Easy Chicken Taco Soup
Try our delicious Easy Chicken Taco Soup recipe that's made with cooked shredded chicken, beans, corn, and perfectly seasoned with chicken taco seasoning.
Equipment
- My Favorite Large Pot
- Wooden Spoon Set
- Citrus Juicer
Ingredients
- 3 cups cooked shredded chicken
- 2.5 cups chicken broth
- 2 cans (10 oz) Rotel or one 14.5 oz can petite diced tomatoes
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) pinto beans drained & rinsed
- 1 bag (12 oz) frozen corn
- 2 teaspoons minced garlic
- 2 packets (1 oz each) chicken taco seasoning
- 1-2 limes juiced
Instructions
- Into a large pot (with a lid) add the chicken, chicken broth, rotel, black beans, pinto beans, frozen corn, garlic, and chicken taco seasoning packets. Stir well to combine.
- Heat over medium-high heat until it comes to a boil, stirring frequently.
- Once boiling, reduce the heat to medium-low, and cover the pot with a lid. Allow the soup to simmer for at least 20-25 minutes while lifting the lid to stir occasionally.
- Remove from the heat and stir in the fresh lime juice. Serve hot with all your favorite taco toppings.
Notes
Use any type of garlic you want just as long as it's equal to 2 teaspoons. You can use rotisserie chicken, leftover chicken, canned chicken, or store-bought shredded chicken. For a spicier version, use the 2 cans of Rotel, and for milder, use 1 can of petite diced tomatoes instead.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 38gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 54mgSodium: 445mgPotassium: 755mgFiber: 13gSugar: 1gVitamin A: 72IUVitamin C: 4mgCalcium: 70mgIron: 4mg
Tried this recipe?Let us know how it was!