Taco Soup

Course: Starter - Dish: Meat - Serves: 4

Do you have turkey and other food hanging around from Christmas? This taco soup is perfect for using up left overs and makes a change from traditional festive meals.

Taco Soup


  1. Heat the oil in a medium saucepan. Gently fry the onion until softened. Add the garlic and paprika and cook for a further 1 – 2 minutes.
  2. Stir in the tomato puree, then add chopped tomatoes, chicken stock and bring to the boil. Once boiling, reduce the heat. Cover and simmer for 8 - 10 minutes.
  3. Add the chicken and continue to cook until heated through. Spoon into serving bowls. Top with the sour cream, avocado, cheddar, tortilla chips and coriander leaves.
  4. Cook’s tip: Simple using canned chicken or great for using up leftover chicken from your roast dinner.

Nutritional information per serving:

Nutrient Per serving
Energy 417kcals
Fat 26.1g
    of which saturates 8.4g
Carbohydrate 13.0g
of which sugars 6.6g
Fibre 4.7g
Protein 30.3g
Salt 1.3g

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