When my freezer stores of soup are dwindling, I turn to this quick and easy taco chicken soup recipe. There’s no need to fuss when it comes together so quickly and easily– I swear it takes more time to defrost frozen soup than it does to make this recipe. Just sauté, dump, and simmer!
Serving Suggestions
This taco chicken soup is wonderfully hearty and is a great well-balanced meal. You can serve it as a dinner, or in smaller portions for a lunch. Personally, taco soup is all about the toppings! I like to add tortilla chips, sour cream, and shredded cheese. Try it with guacamole, sliced jalapenos, pico de gallo, or drizzle some taco sauce on top!
How to Make Taco Chicken Soup Step by Step
Sauté the Veggies: In a Dutch oven or very large saucepan, add 2 tablespoons of vegetable oil, 1 diced yellow onion, and 2 seeded and diced jalapeño peppers. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add 2 minced cloves of garlic and cook for an additional 30 seconds, stirring continuously. Add the Meat: Add 3-4 cups of shredded cooked chicken, 15 ounces (1 can) of red beans, 15 ounces (1 can) of black beans, 15 ounces (1 can) of pinto beans, 30 ounces (2 cans) of corn, and 58 ounces (4 cans) of petite-diced tomatoes, stir well, and bring to a low boil. Reduce heat to low and simmer for 15 minutes. Season the Soup: Taste the soup and season 2.5 ounces (2 envelopes) of taco seasoning and 1 ounce (1 envelope) of ranch seasoning. Add salt and pepper if needed. Simmer for an additional 15 minutes over low heat. Serve the Soup: Sprinkle with fresh cilantro and serve with tortilla chips, crackers, or toasty bread.
