Taco Chili Soup

This Taco Chili Soup features 24 ounces of healthy shredded chicken

"When you're short on time, consider making Taco Chili Soup. This recipe is super easy because it's low on prep time. Chop a few fresh vegetables (onion, poblano, and jalapeño). If you have extra time consider adding a few more, like kale, carrots, celery, zucchini, and summer squash. Add broth, canned tomatoes, salsa verde, Hormel® Taco Meat™ (which is all natural and pre-cooked), beans, and a handful of fresh cilantro. Bring it to a boil and simmer five minutes and you have dinner ready in a flash." – Chef Angela Sellers

 

8
Servings
341
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • medium onion, chopped
  • poblano pepper, chopped
  • jalapeño pepper, seeded and chopped1
  • 15  Ounces  canned diced tomatoes with green chilies, undrained
  • 32  Ounces  container of low-sodium chicken broth
  • 24  Ounces  shredded chicken, such as two 12 ounce packages of Hormel Taco Meat’s shredded and seasoned chicken
  • 30  Ounces  canned pinto beans, rinsed and drained
  • 1  Cup  fresh cilantro leaves, chopped

Directions

In a large Dutch oven, heat oil over medium heat. Cook onion, poblano, and jalapeños for five minutes or until softened. Stir in diced tomatoes and chicken broth, chicken, and pinto beans. Reduce heat and simmer for 20 minutes. Stir in cilantro.

Nutritional Facts

Total Fat
15g
21%
Sugar
9g
10%
Saturated Fat
4g
17%
Cholesterol
86mg
29%
Carbohydrate, by difference
27g
21%
Protein
26g
57%
Vitamin A, RAE
170µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
60mg
6%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
31µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
171mg
24%
Selenium, Se
14µg
25%
Sodium, Na
697mg
46%
Water
312g
12%
Zinc, Zn
2mg
25%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.