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Taco Soup

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 -8

Ingredients

  • 6 cups chicken broth
  • 2 cups water
  • 1 package ranch seasoning
  • 1/8 half of 1/4 cup taco seasoning
  • 1 15 ounce black beans, drained and rinsed
  • 1 15 ounce pinto beans, drained and rinsed
  • 1 10 ounce can diced tomatoes with chilies
  • 1 1/2 cup frozen corn
  • 1 cup frozen fajita mix three bell peppers mixture with onions
  • 1/2 roasted shredded chicken or 2 chicken breasts I used a rotisserie chicken
  • 1 5.6 ounce package Spanish rice
  • 1/4 cup cilantro chopped
  • garnish: shredded cheese sour cream, tortilla chips, avocado

Instructions

  • In a dutch oven or large soup pot, add chicken broth and water over medium high heat.
  • Whisk in ranch packet and taco seasoning until fully incorporated. Add black beans, pinto beans, diced tomatoes with chilies, frozen corn, frozen fajita mix and shredded chicken. Bring to a boil.
  • Add rice packet, reduce heat to medium and cover for 10 minutes, or until rice has softened.
  • Add in chopped cilantro and serve.
  • Spoon soup into bowls, garnish and enjoy!