This pinto bean chicken taco soup is a perfect easy dinner recipe. This recipe honestly takes about 20 minutes to make in total and all you have to do is dump everything into the pot. It’s rotisserie chicken sauteed with some onion and bell pepper then topped with cans of pinto beans, corn, and tomatoes with green chiles. To season the soup, all you have to do is add a packet of taco seasoning. It’s that simple. This is one of my favorite Mexican soup recipes, and you’ll want to try it!
This pinto bean soup recipe is a perfect “dump” meal. No measuring, just dumping the cans and all the ingredients into the bowl and stirring. I loved it. Super simple to make and packed with flavor. It’s a lot like a traditional taco soup, except the star of this dish is the beans. So good and filling. I topped it with sour cream, green onions, and cheese. Scooped it with some tortilla chips for the best, quick Mexican dinner!
Equipment You’ll Need
The main thing you’ll need to make this soup with is a large pot or Dutch oven. I’ve linked mine and another similar one below. Then you’ll also need a kitchen knife to chop your vegetables, a spoon or spatula and a can opener.
Ingredients You’ll Need
I always use rotisserie chicken for most of my recipes. They are so simple to use and packed with flavor.
Onion and Bell Pepper:
You’ll need a whole yellow onion and a green bell pepper. You’ll chop and sauté’ them in about two tablespoons of butter.
I used two cans of pinto beans.
You’ll need a can of whole kernel corn.
A whole can of Rotel tomatoes. Don’t drain the juice.
To season the soup, you’ll need a packet of taco seasonings.
How to Make This Pinto Bean Soup
Add the chopped onion and bell pepper into a large pot on medium heat with two tablespoons of butter. Sauté until they start to become tender.
Add in chopped meat from the whole rotisserie chicken. Stir with the vegetables and let the meat start to brown.
Add in the whole cans of pinto beans, corn, and Rotel tomatoes. Don’t drain the cans before adding them. Stir well then add in the taco seasonings.
Let simmer for several minutes then reduce heat. Top with sour cream, shredded cheese, and green onions. Enjoy!
Pinto Bean Chicken Taco Soup
- Large Pot
- Can Opener
- Meat of a Rotisserie Chicken
- 1 Yellow Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 2 tbsp Butter
- 2 cans Pinto Beans
- 1 can Whole Kernel Corn
- 1 can Rotel Tomatoes
- 1 Packet Taco Seasonings
- Sour Cream
- Shredded Cheese
- Green Onion
- Add the chopped onion and bell pepper into a large pot on medium heat with two tablespoons of butter. Sauté until they start to become tender.
- Add in chopped meat from the whole rotisserie chicken. Stir with the vegetables and let the meat start to brown.
- Add in the whole cans of pinto beans, corn, and Rotel tomatoes. Don't drain the cans before adding them. Stir well then add in the taco seasonings.
- Let simmer for several minutes then reduce heat. Top with sour cream, shredded cheese, and green onions. Enjoy!
Soup too thick?If you’d like your soup to have more juice, simply add in chicken broth a little at a time.
Before you go…
Please let me know if you tried this Mexican soup recipe. Did you like it? Do you make one similar. Please let me know here or in the comments below. Happy cooking!