Chicken Taco Soup

Our sweet friend Pam (kitkat176) from Connect allowed us to share her delicious creation of Chicken Taco Soup which she created with left over rotisserie chicken. When I saw this recipe, I though about how it mirrors something I would create in my own kitchen, healthy, hearty, tasty and easy on the pocket book. Thank you Pam for being gracious enough to allow us to share your recipe on David’s Way, we deeply appreciate this my friend.

  • 1 medium onion, chopped
  • 1 tsp olive oil
  • 6 to 8 oz left over chicken (no skin) chopped
  • 1/2 box low sodium chicken broth
  • 1 can Rotel tomatoes and chilies
  • 1/2 package taco seasoning
  • 1 can rinsed hominy (or corn if desired)
  • 1 can rinsed black beans
  • 1/2 8 oz can of V8 or tomato juice

Combine all ingredients and simmer on low heat for 15 to 20 minutes, stirring often.

Garnish with green onions

This soup, divided into 6 servings is 196 calories, 22.1g carbs, 6.5g fat, 12g protein

5 Comments Add yours

  1. Leah Jordan says:

    Going to try this – this week. Thanks ♡♡♡

    1. davidyochim says:

      Hi Leah, this recipe just sounds as healthy as it is delicious. Please let us know how you enjoy it and props to Pam for letting us share it with the world.

  2. Brenda Sue says:

    I love this recipe, I’m trying it soon! Thank you, Pam! ♥️

  3. Joanna Geno says:

    I love soup. This recipe is right up my alley. I make a pot of soup usually every Sunday. Thanks David.👍

    1. davidyochim says:

      You are most welcome, I hope you enjoy this one.

Comments and questions are most welcome!

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