category:  Soups

    Cuisine:  American


    Serving Size: 1.5 cups, calories 306, fat 3g, sodium 1573 mg, carbs 44 g, fiber 7 g, sugar 4g, protein 28 g. WW 0 points

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    Posted On:

    August 18, 2020

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