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Chicken Tortilla Taco Soup Recipe

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This recipe for Chicken Tortilla Taco Soup is from Trojan Country Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Ranch Packet
Packet of old El Paso taco seasoning
Large Rotisserie chicken -
3 cans of pinto beans (rinse all beans)
2 cans of black beans
1 can of light red kidney beans
1 can of white beans
1 can of corn
1 large can of petite diced tomatoes
1 can of Rotel with green chilies
3 cans of water
1 lime

Toppings
Shredded cheese
Sour cream
Tortilla chips
Avocado
Directions:
Directions:
Drain and rinse all cans except tomatoes.
Debone and remove skin on chicken and chop in small pieces.
Add water, packets and ingredients.
I throw all this in the instant pot for about 15 minutes or so!

When finished, squeeze juice of an entire lime and add 3 of 4 tablespoons of your favorite salsa. Stir. And then serve.

Garnish with tortillas, cilantro, sour cream, avocado and Shredded cheese!

Zero calories. Probably-ish 😘

* We love this in the fall and make it spicy by adding tablespoon of cayenne pepper and two jalapeņos with the top cut off tossed in whole and cook with peppers in the soup.*
Number Of Servings:
Number Of Servings:
8 + leftovers
Preparation Time:
Preparation Time:
30 mins

 

 

 

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