Recipe

Easy Chicken Taco Soup Recipe


Easy Chicken Taco Soup Recipe
This is another easy dump it all together dish that can be put in a crock-pot and forgotten about for several hours. It's great with tortilla chips and grated cheese on the bottom of the bowl then ladle the hot soup on top. YUM!

Debzy

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Ingredients
  • ***All cans are regular size
  • 1-1/2 pounds diced cooked chicken
  • 1 onion, chopped
  • 1 can diced tomatoes, undrained
  • 1 can tomatoes with chilies (Rotel), undraied
  • 1 can whole kernel corn,undrained
  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, undrained
  • 1 can Ranch-Style beans, undrained
  • 1/3 cup sliced green olives
  • 1/3 cup sliced black olives
  • 1 package taco seasoning
  • 1 package Ranch dressing mix

Directions
  1. Combine the ingredients and heat the soup in a large pan on top of the range over low to medium heat for about 40 minutes to one hour.
  2. Or, in a crock-pot on High for 4 hours, Low for 6 to 8 hours.
  3. Serve with Tortilla chips or cornbread.

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Comments


Simple, easy and sounds delicious!


OK...No stupid questions...Just uninformed people right? What are "Ranch-Style beans"?


Love the idea of the cheese on the bottom! What kind of Cheese did you use?




Sorry...Do not know why it copied that 3x.


That's a great question! I just assumed everybody had the brand "Ranch Style" not just us Okie’s. Basically they are just your run of the mill chili beans; canned pinto beans seasoned with chili powder. They are great! Sometimes I just heat up a can of those to go with whatever Mexican food I’ve made, instead of refried beans.

Also, the cheese I use is grated sharp cheddar, but gosh, you could use any cheese– a Monterey jack or a blend or even pepper jack would be so delicious! What ever you like is going to the best thing to use…or whatever you have on hand.


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