I love this because it’s super-easy to make and will give you left-overs for a healthy lunch the next day or two. If you need to feed a crowd, I’ve included a note for that below the recipe. This is a not from-scratch recipe – it’s more a “semi-homemade” soup – but it can easily be adapted to be completely from scratch if you prefer. You can serve it with cornbread (jalapeno cornbread if you’re up for it), crackers, or corn chips.
Chicken Taco Soup
1- 11 oz can Mexican-style corn
1- 16 oz can chili beans in sauce (I use mild, but if you like spicy, then go for it)
2- 14.5 oz cans chicken broth
Approx 2 1/2 cups cooked chicken (Actually I just use whatever leftover chicken we have or cook one chicken breast per person. You could do less. I just like the soup to be a meal and I like meat.)
1 – 16 oz jar salsa
Sour cream (optional)
Shredded cheese (optional)
In a large soup pot over medium heat, add corn, beans, broth, and salsa. Bring to a boil, then reduce heat and stir in chicken. Season to taste with salt and pepper, and cover, cooking for an additional five minutes until hot. Top with cheese and sour cream.
Makes approx. 6 servings.
Currently I’m feeding a crowd of teenage boys so I double all the ingredients except the broth. I use a 3-lb bag of chicken cutlets because they cook quickly and are easy to chop up to throw into the soup. This makes enough to feed a crowd with a little left over.