EASY CHICKEN TACO SOUP

 


A few times a year, our office would prepare a big pot of soup for everyone to enjoy, and taco soup was always one of the favorites. It's easy to make and lets everyone customize it to their own taste.

INGREDIENTS
  • 1 can pinto beans
  • 1 can white beans or (16 ounce) can kidney beans
  • 1 can corn
  • 1 can Rotel tomatoes  
  • 1 can diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 envelope (or 2 tablespoons) taco seasoning mix 
  • 1 envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 2 1/2 cups shredded chicken (canned or rotisserie) 

TOPPINGS (OPTIONAL)

  • shredded cheese
  • sour cream
  • diced green onion
  • sliced jalapeno
  • diced avocado
  • diced tomatoes
  • chopped cilantro
  • tortilla chips or strips 

DIRECTIONS

  1. Add all ingredients to a pot and bring up to a boil over medium high heat or add all ingredients to a crockpot. 
  2. Reduce heat and simmer for 30 minutes , stirring occasionally.  For Crockpot, cook on low for 3-4 hours.
  3. Serve warm with your favorite toppings.