Description
A quick, hearty soup with shredded chicken, beans, veggies, and taco seasonings—perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 20 ounces diced tomatoes & green chilies, undrained (such as Rotel)
- 2½ cups low-sodium chicken broth or chicken stock
- 15.25 ounces pinto beans (1 can), rinsed and drained
- 15.25 ounces black beans (1 can), rinsed and drained
- 12 ounces frozen corn
- 2 to 3 cloves garlic, minced
- 4 tablespoons taco seasoning
- Juice of 2 limes
Instructions
- Place the chicken, diced tomatoes & green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning in a Dutch oven or large pot. Stir until combined.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and cover the pot.
- Simmer for 20 to 25 minutes, stirring occasionally, until everything is heated through.
- Remove from the heat, stir in the lime juice.
- Serve hot with your choice of toppings (cheese, avocado, sour cream, etc.).
Notes
- Refrigerator: allow soup to cool to room temperature before transferring to an airtight container. Store up to 3‑4 days.
- Freezer: after cooling, freeze in freezer‑safe containers for up to 3 months. It’s helpful to portion into individual servings for easier reheating.
- Reheating: thaw overnight in fridge if frozen. Reheat on stovetop over medium heat (or microwave in intervals), adding fresh toppings just before serving.
Nutrition
- Serving Size: 1 bowl (out of 6)
- Calories: 398 kcal
- Sugar: 1 g
- Sodium: 221 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 15 g
- Protein: 34 g
- Cholesterol: 53 mg
