Chicken Taco Soup

I love taco soup.
I normally make taco soup with ground beef but with the pandemic going on I’m using what I have on hand.

I defrosted a whole chicken that was in my deep freezer. I roasted then deboned it. You can also use a rotisserie chicken from the store.
The soup was fantastic. I made a few minor adjustments from my classic taco soup and it worked.
You can top it with sour cream, cheese, tortilla chips, green onions, cilantro, the options are endless.

Chicken Taco Soup

1 whole chicken, cooked and deboned (or 1 rotisserie chicken from the store)

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 pack Ranch seasoning mix

1 pack taco seasoning mix

1 can Rotel

2 cans chicken broth (I used 1 chicken, 1 beef because that’s what I had on hand)

1 can corn, drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

In a large pot, sauté onion, bell pepper, and garlic in a little olive oil until tender. Add shredded chicken and seasoning packs. Stir to combine. Add the rest of the ingredients and cook on a low simmer for 30-45 minutes, stirring occasionally. Serve with tortilla chips, sour cream, cheese, avocado, or green onions. Freezes well!

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