Easy Chicken Taco Soup
Easy Chicken Taco Soup: A quick, flavorful dish with chicken, corn, and beans. Ready in under 30 minutes with minimal cleanup!
Ingredients
- 2 ½ cups rotisserie chicken shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) fire roasted diced tomatoes, drained
- 1 can (15 ounces) corn kernels, drained
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Toppings
- 1 cup mild cheddar cheese, shredded
- sour cream, optional
- jalapenos, sliced optional
- Cilantro, chopped, for garnish (optional)
- Limes, sliced, for garnish
- Tortilla chips for serving
Instructions
- In a large pot, combine the chicken, black beans, pinto beans, diced tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder.
- Bring the mixture to a boil over medium-high heat.
- Lower the heat and let the soup simmer for 20-25 minutes, stirring occasionally.
- Top with shredded cheddar cheese, sour cream, jalapeños, and cilantro if desired.
- Serve with lime wedges and tortilla chips.