Chicken Taco Soup


It has been cold and damp here for the past few weeks. It is definitely time for a nice warm bowl of soup. With the New Year and resolutions and all of that, we are trying to lower the calories a bit as well. This soup hits the mark. Warm and slightly fiery, perfect for a winter day.

Chicken Taco Soup

Tony Pauley
A nice low calorie but hearty Mexican inspired soup. A bit like chili but thinner and with rice mixed in. Lovely on a cold winter day.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6
Calories 390 kcal


  • 1 Large Pot
  • 1 Knife
  • 1 Wooden Spoon


  • 450 g chicken thighs boneless skinless, cubed
  • 1 tbsp olive oil
  • 240 g black beans canned, drained and rinsed
  • 240 g kidney beans canned, drained and rinsed
  • 340 g sweet corn
  • 150 g onion diced
  • 150 g red bell pepper diced
  • 680 g passata or tomato sauce
  • 1200 ml water
  • 1 tbsp paprika smoked
  • 3 tbsp cumin ground
  • ¼ tsp cayenne pepper
  • 2 tsp sea salt
  • 250 g rice


  • Heat the olive oil over medium heat
  • Brown the chicken in the oil, stirring occasionally, for about 10 minutes
  • Add onions and peppers and sauté until soft, about 5 minutes. Stir frequently to remove any stuck chicken from the bottom of the pan. You may need to add a little water to loosen the chicken.
  • Add remaining ingredients and bring to a simmer.
  • Simmer over low heat for at least 15 minutes or up to an hour. Stir occasionally to prevent scorching
  • Taste and adjust seasonings if needed.
  • Add rice and simmer for 30 minutes, stirring very frequently to prevent scorching.
  • Remove from heat and serve.


Calories: 390kcal
Keyword soup, taco, winter
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