Taco Chili Soup

Taco Chili Soup
4 from 1 ratings
Fill 202 Print
"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 
Servings
8
servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeño pepper, seeded and chopped1
  • 15 ounce canned diced tomatoes with green chilies, undrained
  • 32 ounce container of low-sodium chicken broth
  • 24 ounce shredded chicken, such as two 12 ounce packages of hormel taco meat’s shredded and seasoned chicken
  • 30 ounce canned pinto beans, rinsed and drained
  • 1 cup fresh cilantro leaves, chopped
Directions
  1. 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.
Recommended