This Taco Chicken Soup is packed with chicken, beans, corn, tomatoes, & tons of taco flavor!
Cook it in the slow cooker or on the stove-top – This healthy dish will feed a crowd and couldn’t be easier to make! Using rotisserie chicken is a HUGE timesaver here, and bonus – it’s done in 30 minutes!
I took some to my parents and they served it with cornbread muffins – shout out to @jiffymixes! The easiest cornbread muffin mix EVER! (Especially when you use the guaranteed-not-to-stick Lekue Silicone Muffin pans! They are flexible, so you have no trouble popping out your muffins! Super easy clean up too! Check them out on @amazon!
Taco Chicken Soup
This Taco Chicken Soup is packed with chicken, beans, corn, tomatoes, & tons of taco flavor. Cook it in the slow cooker or on the stove-top, this healthy dish will feed a crowd and couldn't be easier to make!
Ingredients
- 3 cup shredded rotisserie chicken (or 1 lb. boneless chicken breast for Slow Cooker Option)
- 1 onion - diced small
- 2 garlic cloves - minced
- 1 (14.5 oz.) can of pinto beans - drained
- 1 (14.5 oz.) can of black beans - drained
- 1 (14.5 oz.) can of corn - drained
- 1 (14.5 oz.) canned diced tomatoes (Not drained)
- 2 cups chicken broth
- 1 1/2 TBSP of Taco Seasoning (1/2 of 1.25 oz. package)
- olive oil
Directions
- Step 1 Stovetop directions: Heat a TBSP olive oil on Medium Heat in a large skillet. Cook onion for 6-8 minutes, until tender.
- Step 2 Add garlic and cook for 1 minute until fragrant.
- Step 3 Add remaining ingredients and bring to a simmer.
- Step 4 Cover & cook 20 minutes – enjoy!
- Step 5 Slow Cooker: Add all ingredients to the slow cooker. Cook on low for 4 hours (up to 8 is fine) Remove chicken to shred, then return to slow cooker – serve!
Recipe inspired by @slenderkitchen
