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Chicken Taco Soup

This is a great quick and easy weeknight meal that can also be made ahead and frozen. It is good any time of year, and can be made vegetarian by omitting the chicken and using vegetable broth."


1 can black beans
1 can pinto beans
1 28 oz can enchilada sauce (we like El Gato brand sauce)
4 cups chicken or vegetable broth
1 can whole kernel corn
1 can Rotel Tomatoes
2-3 medium carrots, sliced in thin rounds
1 green bell pepper, diced
1 1/2-2 pounds boneless skinless chicken breasts, diced into 1 inch pieces
2 T canola oil
chili powder
garlic salt

Sour Cream
Mexican Cheese Blend
Diced Avocado
Crispy Tortilla strips or Crushed Tortilla Chips


1. Pour broth and enchilada sauce into a large stockpot and add all ingredients except for chicken, oil, and spices.
2. Heat oil in a medium to large sized frying pan. Season chicken with cumin, chili powder, and garlic salt to taste. Cook the chicked until it is cooked through, about 8-12 minutes.
3. When the chicken is cooked through, add to the stockpot. Allow to simmer for at least 30 minutes to allow all the flavors to combine.

Garnish with sour cream, mexican cheese blend, avocado, and crispy tortilla strips.

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6-8 servings

Nutritional Information
Per Serving

no nutrition information available

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