Chicken Taco Soup Recipe

Chicken taco soup is one of the easiest and tastiest soup you can make.  It may not look like much, but somehow magic happens when the ingredients come together.

Serves 8
Prep Time: 5 min
Cook Time: 30 min

  • 1 large can chicken, drained
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can corn, not drained
  • 1 can Ro-Tel (tomatoes with green chilies)
  • 1 package of Taco Seasoning
  • 32 oz. chicken broth
  • 2 cups of water
  • 1 package of Liptons Spanish Rice
  • Sour cream to top
  • Fresh grated cheddar cheese to top
  • Salt and pepper to taste

Drain the water from the can of chicken.  Break it up with a fork.  It’s easier to do this now than when it’s swimming in the soup.

Add all ingredients (except for the sour cream and grated cheese) into a large stockpot.

Bring to a boil, then reduce heat to low/medium and continue simmering for at least 30 minutes to let the flavors come together.   Check to see if needs salt.  All chicken broths vary, so you made need to add some more.  I did.

Serve with fresh grated cheese and a dollup of sour cream.  The sour cream really makes it.  My entire family went nuts for this soup, and that's always a good sign!

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