Let me start this post by telling you a very important fact about myself: I love soup. I always have, and I always will. There’s really nothing more I want for lunch on a chilly winter day than a warm bowl of soup! But due to the fact that I live in Utah, “soup weather” only comes around for a few frigid months of the year.
Soup is a cold weather food for me, so I rarely make or eat soup when it’s warm outside. This system works out fine for me, but it does present one particular problem that I have yet to solve. I reference my collection of soup recipes frequently during the winter, but I always seem to misplace at least a few of those recipes over the summer! (The obvious solution to this problem is for me to just be more organized, but that is beside the point!) ;-)
I recently rediscovered one of my long-lost soup recipes, and I’m so happy I did, because now I get to share it with you today! :-) Before the recipe vanished, this Chicken Taco Soup used to be in my regular dinner rotation. It’s delicious, flavorful, and so dang easy! Just open a few cans, shred up some rotisserie chicken, and you’ll be well on your way towards a comforting bowl of soup. What could be better? (Especially during the wintertime when the energy to cook is hard to come by.)
The Proper Way To Eat Taco Soup
While the best thing about this soup is how quick and easy it is to make, that’s not the only good thing about it. The next best thing about this soup is loading it up with delicious toppings! This soup tastes great on its own, but tastes even better when loaded up with any of the following:
- Shredded cheese*
- Tortilla strips*
- Chopped cilantro*
- Sour cream
- Diced avocado
- Pico de gallo
- Corn chips
- Lime wedges
*My personal must-haves
Okay, so now that I’ve officially made myself incredibly hungry, let’s cut to the chase shall we? Here’s how you can make this super simple and delicious Chicken Taco Soup at home.
How To Make The World’s Easiest Chicken Taco Soup
Pour the broth, drained corn, drained and rinsed beans, tomatoes, and green chilies into a large pot. Add cumin, salt, and chicken.
Simmer over medium heat until chicken is heated through, or up to an hour for a more developed flavor.
Serve the soup warm along with the toppings of your choice. (See above for topping recommendations!)
Do you have a favorite soup to make when it’s cold outside?
Chicken Taco Soup
- 2 14.5-ounce can chicken broth
- 1 15-ounce can whole-kernel corn drained
- 1 15-ounce can black beans drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat shredded
- Pour broth, corn, black beans, tomatoes, and chiles into a large pot.
- Add cumin, salt, and chicken. Stir.
- Simmer over medium heat until chicken is heated through, or up to one hour.
- Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).