This meal started out as a freezer make ahead meal. It was originally called Vegetable Soup with Meatballs.

Except that we detested the meatballs (not anyone’s fault, I begged our shopper to buy the cheapest EVERYTHING possible). So I took them out, threw in some chicken, put some plain greek yogurt and chips on top…


Voila! Taco soup with a twist. If the word twist can also mean more vegetables. It turned out deliciously.


Chicken Vegetable Taco Soup

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  • 14 oz mexican style stewed tomatoes
  • 15 oz tomato sauce
  • 15 oz chicken or veggie broth
  • 1 c carrots, chopped
  • 1/2 onion, sliced
  • 1 c celery, chopped
  • 1 c zucchini, chopped
  • 1 1/2 T dried parsley flakes
  • 1/2 t dried oregano
  • 2 chicken breasts, diced
  • salt and pepper
  • plain greek yogurt and chips (for topping)

Add all the ingredients in a crock pot and simmer on low for 6-8 hours.


Even the Punkster got some (Thanks, A) and loved it. But Punky also ate the meatballs that we threw out of the first batch of soup – so that’s not really saying much.

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