Ingredients
Soup Ingredients
- 12.5 oz canned chicken breast, drained
- 15.25 oz black beans, rinsed and drained
- 15.25 oz kidney beans, rinsed and drained
- 15.25 oz pinto beans, rinsed and drained
- 15.25 oz corn, drained
- 10 oz Rotel tomatoes, drained
- 14 oz chicken broth (1 can)
- 1/2 oz taco seasoning (or to taste)
- 1/2 oz dry ranch seasoning mix (or to taste)
Instructions
- Prepare Chicken: Drain the canned chicken and use a fork to break up any chunks into smaller pieces for even distribution throughout the soup.
- Combine Ingredients: Place all the canned beans, corn, Rotel tomatoes, chicken broth, taco seasoning, ranch seasoning mix, and the prepared chicken into a large pot. Stir well to combine all ingredients evenly.
- Cook the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes to allow flavors to meld together.
- Serve: After simmering, serve the soup hot, topped with your favorite taco garnishes such as shredded cheese, sour cream, diced avocado, or tortilla chips.
Notes
- Adjust seasoning quantities to taste for spiciness or saltiness.
- For extra richness, add a splash of cream or sour cream when serving.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Use fresh toppings like cilantro, green onions, or jalapeños for added flavor.
- To make it spicier, add chopped jalapeños or hot sauce during cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
