Ingredients for Chicken Taco Soup
- Chicken Breasts
- Diced Tomatoes With Green Chilies
- 1 (28 ounce) can diced tomatoes (undrained)
- Diced Green Chilies
- Kidney Beans
- 1 (15 ounce) can black beans (rinsed and drained)
- Whole Kernel Corn
- Taco Seasoning Mix
- Ranch Dressing Mix
- Sour Cream
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How to Make Chicken Taco Soup
- Shred 2 cups of cooked chicken (from a can or rotisserie chicken).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 cups of corn kernels and cook until lightly browned and slightly charred, about 5-7 minutes. Set aside.
- In a large pot or Dutch oven, combine the following ingredients: 1 (28 ounce) can of diced tomatoes (undrained), 1 (15 ounce) can of black beans (rinsed and drained), 1 (15 ounce) can of corn (drained, or use the pan-roasted corn), 1 (10 ounce) can of diced tomatoes and green chilies (Rotel, undrained), 1 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste.
- Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. (Alternatively, for crockpot method: Combine all ingredients in a slow cooker, and cook on low for 4 hours or high for 2 hours.)
- Stir in the shredded chicken and the pan-roasted corn. Heat through.
- Garnish with fresh cilantro, a squeeze of lime juice, and your favorite toppings such as shredded cheese, sour cream, or avocado before serving. Serve immediately with Tostitos scoops for dipping.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
48g
Fat
14g
Carbs
24g
