Chicken Taco Soup
- Prep time5 min
- Cook time20 min
- Servings4
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.
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- Notes
- 100% would recommend
Ingredients(8)
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.
Steps(2)
- 1
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.
- 2
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.
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