Chicken Taco Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This taco soup is an easy south-of-the border recipe. Great for lunch, a light meal or a starter to any Mexican fare.
Go Get This Stuff
  • 2 boneless, skinless chicken breasts
  • 1/2 cup onions, diced
  • 1 15-1/2 oz can pinto beans
  • 1 15-1/2 oz can kidney beans
  • 1 14-1/2 oz can diced tomatoes
  • 1 7 oz can diced green chiles
  • 1 1 oz package taco seasoning mix
  • 1 1 oz package ranch dressing mix
  • 1 cup frozen whole kernel corn
  • 1 cup chicken broth
  • 1/4 cup black olives, chopped
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • handful mesquite smoking chips (optional)
Optional Toppings
  • tortilla chips
  • shredded Mexican cheese
  • chopped onions
  • sour cream
  • chopped fresh cilantro
  • hot sauce
Then Do This
  1. Prepare a medium to hot grill. Add smoking chips if desired. Grill chicken breasts for 8 minutes, turning each 2 minutes or until an instant-read meat thermometer reads 165 ℉ (74 °C). Remove from grill.
  2. Remove chicken from grill and transfer to a cutting board. Cut into 1-inch square pieces.
  3. In a stockpot, add chicken and remaining ingredients. Mix ingredients until well blended.
  4. Cover pot and simmer over low heat for an hour, stirring every 15 minutes.
  5. Serve with choice of toppings.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/chicken-taco-soup/