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INGREDIENTS
2 tablespoons oil
1 medium yellow onion diced
2 jalapeno peppers seeds and ribs removed, diced
2 cloves garlic minced
3-4 cups cubed or shredded chicken meat rotisserie chicken meat works well
1 15 ounces can red beans
1 15 ounces can black beans
1 15 ounces can pinto beans
2 15 ounce cans corn
4 14.5 ounce cans petite diced tomatoes
2 1.25 ounce packets taco seasoning or 2-3 tablespoons Homemade Taco Seasoning
1 1 ounce packet Ranch Seasoning or 1-2 tablespoons Homemade Ranch Seasoning
Kosher salt and freshly ground black pepper if needed
Chopped fresh cilantro optional
INSTRUCTIONS
In a Dutch oven or very large saucepan, add oil, diced onion, and jalapeno; cook over medium heat, stirring often, until onion is translucent and vegetables have softened about 5 minutes. Add minced garlic and cook an additional 30 seconds, stirring continuously.
Add all other soup ingredients, stir well, and bring to a low boil.
Reduce heat to low and simmer 15 minutes.
Taste the soup and season with taco seasoning, ranch seasoning, salt, and pepper, if needed.
Simmer an additional 15 minutes over low heat.
Sprinkle with fresh cilantro and serve with tortilla chips, crackers, or toasty bread.
Enjoy!
NOTES
Note: All canned ingredients are used without draining in this recipe.
The flavors in this soup get stronger the more it sets – I always like to make it the day before!
Make the easy taco soup in a dutch oven or heavy bottom pan. They will distribute the heat more evenly so that the bottom is less likely to burn.
Be sure to check out my homemade taco seasoning and ranch seasoning recipes for this recipe.
NUTRITION
CALORIES: 412KCAL | CARBOHYDRATES: 71G | PROTEIN: 19G | FAT: 9G | SATURATED FAT: 2G | CHOLESTEROL: 15MG | SODIUM: 1754MG | POTASSIUM: 1350MG | FIBER: 17G | SUGAR: 18G | VITAMIN A: 1619IU | VITAMIN C: 37MG | CALCIUM: 139MG | IRON: 6MG
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