October 4, 2010


This is my favorite recipe for chicken taco soup.  I got this recipe from my sister-in-law, Kim.  I make this several times a year and it is one of the few dishes I will eat left over.  I make a big pot and eat it everyday (no joke - everyday for lunch - love it) for up to a week and it tastes the exact same as it did the first day. Kim's original recipe calls for (18 oz.) Old El Paso Taco Seasoned Chicken, but I have been having a hard time finding it lately, so I have been cooking my own chicken. (It used to be in the refrigerated section by the Lloyd's Barbeque meat in a tub).   Either one tastes just as good.  It has been such a rainy day today, that I thought this recipe is just what we needed!  You will have no problem throwing this together any day of the week, because it is so fast and easy.   
Chicken Taco Soup
From: Kim H. (my sister-in-law)

18 oz. tub Old El Paso Taco Seasoned Chicken or regular          chicken, cooked and shredded with a little taco seasoning
1 can diced tomatoes (28 oz.)
1 can kidney beans (15.25 oz.)
1 can pinto beans (15.5 oz.)
1 can corn (15.25 oz.)
1 can diced green chiles (4.5 oz.)
1 can Rotel (10 oz.) (diced tomatoes with green chiles)
taco seasoning, opt.
Cheddar cheese, shredded
sour cream

Pour all the canned ingredients into a large pot, don't drain cans.  Add the shredded chicken and stir to combine.  Add taco seasoning, to desired taste.  Heat on the stove or in a crockpot until warm.  Serve with cheese, Fritos & sour cream.    


  1. I may make this for a Christmas party. Sounds yummy!

  2. Is it okay for me to ask - what is Rotel? i'm not familiar with it.

  3. cutekittypunk, thanks for asking, Rotel is just a can of diced tomatoes with green chiles. It comes in mild, original, hot, mexican flavored, etc . . . You can use whichever one you prefer. I use whichever one I have on hand at the time. It adds a little extra bit of yummy flavor, but you could easily leave it out if you can't find it.


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