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
327
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 1 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
18g
26%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
78mg
26%
Carbohydrate, by difference
22g
17%
Protein
19g
41%
Vitamin A, RAE
346µg
49%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
78µg
87%
Calcium, Ca
44mg
4%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Folate, total
46µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
181mg
26%
Selenium, Se
11µg
20%
Sodium, Na
691mg
46%
Water
318g
12%
Zinc, Zn
1mg
13%

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.