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Chicken Taco Soup Recipe

Chicken Taco Soup Recipe
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A hearty and flavorful Chicken Taco Soup recipe perfect for a quick and easy meal. This soup is packed with chicken, beans, corn, and tomatoes, seasoned with taco and ranch mixes for a delicious taste.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 (1 ounce) packet taco seasoning mix
  • 1 (1 ounce) packet ranch seasoning mix (dry)
  • Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, avocado, fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Return chicken to the pot. Add black beans, pinto beans, corn, Rotel, diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
  4. Sprinkle in both taco seasoning and ranch seasoning mixes. Stir well.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes, or longer if desired, to allow flavors to meld. If cooking longer, ensure chicken is fully submerged.
  6. Carefully remove chicken breasts from the pot. Shred the chicken using two forks, then return the shredded chicken to the soup.
  7. Stir the shredded chicken into the soup. Taste and adjust seasonings if needed.
  8. Serve hot, garnished with your favorite taco soup toppings.

Notes

  • For a spicier soup, use a Rotel variety with hotter chilies or add a pinch of cayenne pepper.
  • If you prefer a thicker soup, you can mash some of the beans against the side of the pot before serving, or add a cornstarch slurry.
  • This soup freezes well. Allow it to cool completely before transferring to airtight containers for freezing.

Nutrition

Find it online: https://www.masterthecook.com/chicken-taco-soup-recipe/