Chicken Taco Soup

Makes 8 servings, 1½ cups per serving

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INGREDIENTS


  • 1 15 ounce can black beans
  • 1 15 ounce can pinto beans
  • 1 15 ounce can sweet corn
  • 1 14.5 ounce can petite diced tomatoes
  • 1 12.5 ounce can chicken breast in water
  • 1 10 ounce can green enchilada sauce
  • 1 14 ounce can low-sodium chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon black pepper, or to taste
  • 4 corn tortillas (optional)
  • Oil

DIRECTIONS


  1. Wash your hands well with soap and hot water.
  2. Drain and rinse black beans, pinto beans, and sweet corn and add to a large pot.
  3. Add diced tomatoes, canned chicken, enchilada sauce, chicken broth, and seasonings.
  4. Bring to a boil and then turn down to a simmer on low for 20 – 30 minutes.
  5. Preheat oven to 350°F. Lightly coat both sides of each tortilla with oil and bake 8 – 11 minutes or until crisp. Stack tortillas and cut into strips. Top each soup serving with baked tortilla chips.
  6. Refrigerate leftovers within 2 hours.

NOTE: Can also prepare in slow cooker on low heat for 2 – 3 hours.

Use rotisserie chicken instead of canned if you prefer.