Chicken, Main Dishes, Soups, Tex/Mex, Uncategorized

Jennifer’s Chicken Taco Soup

Ya’ll just thank me now, okay?  My friend, Jennifer, developed this recipe several years ago, but she didn’t want me to share on the blog.  However, every time she made it for our freezer co-op, it was a favorite with all the families involved.  I finally convinced her that the soup is so tasty, the world needs her recipe.  🙂  When I make it, I used the big rotisserie chickens from Sam’s.  And I usually make a double batch for dinner and then freeze the leftovers.  You are going to LOVE it!

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Jennifer’s Chicken Taco Soup 
1 large “family size” rotisserie chicken, cooked and shredded
1 tablespoon cooking oil
1 medium onion, diced
2 cloves garlic, finely chopped
1 28 oz. can diced tomatoes
1 14 oz. can chicken broth
1 15 to 16 oz. can corn
1 15 to 16 oz. can chili beans
1 15 to 16 oz. can kidney beans
1 15 to 16 oz. can black beans
1 pkg. taco seasoning
In a large pot, saute onion in the oil until translucent.  Add garlic and saute until fragrant.  Stir in shredded chicken, tomatoes, chicken broth, corn, beans, and taco seasoning.  Bring to a boil, reduce the heat, and simmer, uncovered, for at least 30 min.  Top with grated cheese and sour cream if desired.
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