Easy Chicken Taco Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cans great northern beans (white beans) DRAINED & RINSED
- 1 can Rotel tomatoes and chilies
- 1 tablespoon minced garlic
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 1 packet gluten free taco seasoning
- 1 packet ranch dip mix
- 2 cups chicken bone broth
Instructions
Crockpot Directions
- Place all ingredients in crockpot and cook on high for 4 hours or low for 6 hours
- After cook time has ended, shred chicken and turn crockpot to "keep warm" until time to serve
Stovetop Directions
- In a large pot, add beans, Rotel tomatoes, bone broth, taco seasoning, and ranch mix
- Stir to combine and turn heat to medium
- While that is cooking, cut chicken into cubes and season with salt and pepper
- Heat a large skillet to medium heat and spray with cooking oil
- Add chicken to skillet and cook on medium heat until cooked through, about 6-8 minutes
- Add garlic to skillet with chicken and cook an additional minute
- Add chicken to large pot and stir
- Allow to cook for 30 minutes for flavors to combine before serving
- Top with cheese, sour cream, guacamole, and tortilla chips!
Notes
Makes 8 servings. Serving size is 1 cup
Macros: Calories 212, Carbs 20.5g, Fiber 5.6g, Fat 1.6g, Protein 20.8g
Nutrition
Calories: 212kcal
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