Friends, I’m going to go ahead and start this off by asking y’all give your girl some grace here because this is my FIRST EVER recipe blog post! But I am also thrilled about it, so let’s jump right in.
If you have been following along on Instagram or reading my bumpdates, then you know I’ve craved a lot of meats and poultry. So much so that on Thanksgiving Day, I went on a quick Walmart run to get Reddi-Wip (I was in charge of pies for my family’s Thanksgiving) and also purchased a rotisserie chicken which I opened in the parking lot and ate 4-5 bites worth before driving home. I craved it so much.
Eventually, a hot, fresh rotisserie chicken became a staple on our grocery runs. I mean, I even cried once as I inhaled a rotisserie chicken taco while sitting on our coffee table, legs crossed, watching Friends.
Y’ALL. When a pregnant woman’s craving is satisfied, it is magical.
Needless to say, I started getting creative with my rotisserie chicken and violá, this soup recipe came about!
It is seriously ridiculously easy. You can go crockpot style and allow everything to slowly cook throughout the day, or if out of nowhere a cold front comes through or the rain begins to pour and you are instantly in the mood for something warm and savory, just throw all of it in a big pot and within minutes the soup will be ready to devour! Trust me, you can make it.
(And what I love about it is that it is so customizable.)
Quick and Easy Chicken Taco Soup
1 rotisserie chicken
2 cups of chicken broth
1 packet of taco seasoning
dash of olive oil (2 tbsp or so)
salt & pepper
1/2 white onion
1 bell pepper
1 handful of cilantro
1 can of rotel
1 can of corn
1 can of pinto beans
1 can of black beans
Chop 1/2 onion and bell pepper into small cubes. Heat a dash of olive oil in your pot over medium heat and add your onion and bell pepper.
Season veggies with salt and black pepper and sauté over medium heat, tossing occasionally, until onions are translucent and bell peppers are soft and lightly charred. Feel free to add more olive oil if needed.
Open and pour in rotel and corn. Liquid included, Do not drain. Stir occasionally over medium heat.
As the rotel and corn warm up along with the veggies, open and drain pinto beans and black beans. Rinse them thoroughly as well. (This helps prevent your soup from turning brown from the bean liquid.)
Pour in beans and 2 cups of Chicken Stock and pour in the taco seasoning. Give it a good stir and lower the heat. If you desire for your soup to be more soupy, pour in more chicken stock. :)
Shred your chicken and add it to the pot! We usually use half of a rotisserie chicken but feel free to add it all if you like your soups to be hearty.
Lastly, squeeze in the juice of 1 lime and sprinkle in your chopped cilantro. Give everything a good stir and allow it all to simmer for 10 minutes on low-medium heat.
Give it one last good stir. Serve while hot and enjoy!
But before you dig in, let’s talk garnishes and add ons:
Garnishes I [highly] recommend - fresh cilantro, lime juice, sour cream (or plain greek yogurt if that’s more of your thing), shredded cheese and/or fresh slices of avocado
Add ons - tortilla strips/chips and Mexican rice*
*Any other Latin friends always have rice with their soups? Yum.
Told you it’d be easy! Anyone can do it. And remember, this can also be turned into a crock-pot recipe. Simply add every ingredient into the crock-pot (veggies raw) and cook it all on low for 6-8 hours or high for 3-4 hours.
Also, if you’re lucky enough to have leftovers, it tastes great the next day too! ;)
I hope you try this recipe out and if you do, tell me about it! Tag me on Facebook , Instagram or on Twitter because I’d love for you to share with me how yours turned out and how you like to garnish your quick and easy chicken taco soup!
Speaking of sharing, share this post with a friend! Click that arrow on the bottom right or pin it for later or just copy and paste the link in your address bar. Don’t keep this yummy recipe to yourself.
Thanks for reading and feel free to comment below anything else you’d like to see on the blog. :)