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World’s Easiest Chicken Taco Soup

A healthy and delicious chicken soup for quick weeknight dinners. So good, you’d never guess it takes fewer than 10 minutes to make.

Course Dinner
Total Time 10 minutes
Servings 5 servings
Calories 445 kcal
Author Tracy

Ingredients

  • Breast meat from a rotisserie chicken shredded*, about 12oz
  • 4 cups low-sodium chicken broth 2 14oz cans
  • 1 15-ounce can black beans drained and rinsed
  • 1 8.75-ounce can corn drained
  • 1 10-ounce can green enchilada sauce
  • 1 14.5-ounce can diced tomatoes with green chilies

Toppings

  • 5 tablespoons sour cream
  • 1 1/4 cup shredded sharp cheddar cheese
  • Green onions thinly sliced, optional
  • Fritos or tortilla chips crushed (optional)

Instructions

  1. Dump everything together in a large pot.
  2. Heat.
  3. Dish.
  4. Mix in cheese and sour cream.
  5. Eat.

Recipe Notes

Make-ahead Instructions: Chicken can be shredded and stored in an air-tight container up to 24 hours in advance.
Freezer Instructions: This soup freezes well and will keep in the freezer for up to four months. I like to freeze soups in individual servings, in quart bags laid flat on a cookie sheet. Once frozen, they can be easily stacked to save space. Defrost in the refrigerator.