Taco Soup has never been easier (or more delicious!) than with this flavorful Chicken Taco Soup! This simple chicken taco soup can be made from start to finish in 20 minutes! It’s full of chicken, corn and beans and is finished off with your favorite taco fixings. A fun twist on the traditional taco night, your family's sure to LOVE!
2-3cupscooked, shredded chicken (rotisserie chicken works great)
2-3limesjuiced
1-2tablespoonscuminto taste
optional toppings: cheese, avocado, cilantro, and sour cream
Instructions
Pour salsa and all cans, undrained, in slow cooker or large soup pot. Add chicken, lime, and cumin.
If using a slow cooker, cook on low for 3-4 hours. If cooking on the stovetop, bring to a simmer. Cook for 15-30 minutes. Once cooked taste and add salt and pepper, if desired.
Enjoy the soup topped with your choice of taco toppings. I like cheese, avocado, cilantro, and sour cream.
Notes
Storage: Taco soup will last about 5 or so days in the fridge. If you plan to keep it longer than that, this soup freezes so well!Freeze: I love to freeze this soup in individual portions so I can take one out for lunch or several out for a family meal. To freeze your soup, place it in freezer safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw the soup in the fridge overnight, then reheat it on medium heat on the stove top. You can also reheat the soup for about 2 minutes in the microwave.