Chicken Taco Soup
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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 4
Author: Hidden Valley
- 2 tablespoons olive oil olive oil
- 1 can (15 ounces) black beans black beans, drained and rinsed
- 1 can (14.5 ounces) tomatoes Mexican-style stewed tomatoes, with juice
- 1 cup corn corn (fresh, frozen or canned)
- 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
- 2 cups chicken broth chicken broth
- 1½ cups shredded cooked chicken shredded cooked chicken
- red onions 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.