Chicken Taco Soup

Is anyone else questioning why they live in MN with the weather we are having this week? If you are looking for a quick 30-minute meal, that is also warm and hearty, to get you through the cold weather I have the perfect solution. It’s Chicken Taco Soup.

The soup is loaded with chicken, beans, corn, and tomatoes, and is packed full of flavor. Most of the item you probably already have in your pantry, so it’s easy to whip together during the week. It’s the perfect hot meal on a cold winter night!

The recipe can be found here.

I like to turn this into a one-pot meal (who wants to do more dishes?) so I use a large soup pot for all ingredients. Start by cooking the ground chicken until done. Drain any excess water. I like to use a paper towel to absorb some of the water. Then add the taco seasoning and mix together.

While the chicken is cooking, add the stewed tomatoes to a blender or food processor with the cup of water, and pulse until the tomatoes are small and mostly liquid.

Add to the pot with the chicken.

Then add the can of chili beans (do not drain first), pinto beans (drain first), corn (drain first), petite diced tomatoes (do not drain first), and ranch seasoning. Stir until well combined.

Whew! Did you follow me there with which cans to drain and which cans to not drain? 🙂 I find it easiest to do some prep work here – drain the cans that need to be drained and put the contents in a bowl. The cans that do not need to be drained, I simply open the top and set them on the counter as is. Then when it comes time to assemble the soup, you just pour the ingredients into the pot since all the work is already done…make sense?