Leftover Chicken Taco Soup
Leftover Chicken Taco Soup is an easy way to spice up leftover chicken and create an entirely new meal! This easy chicken taco soup recipe is just so satisfying & flavorful, with a bit of underlying heat.
Servings 6 people
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ of a sweet bell pepper finely chopped (I used yellow)
- ½ of a medium yellow onion (or one small one) chopped
- 2 teaspoon minced garlic about four cloves
- 1 chipotle pepper from a can of chipotles in adobo chopped
- 2 cups 16 oz chicken broth
- 1 cup water
- 1.5 cups chopped cooked chicken
- 1 can black beans rinsed & drained
- 1 can corn drained
- 10 oz can diced tomatoes with green chiles
- 8 oz can tomato sauce
- 2 teaspoon sauce from a can of chipotles in adobo
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon cumin
- Sea salt to taste
Instructions
- Chop the onion, bell pepper, and chicken.
- Heat olive oil in a soup pot or Dutch oven over medium heat until shimmering. Saute bell pepper and onion for about seven minutes until softened, stirring occasionally.
- While the onion and pepper are cooking, chop the garlic and chipotle pepper. Rinse and drain the beans, and drain the corn.
- After sauteing the onion and pepper, stir in the garlic and chipotle and saute briefly over medium heat.
- Stir in all of the other ingredients. Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow the flavors to blend, stirring occasionally.
- Serve with your favorite toppings; I highly recommend shredded cheddar and chopped green onion.