Chicken Taco Soup

  • Difficulty: Medium
  • 35 minutes
  • 2 servings

It took us about 35 minutes to prepare this chicken soup. You can do it, too, just as easily. Just have all the ingredients ready by your side in advance. Flavor it with taco seasoning, parsley, and tarragon and be generous with the tomatoes and sweet corn. It has a certain Mexican touch to it, especially if you serve it with nachos. Add some lime if you want. It’s up to you.

Ingredients Needed for Chicken Taco Soup

1 tablespoon olive oil
1 small onion, diced
1 medium red bell pepper, diced
1 cup sweet corn
10 ounces of cooked chicken breast, pulled
3 cups of water
3 tablespoons of tomato paste
1 cup canned tomatoes
1 teaspoon taco seasoning
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

How to Cook Chicken Taco Soup

  1. Heat the olive oil in a pot over low heat. Add the onion and red bell pepper. Cook and stir until tender.
  2. Add the sweet corn and stir it in. Add the cooked chicken and do the same.
  3. Add the water, tomato paste, canned tomatoes, and taco seasoning. Cook and stir until it starts to bubble.
  4. Add the parsley and tarragon and stir in. Cover with the lid and simmer for 20 minutes.


  1. Reads easy and delicious. I would add a dollop of sour cream when serving. Big slice of sourdough bread on the side, too. I’m going to try it

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