This Mediterranean 6-Can Taco Soup with Chicken has a hearty and flavorful texture. We prepare this taco soup with chicken, black beans, kidney beans, corn, diced tomatoes, tomato sauce, green chilies, chicken broth, extra-virgin olive oil, garlic, oregano, cumin, paprika, chili powder, and fresh lime juice. This taco soup has approximately 35 g of net carbs and 390 calories. We make this taco soup in only 35 minutes. This Mediterranean 6-Can Taco Soup with Chicken is ideal for healthy family meals, busy weeknights, cozy lunches, meal-prep days, casual gatherings, and comforting dinners. We refrigerate this taco soup for almost four days and freeze it for nearly three months, so you can easily prepare it beforehand. You can serve this taco soup with Greek Salad, Cucumber Tomato Salad, Whole-Grain Pita, Roasted Vegetables, or Chickpea Salad.
STATS:
- Course: Main Course, Soup
- No. of Calories: 390 kcal
- Diet: Mediterranean
- Prep time: 10 minutes
- Cuisine: Mediterranean, Tex-Mex
- Cook time: 25 minutes
- Portion size: 1½ cups
- Cooking mode: Stovetop
- Total servings: 6
- Difficulty level: Easy
- Total time: 35 minutes
TOOLS:
- Pot
- Knife
- Measuring spoons
- Can opener
- Cutting board
- Wooden spoon
- Ladle
INGREDIENTS:
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 2 cups chicken
- One can of tomatoes
- Black beans, one can
- One can kidney beans
- One can corn
- One can tomato sauce
- One can green chilies
- Half tsp. salt
- Two cups chicken broth
- One tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp black pepper
- 1 tbsp lime juice
- ¼ cup parsley
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CHICKEN:
- We use chicken to provide lean protein and a hearty texture to this soup. As a replacement, you can use chicken thighs, turkey, or rotisserie chicken.
KIDNEY BEANS:
- Kidney beans provide extra protein, fiber, and texture. As an alternative, you might use pinto beans or white beans.
CORN:
- Corn adds natural sweetness, color, and texture to the soup.
OLIVE OIL:
- Olive oil provides a rich Mediterranean flavor and healthy fats to the soup. You can also use avocado oil.
LIME JUICE:
- Lime juice adds brightness and a refreshing tangy flavor to the soup.
GREEK YOGURT:
- Greek yogurt adds a creamy and cooling finish to the soup.
INSTRUCTIONS:
- Warm the olive oil in a pan, include onion, and cook for almost four minutes.
- Include the black pepper, garlic, chili powder, cumin, oregano, and paprika, nd cook for almost one minute.
- Whisk in the broth, chicken, green chilies, tomatoes, black beans, tomato sauce, kidney beans, and corn.
- And gently boil them, slow the flame, and cook for almost fifteen minutes.
- Mix in lime juice and adjust the salt to taste.
- Add the cilantro or fresh parsley as a garnish and serve warm.
TIPS:
- We utilize leftover cooked chicken for quick preparation.
- Wash the canned beans and then include them.
- Include extra chili for additional heat.
- Lastly, include the lime juice for a fresh taste.
SERVING SUGGESTIONS:
MEDITERRANEAN SIDES:
- Greek Salad
- Cucumber Tomato Salad
- Roasted Vegetables
- Whole-Grain Pita
- Chickpea Salad
TOPPINGS:
- Diced Avocado
- Greek Yogurt
- Crumbled Feta
- Fresh Parsley
- Lime Wedges
GRAINS & BREAD:
- Quinoa
- Brown Rice
- Whole-Wheat Pita
- Bulgur
- Barley
STORAGE INFORMATION:
FRIDGE:
- Put this taco soup in a closed dish and stock it for approx. 2 to 4 days.
FREEZER:
- Store this taco soup for about 80 to 90 days.
FAQs:
May we utilize uncooked chicken?
- Yes, you can use raw chicken, cook it completely in the soup, make shreds, and put it back in a pot.
Could we prepare this taco soup dairy-free?
- Yes, you can skip the feta and Greek yogurt.
Will we prepare this taco soup vegetarian?
- Yes, you can utilize veggie broth with vegetables or beans and skip the chicken.
NUTRITIONAL INFORMATION:
Fiber: 11 g
Caloric Content: 390 kcal
Fats: 12 g
Sodium: 950 mg
Net carbs: 35 g
Sugar: 8 g
Proteins: 29 g
Portion Size: 1½ cups
Total carbs: 46 g