Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded
- 2½ cups chicken broth
- 2 cans Rotel Mild Diced Tomatoes and Green Chilies (10 ounces each), undrained
- 1 can black beans (15.25 ounces), drained
- 1 can pinto beans (15.25 ounces), drained
- 1 bag frozen corn (12 ounces)
- 2 teaspoons minced garlic
- 2 packets chicken taco seasoning (1 ounce each)
- 2 limes, juiced
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Chopped cilantro
- Sour cream
- Chopped avocado
- Lime wedges
Instructions
- Combine Ingredients: Place shredded chicken, chicken broth, undrained Rotel diced tomatoes and green chilies, drained black beans, drained pinto beans, frozen corn, minced garlic, and chicken taco seasoning packets into a large saucepan or stockpot. Stir well to mix all ingredients evenly.
- Bring to Boil: Heat the mixture over medium-high heat, stirring frequently, until the soup comes to a rolling boil.
- Simmer the Soup: Reduce heat to medium-low and cover the pot. Allow the soup to simmer gently for 20 to 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Lime Juice: Remove the soup from heat and stir in the juice of two fresh limes to brighten and balance the flavors.
- Serve with Toppings: Ladle the hot soup into bowls and serve immediately with your choice of optional toppings such as shredded cheddar cheese, chopped green onions, cilantro, sour cream, chopped avocado, and lime wedges for an extra burst of flavor.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- You can adjust the spice level by choosing mild, medium, or hot diced tomatoes with green chilies.
- For a thicker soup, mash some of the beans before adding them or use less broth.
- Feel free to substitute frozen corn with fresh corn kernels when in season.
- To make this recipe vegetarian, omit chicken and use vegetable broth along with meat-free taco seasoning.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
