This Chicken Taco Soup can be made two different ways; on the stovetop with some rotisserie chicken or in the slow cooker with some boneless chicken breasts. I've made it both ways. Either way, it is super delicious and packed FULL of flavor! This soup also freezes well. I portion out the leftovers and put it in the freezer for a quick meal later.
We served this Chicken Taco Soup with some cornbread for a super quick meal. I just used a package of Martha White Buttermilk Cornbread & Muffin Mix. I thew it in the oven when I made the stovetop version of the soup. Everything was ready in under 30 minutes!
Chicken Taco Soup
serves 6 to 8
- 2 boneless chicken breasts or 3 cups cooked, chopped chicken
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can rotel tomatoes, undrained
- 1 packet Ranch dressing mix
- 1 packet Taco seasoning
- 1 cup frozen corn or 1 can corn, drained
- 5 cups chicken broth
- sour cream
Place uncooked boneless chicken breasts in slow cooker. Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Cook on low for 8-9 hours. Serve with Fritos, cheese and a dollop of sour cream.
In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve with Fritos, cheese and a dollop of sour cream.