Method
Stovetop Instructions
- In a large pot or Dutch oven, combine the chicken broth, drained beans, drained corn, undrained Rotel tomatoes, taco seasoning, and ranch seasoning. Stir everything together.
- Nestle the chicken breasts into the liquid. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
- Carefully remove the chicken breasts from the pot. Shred them using two forks, then return the shredded chicken to the pot. Stir to combine.
- Ladle the soup into bowls and serve hot with your favorite toppings.
Slow Cooker Instructions
- Place the chicken breasts at the bottom of the slow cooker. Pour the drained beans, drained corn, undrained Rotel tomatoes, chicken broth, taco seasoning, and ranch seasoning over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker. Stir well and serve hot with desired toppings.
Nutrition
Notes
Make it Creamy: For a creamy version, add one block (8 oz) of softened cream cheese during the last 30 minutes of cooking. Stir until smooth.
Spice Level: Use 'Hot' Rotel tomatoes or add a pinch of cayenne pepper for extra heat.
Toppings: Serve with shredded cheese, sour cream, avocado, and tortilla strips for the full experience.
Spice Level: Use 'Hot' Rotel tomatoes or add a pinch of cayenne pepper for extra heat.
Toppings: Serve with shredded cheese, sour cream, avocado, and tortilla strips for the full experience.