Claire Hollek, a fellow foodie and great friend of mine, is the taco soup queen. This recipe takes NO time and is a major hit with everyone…especially our hungry husbands!
Chicken Taco Soup Ingredients
finely chopped onion
2 packages of taco seasoning
2 cloves of garlic chopped
2 15-ounce cans of diced tomatoes
2 4-ounce cans of green chilies
3 cups of chicken broth
2 8-ounce cans of green salsa (Claire likes ARIBA Fire Roasted Mexican Green Salsa)
2 15-ounce cans of black beans
2 15-ounce cans of pinto beans
1 rotisserie chicken deboned and shredded
- Cook chopped onion in large pot with 2 tablespoons of olive oil.
- Add all other ingredients to pot and let simmer for 5 to 10 minutes. You can serve immediately, but the flavors get better and better with time…
- Garnish with avocado slices and tortilla chips.
Can you believe that’s it?! As Claire says – if you can open cans, you can make this hearty crowd pleaser…
It’s great right away and great left over – what a beautiful thing. So many taco/tortilla soup recipes out there are labor-intense and seem to be a bit flavorless. However, Claire’s Chicken Taco Soup is a POW of flavor that chicken tacos WISHED they tasted like!! I think it has even more flavor than the Chunky Chicken Tortilla Soup that my mom and I make…I’ll admit it…
Just try it…you’ll like it.
Zach-and-Nathan-o-meter: Our husbands are hunnnngry, meat eatin’ men and they devour this recipe with total satisfaction. They will eat it for multiple meals back-to-back and we have to convince them to switch it up!
PS – Claire calls this “Bradley Fox’s” Chicken Taco Soup, but I don’t know Mr. Fox…and as far as I’m concerned, this is Claire’s Chicken Taco Soup – and darn good taco soup at that. Enough said.