Skip the shells and serve up this Chicken Taco Soup next time you get a craving for tacos. One of my favorite soup recipes topped with all my favorite taco toppings.
Chicken Taco Soup
Soup is my favorite! My recipe for Taco Soup is actually one of my most popular recipes on my blog. This time around though I want to share with you the chicken version. It’s just as good and I think you are going to love it just as much as I do. I decided last week to serve this up for dinner once again. When the winter comes you can count on my table seeing soup at least once or twice a week. It’s the best comfort food around.
How to make Chicken Taco Soup:
Cut chicken into bite sizes pieces. In a large pot cook chicken pieces until cooked through. Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well. Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
How to Freeze Chicken Taco Soup:
Start buy cooking your chicken according to the directions then allow to cool. Add all remaining ingredients to a freezer bag. Add in cooled chicken and place in the freezer. When fully frozen this soup should be good in the freezer for 4-6 months. When you are ready to cook lay out in the fridge 24 hours before serving then cook according to instructions.
Want more chicken soup recipes? Try these next:
Buffalo Chicken Soup: I love anything buffalo seasoned and if you like buffalo chicken you will have to try this Buffalo Chicken Soup.
Chicken Tortilla Soup:This Chicken Tortilla Soup is ready in 30 minutes including homemade tortilla chips. Plus I have a cooking episode on this post you will wanna check out.
Slow Cooker Creamy Chicken and Rice Soup: This Slow Cooker Creamy Chicken and Rice Soup is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
- 1 pound Chicken
- 15 oz Corn
- 2 cups Salsa
- 9 oz Green chilies
- 15 oz Black beans
- 2 oz Taco seasoning
- 1 oz Dry Ranch mix
- 2 1/2 cups Beef broth
Cut chicken into bite sizes pieces. In a large pot cook chicken pieces until cooked through.
Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
Serve and enjoy!
Optional for topping: Sour cream, shredded cheese, tortilla chips, cilantro