Chicken Taco Soup

Cliff Rigsbee


- 2 cans tomatoes, opened (All cans UN-drained)
- 2 cans chicken, opened
- Can of black beans, opened
- Can of chili beans, opened
- Can of diced green chilis, opened
- Can of corn, opened
- Packet of taco seasoning
- Shredded cheese, few pinches to garnish soup
- Large stock pot
- Large spoon
- Ladle
- Large clear bowl
- Pre-made sample of recipe


At the end of a long day of Christmas events and shopping, you’ll be tempted to hit a fast food restaurant, but here is an idea for a delicious meal that you can make in minutes. If you have an electric can opener, now is the time to use it because almost all the ingredients come in a can!

For a large family-size batch of chicken taco soup you’ll need two cans of tomatoes, two cans of chicken, two cans of any kinds of beans that you like, I’m using black beans and chili beans. You can also use kidney beans, pinto beans, anything. Then you’ll need a can of green chilis, a can of corn and a packet of taco seasoning and that’s it! Don’t drain anything. You dump everything into the pot, heat it up and let it simmer until you’re ready to eat. I like to break up the chunks of chicken using my spoon and the side of the pot because the chicken is best when it’s saturated with all the other flavors in the soup. Serve with sour cream, cheese and chips and everyone in your family will love this meal. It also freezes well and makes great leftovers. Or if you think about it in the morning you can dump everything into a crockpot and let it cook all day.