Taco Soup on Сhicken Broth

Recipe from Kate Logan
Taco Soup on Сhicken Broth
Cooking time: 25 min
Servings 6
A simplified alternative to the famous Mexican soup.The original thick soup with beans, corn and beef stuffing will be liked by lovers of spicy, unusual and traditional Mexican dishes. A Mexican soup that has a spicy and rich taste, a pleasant aroma and looks very appetising. It's also prepared very simply and relatively quickly.


  • Boiled chicken breast
    2,3 lbs.
  • Canned beans
    3 cans
  • Canned corn
    3 cans
  • Carrot
    6 pcs.
  • Bulb onion
    6 pcs.
  • Ground red pepper
    6 teaspoons
  • Salt, spices
    to taste
  • Dill
    to serve

Nutrition facts per serving

  • Calories

    197 kcal

  • Protein

    34.5 g

  • Fat

    41.8 g

  • Carbohydrates

    24.7 g


  • Pour the water in a pot, add the chicken fillet and place the pot on the stove. Make the chicken broth. Then, remove the meat and the bones. Finally, chop the meat. 

  • Wash, peel and finely chop the onion. Heat the olive oil in a deep saucepan and saute the onion until golden-brown.

  • Drain the liquid from the beans can. Add them to the saucepan, pepper them and continue to fry for another 5 minutes.
    Pour the broth into the saucepan. Salt to taste and cook for another 7 minutes.

  • Add the corn. Keep heating for another 5-10 minutes. Cover the soup with a lid and remove it from the stove.

  • Let the soup cool down a bit. Serve it with nicely chopped dill and corn chips (nachos).


  • You can replace some vegetables with seasonal ones or those that you like better.

  • Be careful to not overcook the vegetables and the beans, otherwise you will end up with porridge instead of soup.

Bon Appetit!

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