Chicken · Tex-Mex · 25 min
Chicken Taco Soup with Bell Pepper, Cheese & Tortilla Chips
- 25 min
- 2–6 servings
- 629 kcal / serving
A hearty Tex-Mex soup with shredded chicken, bell peppers, and tomatoes, finished with cheese and crunchy tortilla chips. It comes together quickly for a weeknight meal with a satisfying mix of texture and warmth.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 stickcelery
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1red bell pepper
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ cupshredded cheese, Mexican blend
- 22 ½ mltaco seasoning
- 2 oztortilla chips
- ½ mediumyellow onion
- red bell peppers
- yellow onions
From the pantry: extra virgin olive oil, garlic powder, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 stickcelery
- 1red bell pepper
- ½ mediumyellow onion
- red bell peppers
- yellow onions
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ cupshredded cheese, Mexican blend
Bakery & bread
- 2 oztortilla chips
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
Spices & baking
- 22 ½ mltaco seasoning
6 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| red bell pepper | 1 | 2 | 3 |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| taco seasoning | 22 ½ ml | 45 ml | 67 ½ ml |
| tortilla chips | 2 oz | 4 oz | 6 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash, dry, trim, and dice celery; place it in a medium bowl.
- Wash, dry, trim, and seed bell pepper; small dice and add to the bowl with the celery.
- Preheat a medium saucepan over medium heat.
- Peel, halve, and dice the yellow onion; add to the bowl with the vegetables.
- When the pan is hot, swirl in a little extra virgin olive oil and cook the veggies, stirring occasionally, until they start to soften, about 4–5 minutes.
- Remove the meat from the rotisserie chicken skin and bones and shred it into bite-sized pieces.
- To the pan, add the shredded chicken, 16 fl oz broth, 1 can diced tomatoes, and 22 ½ ml taco seasoning; stir to combine.
- Bring to a boil over high heat, then reduce to a simmer and cook until the flavors come together, about 5 minutes. Remove from heat.
- Ladle the soup into bowls and sprinkle with shredded cheese; top with tortilla chips just before serving.
- Season to taste with a pinch of salt or garlic powder if desired and serve.
Two tips
- Prep the celery, bell pepper, and onion ahead of time and refrigerate in the bowl to speed assembly.
- If you like a little extra depth, finish the soup with a light sprinkle of garlic powder before serving.
Nutrition per serving
- Calories
- 629 kcal
- Protein
- 52 g
- Carbs
- 41 g
- Fat
- 30 g
- Fiber
- 8 g
- Sodium
- 1326 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.