30 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
380 kcalCalories
25 gProtein
35 gCarbs
15 gFat
Approximate values estimated by AI
Quick & Easy Weeknight Taco Soup
80% authentic · Tex-Mex
A simplified version of taco soup, perfect for busy weeknights, using pre-cooked chicken and fewer ingredients for a faster, yet still delicious, meal.
Ingredients
Servings4
- Pre-cooked shredded chicken2 cups
- Canned diced tomatoes with green chilies, undrained1 can (10 oz)
- Canned pinto beans, drained and rinsed1 can (15 oz)
- Canned corn, drained1 can (15 oz)
- Chicken broth3 cups
- Taco seasoning mix1 packet (1 oz)
- Optional garnishes: shredded Monterey Jack cheese, crushed tortilla chips, avocado slicesas desired
Steps
- 1
In a medium saucepan, combine the shredded chicken, diced tomatoes with green chilies, pinto beans, corn, chicken broth, and taco seasoning.
- 2
Bring the mixture to a simmer over medium heat, stirring occasionally.
- 3
Reduce heat to low and let it simmer for at least 15-20 minutes to allow flavors to combine.
- 4
Season with salt and black pepper if needed (taco seasoning is often salty).
- 5
Serve hot in bowls, topped with desired garnishes.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
