Chicken Taco Soup
This easy Chicken Taco Soup combines shredded chicken, black beans, pinto beans, corn, tomatoes with green chilies, and taco seasoning in a flavorful broth. Finish it with fresh lime juice and your favorite taco toppings for an easy 30-minute dinner.
Servings: 6 servings
Equipment
- dutch oven or stock pot
Ingredients
- 3 cups cooked chicken shredded
- 2½ cups chicken broth
- 2 cans Rotel Mild Diced Tomatoes and Green Chilies (10 ounces each), undrained
- 1 can black beans (15.25 ounces), drained
- 1 can pinto beans (15.25 ounces), drained
- 1 bag frozen corn (12 ounces)
- 2 teaspoons minced garlic
- 2 packets chicken taco seasoning (1 ounce each)
- 2 limes juiced
Optional toppings:
- shredded cheddar cheese, chopped green onions, chopped cilantro, sour cream, chopped avocado, lime wedges
Instructions
- Place the shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, minced garlic, and chicken taco seasoning in a large saucepan or stockpot. Stir until well combined.3 cups cooked chicken, 2½ cups chicken broth, 2 cans Rotel Mild Diced Tomatoes and Green Chilies, 1 can black beans, 1 can pinto beans, 1 bag frozen corn, 2 teaspoons minced garlic, 2 packets chicken taco seasoning
- Heat over medium-high heat until the soup comes to a boil, stirring frequently.
- Reduce the heat to medium-low and cover.
- Simmer for 20-25 minutes, stirring occasionally, until heated through.
- Remove the soup from the heat. Add the juice from the two limes and stir well.2 limes
- Serve hot with your choice of optional toppings.shredded cheddar cheese, chopped green onions, chopped cilantro, sour cream, chopped avocado, lime wedges
Notes
🥡 Storage
- Store leftover Chicken Taco Soup in an airtight container in the refrigerator for up to 4 days.
- Keep fresh toppings in separate containers.
♨️ Reheating
- Reheat the soup in a saucepan on the stovetop until hot, stirring occasionally.
- Individual servings can also be reheated in the microwave.
- Add your toppings after reheating.
❄️ Freezing
- Freeze the cooled soup in an airtight freezer-safe container or freezer bag for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Freeze the soup without the toppings.
💡 Tips for Best Results
- Use cooked shredded chicken to keep the preparation quick.
- Don't drain the Rotel since its liquid adds flavor to the broth.
- Stir the soup frequently as it comes to a boil, and wait until the end to add the lime juice.
🍳 Alternate Cooking Methods
Slow cooker: Combine the chicken, broth, Rotel, beans, corn, garlic, and chicken taco seasoning in the slow cooker. Cook on LOW for 6-8 hours. Stir in the lime juice before serving.♻️ Leftovers
- Turn leftover soup into a slightly different meal by changing the toppings. Try the cheese-and-sour-cream one day, then the avocado, cilantro, green onions, and extra lime the next.
📝 Notes
- Choose mild, original, or hot Rotel to control the spice level.
- For additional heat, add hot sauce, crushed red pepper, jalapeño, or habanero.
- For a milder soup, use mild Rotel and reduce the taco seasoning if desired.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 457mg | Potassium: 611mg | Fiber: 6g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg
