4.44 from 16 votes

Chicken Taco Soup – 10 Minute Dinner

By: Julia Pacheco
This chicken taco soup is bold, zesty, and loaded with Tex-Mex flavor for a fast, filling one-pot meal.
Cook: 10 minutes
Total: 10 minutes
Servings: 5 servings
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Ingredients 

  • 12.5 oz can chicken, drained
  • 15 oz can corn, drained
  • 15 oz can black beans, drained and rinsed
  • 15 oz can great northern beans, drained
  • 14 oz can pitite diced tomatoes
  • 4 oz can diced green chilis
  • 3 ½ cups chicken broth
  • 1 ½ tbsp taco seasoning
  • 1 ½ tbsp ranch seasoning

Instructions 

  • To a large pot on the stove, add all of the ingredients and stir cover with a lid and let boil for 5 to 10 minutes during occasionally.
  • Talk with your favorite toppings and enjoy.

Nutrition

Calories: 341kcal | Carbohydrates: 54g | Protein: 26g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 34mg | Sodium: 1934mg | Potassium: 947mg | Fiber: 12g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.44 from 16 votes (15 ratings without comment)

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1 Comment

  1. Bob Laine says:

    5 stars

    I made this last night for a football game dinner. Oh man it did not disappoint! I love this!

    Reply