Chicken Taco Soup
- Prep: 5 min
- Cook: 20 min
- Total: 25 min
- Servings: 4
Take a flavor trip south of the border with this zesty chicken taco soup that’s as colorful as it is delicious. And with only two simple steps to the recipe, it’ll be gone even faster than it takes to prepare it.
2 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) Mexican-style stewed tomatoes, with juice
1 cup corn (fresh, frozen or canned)
2 cups chicken broth
1½ cups shredded cooked chicken
optional garnishes: shredded cheese, chopped red onions or scallions, sour cream, shredded cabbage, diced avocado, tortilla chips
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.
For safe meat preparation, reference the USDA website.
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