Chicken Taco Soup – $5 Dinner


Chicken Taco Soup – Dinner

Recipe by Julia Pacheco
Course: MainCuisine: MexicanDifficulty: Easy


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  • 1 tbs olive oil

  • 1 yellow onion, diced

  • 15oz can chili beans

  • 15oz can kidney beans, drained and rinsed

  • 15oz can diced tomatoes

  • 12oz can chicken breast

  • 1 cup water

  • 2 bullion cubes


  • To a dutch oven or large pot over medium heat add the olive oil, once hot add the onion and let soften.
  • Add the rest of the ingredients in. Let simmer covered for 20 minutes stirring frequently.
  • Enjoy with your favorite toppings, tortilla strips, diced tomatoes, cheese, cilantro, sour cream, green onions, and more! I like to serve with corn muffins on the side.

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  1. I just made a double batch for my family of 5. I forgot to buy cans of diced tomatoes so I used tomato sauce instead, also added a packet of taco seasoning. Turned out to be the best chili I’ve ever made! My kids went nuts!

  2. I literally make this all the time in the winter/fall. such a good easy cheap recipe. I like to make grilled cheese on the side !! it definitely makes for more meals. I recently started adding a handful or two of pasta (rotini) and it’s a great addition. thank you julia!!

  3. I enjoyed the meals on a cheap budget.They look very yummy.I could almost taste them .Thank you very are very quick and to the ingredients for the best meal s.

  4. This soup is so delicious and so easy to make. We love it for lunch too!

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