Easy Chicken Taco Soup This recipe brings Southwest ingredients and flavors to a hearty soup
Recipe & Photo courtesy of Mississippi State University Extension Service and the Office of Nutrition Education
Want a soup for dinner , but tired of beef and vegetables . This chicken taco soup provides all of the flavor of a taco , but in a quick and easy soup recipe the whole family is sure to enjoy . Shredded chicken , black and pinto beans , sweet corn , tomatoes , sauce and seasonings all come together to provide a filling weeknight meal served up with corn tortillas . A healthy , hearty recipe from HappyHealthy , a campaign aimed at promoting healthier food choices from Mississippi State University Extension Service in partnership with Mississippi Department of Human Services .
Chicken Taco Soup 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
Drain and rinse black beans , pinto beans , and sweet corn and add to a large pot .
Add diced tomatoes , canned chicken , enchilada sauce , chicken broth , and seasonings . Use rotisserie chicken instead of canned chicken if you prefer .
Bring soup mixture to a boil and then turn down to a simmer on low for 20 – 30 minutes .
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 . Refrigerate leftovers within 2 hours . NOTE : Can also prepare in slow cooker on low heat for 2 – 3 hours . www . meridianstar . com
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