Beazell's Cook Book

Chicken Taco Soup

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Chicken Taco Soup  




1 onion chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

3 (8 ounce) cans tomato sauce

12 ounces chicken broth

2 (10 ounce) cans diced tomatoes with green chilies, not drained

3 boneless skinless chicken breasts, sliced

3 - 4 teaspoons Beazell's Cajun Seasoning

2 teaspoons chili powder

1 1/2 teaspoons cumin

1 teaspoon garlic powder

2 cups rice, uncooked

1 1/2 cups water

Optional Garnishes - Cheddar cheese, sour cream, crushed tortilla chips



In a large pot, combine the onion, chili beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, chicken, Beazell's Cajun Seasoning, chili powder, cumin and garlic powder. Bring to a boil, then lower heat to low and cook real slowly for about 5 hours. Then add your rice and water and cook 1 more hours. Serve with cheddar cheese, sour cream or tortilla chips!


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