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Pinto Bean Chicken Taco Soup

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!
Print Recipe
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Course Soup
Cuisine American, Mexican
Servings 6

Equipment

  • Large Pot
  • Can Opener
  • Spoon

Ingredients
  

  • 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
Toppings
  • Sour Cream
  • Shredded Cheese
  • Green Onion

Instructions
 

  • 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!

Notes

Soup too thick?
If you'd like your soup to have more juice, simply add in chicken broth a little at a time. 
Keywords mexican, mexican soup, pinto beans, soup, taco soup