Chicken Taco Soup

This slow-cooked soup delivers rich flavor without a lot of hands-on time.


  • 1 can (15.5 oz.) navy beans, drained and rinsed
  • 1 can (15 oz.) sweet corn, drained
  • 2 tablespoons tomato paste
  • 1 whole rotisserie chicken, skinned and meat pulled
  • 1 can (15.5 oz.) small red beans, drained and rinsed
  • 3 garlic cloves, minced
  • 2 tablespoons canned green chili peppers
  • 1 package taco seasoning
  • 8 cups chicken stock
  • Shredded cheddar cheese, for topping
  • 1 container (8 oz.) sour cream
  • 1 teaspoon salt
  • 1 teaspoon fresh lime juice
  • 1 teaspoon smoked paprika


  • Over medium heat, add the first 7 ingredients along with the chicken stock to a stock pot and gently mix. Cover with lid and simmer. Cook for about 2 hours or until beans are soft. When beans are soft, add the skinned and pulled chicken. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  • For a sour cream topping: Place sour cream in a bowl and whisk in lime juice, paprika and salt. Keep refrigerated until ready to serve. Once the chicken soup is ready, serve with cheddar cheese and a dollop of the sour cream topping.