Description
This flavorful Taco Chicken Soup is a hearty and comforting dish made with pantry staples like canned beans, corn, and tomatoes, combined with shredded cooked chicken and bold taco and ranch seasonings. Perfect for an easy weeknight meal, it simmers to meld the spices and ingredients into a warm, satisfying soup topped with fresh cilantro.
Ingredients
Scale
Sauté Base
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 2 jalapeño peppers, seeds and ribs removed, diced
- 2 cloves garlic, minced
Main Ingredients
- 3-4 cups shredded cooked chicken
- 15 ounces canned red beans (1 can), drained and rinsed
- 15 ounces canned black beans (1 can), drained and rinsed
- 15 ounces canned pinto beans (1 can), drained and rinsed
- 30 ounces canned corn (2 cans, 15-ounce each), drained
- 58 ounces petite-diced tomatoes (4 cans, 14.5-ounce each)
Seasoning
- 2.5 ounces taco seasoning (2 envelopes, 1.25-ounce each)
- 1 ounce ranch seasoning (1 envelope)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
To Garnish
- Chopped fresh cilantro (optional)
Instructions
- Prepare the base: In a Dutch oven or large saucepan, heat the vegetable oil over medium heat. Add the diced onion and jalapeño peppers, cooking and stirring frequently until the onion becomes translucent and the vegetables soften, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds, stirring continuously to avoid burning.
- Add main ingredients: Stir in the shredded cooked chicken, drained and rinsed red beans, black beans, pinto beans, drained corn, and petite-diced tomatoes. Mix thoroughly and bring the mixture to a low boil over medium heat.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld.
- Season the soup: Taste the soup, then add the taco seasoning and ranch seasoning envelopes. Adjust with kosher salt and freshly ground black pepper as needed for balanced flavor.
- Final simmer: Continue to simmer the soup over low heat for an additional 15 minutes to fully incorporate the seasonings and deepen the flavors.
- Serve: Ladle the soup into bowls, sprinkle with chopped fresh cilantro if desired, and serve with tortilla chips, crackers, or toasted bread for a complete meal.
Notes
- Using shredded cooked chicken saves time; leftover or rotisserie chicken works great.
- Drain and rinse canned beans and corn to reduce sodium and avoid excess liquid in the soup.
- Adjust jalapeño quantity based on your spice preference; remove seeds for milder flavor.
- Leftovers keep well and taste even better the next day.
- For a thicker soup, mash some beans before simmering.
