Chicken Taco Soup

by Kevin
(Oklahoma)

photo by Tiffany@quick-and-easy-dinner.com

photo by Tiffany@quick-and-easy-dinner.com

Chicken Taco Soup Ingredients:

  • 2 large cans chicken (drained)

  • 1 can black beans (drained and washed)

  • 1 can kidney beans (drained and washed)

  • 1 can corn (drained)

  • 1 package of Taco Seasoning

  • 20 oz. chicken broth

  • 2 cans Rotel (I used Cilantro Lime flavor but any kind will do)

  • 1-2 cups of water (depending on how juicy you want it)

  • 1 package of Liptons Spanish Rice


Optional Add Ons
  • Sour Cream

  • Shredded cheddar cheese or Mexican Cheese blend

  • Corn chips


Begin cooking the Liptons Spanish Rice according to the packaging directions.

In the meantime, in a LARGE pot, combine: chicken, both beans, corn, taco seasoning, broth, water, and Rotel. Start to heat up. When the rice finishes, add it to the pot and bring to a boil. Simmer for 10-15 minutes stirring occasionally.

When you are finished, garnish your bowl with the shredded cheese of your choice and a dollop of sour cream. Submerge the chips in the soup while you are waiting for the cheese to melt and allow them to get soggy. They act like a noodle for the soup! Enjoy!

Makes a ton of soup. Could easily feed a family of 5 and it is super quick and cheap to make!

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