Kickin' Chicken Taco Soup
This zesty Kickin' Chicken Taco Soup combines tender shredded chicken with a flavorful blend of beans, corn, and tomatoes, seasoned with Ranch and taco spices for a hearty and satisfying meal.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth (low sodium preferred)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained, or 1.5 cups frozen
- 1 (4 oz) can diced green chilies (mild or hot, depending on preference)
- 1 (1 oz) packet Ranch seasoning
- 1 (1 oz) packet Taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste Optional
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven, then sauté the chopped onion until softened (5-7 minutes) and stir in minced garlic for another minute until fragrant.
- Add cooked, shredded chicken, both seasoning packets, cumin, and chili powder; stir well to coat and toast spices for about 1 minute.
- Pour in chicken broth, undrained diced tomatoes, black beans, corn, and green chilies, then stir to combine all ingredients.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes.
- Taste the soup and add salt and pepper as needed to adjust seasoning.
Notes
For extra flavor, consider topping with shredded cheese, sour cream, or fresh cilantro.