Chicken Taco Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 2.0 g
  • Cholesterol: 19.7 mg
  • Sodium: 243.9 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 19.4 g
  • Protein: 19.6 g

View full nutritional breakdown of Chicken Taco Soup calories by ingredient


This started out as one of Chef Megs recipes that I altered to our ingredients and tastes. This started out as one of Chef Megs recipes that I altered to our ingredients and tastes.
Number of Servings: 10


    1 bag dry black beans
    1 Tbsp olive oil
    3 cloves garlic, minced
    1 cup chopped carrot
    1 cup sliced celery
    1 pound skinless boneless chicken breast
    1 tsp cayenne
    1 tsp cumin
    1 tsp onion powder
    1 packet taco seasoning
    1 can rotel
    1 cup frozen corn


Sort, rinse and soak the beans overnight (or use the quick soak method on the bag). Rinse the beans and add 6 cups water, bring to a boil and simmer for 1 1/2 to 2 hours or until tender.

When the beans are nearly finished, cut the chicken into small bite size pieces and season with the cayenne, cumin and onion powder. Saute the seasoned chicken, garlic, carrots and celery in the olive oil until the vegetables are tender and the chicken is no longer pink.

When the beans are tender, you can rinse the beans and add a couple of cups of clean water at this point, I just used the cooking water - depends whether you want the dark color to the soup or not.

Add the taco seasoning, the chicken/veggies, and the rotel to the beans, bring to a boil and reduce the heat. Simmer for at least 30 minutes or up to an hour. Add the corn and cook until the corn is heated through.

Enjoy with a tablespoon or two of shredded cheddar, a dollop of sour cream, and a couple of baked tortilla chips (garnish's not included in the nutritional info)

Makes 10 servings about 1 1/2 cups each.

Number of Servings: 10

Recipe submitted by SparkPeople user CKBYMOMMY.