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Take a flavor trip south of the border with this zesty chicken taco soup that’s as colorful as it is delicious thanks to Hidden Valley® Ranch Seasoning. And with only two simple steps to the recipe, it’ll be gone even faster than it takes to prepare it. Grab some chips, and you’ve got it made.
olive oil
2 tablespoons
black beans, drained and rinsed
1 can (15 ounces)
Mexican-style stewed tomatoes, with juice
1 can (14.5 ounces)
corn (fresh, frozen or canned)
1 cup
1 tablespoon
chicken broth
2 cups
shredded cooked chicken
1½ cups
optional garnishes: shredded cheese, chopped red onions or scallions, sour cream, shredded cabbage, diced avocado, tortilla chips
For safe meat preparation, reference the USDA website.
In a medium pot set over medium heat, heat the olive oil. Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.
Bring to a simmer. Stir in chicken and continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.
