Taco Soup
All your favorite taco flavors in one hearty, satisfying soup. This easy blend creates a bold, chunky chicken taco soup that comes together with almost zero effort. Load it up with all your favorite toppings and dinner is done.
What You'll Need
2 lbs chicken · 1 (10 oz) can Rotel · 1 (15 oz) can corn, undrained · 3 cans beans (kidney, black, etc.), drained
Suggested Pairings
Crushed tortilla chips, shredded cheddar, sour cream, sliced jalapenos, cilantro, avocado, and lime wedges
Great For
Taco Tuesday, game day, cold weather, meal prep, feeding a crowd quickly
Crockpot Directions
Add chicken, seasoning packet, Rotel, corn, beans, and salt to your slow cooker. Cover. Cook. Shred the chicken and stir to combine. Ladle into bowls and top with your favorite taco toppings.
Alternative Cooking Method
Stovetop: Add all ingredients to a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes until chicken is cooked through. Shred chicken, stir to combine, and serve with toppings.
Blend Ingredients
Granulated garlic, cornstarch, dehydrated onion, dill, lemon pepper, chili powder, sugar, chicken soup base, cumin, parsley, onion powder, black pepper, paprika, thyme, chives, cayenne pepper
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It Frito Pie
Pour over a bag of Fritos, top with shredded cheese and sour cream for the ultimate game day Frito pie bowl.
Make It With Beef
Swap chicken for 2 lbs browned ground beef for a heartier, meatier taco soup with a different flavor profile.
Make It Spicier
Use hot Rotel, add a diced jalapeno, and top with pickled peppers for maximum heat in every single bite.
Load the Toppings
Go all in: shredded Monterey Jack, sour cream, crushed chips, sliced avocado, cilantro, and a big squeeze of lime.
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