This was the main part of our Father’s Day meal last night. It was thoroughly enjoyed by everyone in the family. My husband was saying that I had a week’s worth of posts last night because every part of dinner was so good! I love my husband and his complimenting ways
I loved how easy this recipe was to put together. The only real chopping was for the onions. I did cook the beans as well – I soaked the black and pinto beans together (about 2 cups of each) and then this morning I rinsed them and cooked them for an hour before starting the soup. I also felt that the soup ended up pretty thick and would go well with rice if you wanted to stretch it further.
Chicken Taco Soup
- 1 cup diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 2 (15 1/2-ounce) cans black beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 2 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 1 (4 1/2-ounce) cans diced green chiles
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips
- Sour cream
- Grated cheese
- Saute onions in about a Tablespoon of olive oil until they begin to wilt, but before they become browned.
- Add chicken, beans, corn, tomatoes, chiles, taco seasoning, and ranch dressing packet. Simmer on low for an hour. This can easily go in the slow cooker instead of the stove – on low for about 5 or 6 hours.
- Serve with chips, sour cream, cheese and jalapenos.
Recipe inspired by Paula Deen. Original recipe found here.