Ingredients
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 20 ounces diced tomatoes & green chilies, undrained (Rotel)
- 2½ cups low sodium chicken broth or chicken stock
- 15.25 ounces pinto beans, rinsed and drained
- 15.25 ounces black beans, rinsed and drained
- 12 ounces frozen corn
- 2 to 3 cloves garlic, minced
- 4 tablespoons taco seasoning
- 2 limes, juiced
- Optional Toppings:
- Shredded cheese (Monterey Jack, cheddar, Pepper Jack, etc.)
- Pico de gallo
- Minced red onions or shallots
- Sliced avocado
- Diced green onions
- Chopped cilantro
- Sour cream
- Lime wedges
Instructions
- Place the chicken, diced tomatoes and green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning in a Dutch oven or large pot. Stir until well combined.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until heated through.
- Remove from heat, stir in the fresh lime juice, and mix well.
- Serve hot with your favorite taco toppings such as cheese, avocado, sour cream, and more.
Notes
- Storage: Let soup cool before storing in an airtight container in the fridge for 3–4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Portion into individual servings for easy reheating.
- Reheating: Reheat on stovetop over medium heat, or in the microwave. If frozen, thaw overnight in the refrigerator first.
- Add toppings just before serving for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 70mg
