Ground Chicken Taco Chili Soup

I love an easy recipe for dinner that doubles as meal prep for lunches for the week. Enter this Ground Chicken Taco Chili. This recipe is made on the stove top and takes only about 30 minutes.

This recipe is modified from Skinnytaste Turkey Taco Chili Soup.

To make Ground Chicken Taco Chili, you will need…

• 1 teaspoon olive oil

• 1 pound ground chicken (or sub ground turkey)

• 1 white onion, diced

• 1 pepper (Red, orange, yellow, or green), chopped

• 1 can corn, drained and rinsed

• 1 can red kidney beans, drained and rinsed

• 1 can Rotel tomatoes with green chilis

• 8 ounce can tomato sauce

• 1 can fat free refried beans

• 3 cups chicken broth

• 1.5 tablespoons cumin

• 1.5 tablespoons chili powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Heat olive oil in Dutch oven and add ground chicken. Once ground chicken is browned, add onion, pepper, kidney beans, corn, Rotel tomatoes, tomato sauce, refried beans, chicken broth. Finish with adding cumin, chili powder, garlic powder, onion powder, dried oregano, paprika, kosher salt, and pepper. Mix well and let soup simmer for 20 minutes. Serve immediately with desired toppings such as shredded cheese, tortilla chip crumbles, avocado, etc.

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Ground Chicken Taco Chili Soup

Prep Time- 5 minutes

Cook Time- 25 minutes

Total Time- 30 minutes

• 1 teaspoon olive oil
• 1 pound ground chicken (or sub ground turkey)
• 1 white onion, diced
• 1 pepper (Red, orange, yellow, or green), chopped
• 1 can corn, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 can Rotel tomatoes with green chilis
• 8 ounce can tomato sauce
• 1 can fat free refried beans
• 3 cups chicken broth
• 1.5 tablespoons cumin
• 1.5 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Heat olive oil in Dutch oven and add ground chicken.
2. Once ground chicken is browned, add onion, pepper, kidney beans, corn, Rotel tomatoes, tomato sauce, refried beans, chicken broth.
3. Mix chicken broth with tomato paste and add to pan, simmer for 5-10 more minutes or until sauce begins to thicken.
4. Finish with adding cumin, chili powder, garlic powder, onion powder, dried oregano, paprika, kosher salt, and pepper. Mix well and let soup simmer for 20 minutes. Serve immediately with desired toppings such as shredded cheese, tortilla chip crumbles, avocado, etc.