Description
This hearty Chicken Taco Soup combines tender chicken, beans, corn, and bold taco seasoning for a flavorful and comforting meal. Perfect for a quick weeknight dinner, it’s easy to prepare with pantry staples and delivers a satisfying blend of southwestern spices in a cozy soup form.
Ingredients
Scale
Proteins
- 2 boneless chicken breasts (or 3 cups cooked chopped chicken)
Beans & Vegetables
- 1 (15-oz) can pinto beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (10-oz) can rotel tomatoes, undrained
- 1 cup frozen corn
Seasonings
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) package taco seasoning
Liquids
- 5 cups chicken broth
Instructions
- Cook the Chicken: In a large pot, place the boneless chicken breasts and add the chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15-20 minutes. Remove the chicken and shred it using two forks.
- Combine Ingredients: Return shredded chicken to the pot. Add pinto beans, black beans, rotel tomatoes (with juice), frozen corn, ranch dressing mix, and taco seasoning. Stir well to combine all ingredients.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 10-15 minutes to allow flavors to meld together and the soup to thicken slightly.
- Serve: Taste and adjust seasoning if needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Notes
- For a quicker option, use pre-cooked or rotisserie chicken.
- You can substitute the rotel tomatoes with diced tomatoes and add a bit of chopped green chili for similar flavor.
- To make the soup spicier, add chopped jalapeños or hot sauce.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 2 months.
