Chicken Taco Soup
This soup has big Mexican flavor with beans, corn, green chili, taco seasoning, shredded chicken, cheease, and spices!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • can navy beans 1 (15½ ounce)
  • can small red beans 1 (15½ ounce)
  • can sweet corn 1 (15½ ounce)
  • garlic cloves 3
  • canned green chili peppers 2 tablespoons
  • tomato paste 2 tablespoons
  • Package taco seasoning 1
  • Whole rotisserie chicken 1
  • chicken stock 8 cups
  • Cheddar cheese
  • flour tortillas
  • container of sour cream 8 ounce
  • fresh lime juice 1 teaspoon
  • smoked paprika 1 teaspoon
  • salt 1 teaspoon
  1. Over medium heat add the first 7 ingredients along with the chicken stock to your IMUSA STOCK POT and gently mix. Cover with lid and bring to heat.
  2. Cook for about 2 hours or until beans are soft.
  3. When beans are soft, add the skinned and pulled chicken to the IMUSA STOCK POT. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  4. For sour cream topping, Place sour cream in a bowl and whisk in lime juice, paprika, and salt. Keep refrigerated until ready to serve.
  5. Once the chicken soup is ready serve with grated cheddar, toasted tortilla chips, and a dollop of the sour cream topping.