Ingredients:

  • 1.5 lbs boneless skinless chicken breast
  • 2 cups low sodium chicken broth
  • 1 packet (1 oz) reduced sodium taco seasoning
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 small onion, finely diced
  • 2 cans (10 oz each) Rotel diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained

Instructions:

  1. Finely dice your small onion. If you have time, sauté it in the pot with a splash of water or cooking spray for 5 minutes until translucent and fragrant.
  2. Add the 2 cups of chicken broth, both cans of Rotel (with their juices), and the drained and rinsed black beans, kidney beans, and corn into the pot.
  3. Stir in the reduced sodium taco seasoning and the ranch dressing mix. Use a whisk if the ranch mix clumps up until the broth is smooth and uniform.
  4. Place the 1.5 lbs of whole chicken breasts into the liquid. Ensure they are fully submerged so they poach evenly.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes.
  6. Check the chicken until it reaches an internal temperature of 165°F. It should feel firm but yield slightly when pressed.
  7. Remove the chicken breasts to a plate. Use two forks to pull the meat apart into bite-sized shreds.
  8. Return the shredded chicken to the pot. Stir well and let it simmer uncovered for another 5 minutes until the broth slightly thickens and clings to the meat.
  9. Taste the broth. If it’s too thick, add a splash of water. If it needs more punch, a squeeze of fresh lime juice can work wonders.
  10. Ladle the soup into bowls. The aroma should be a warm, inviting blend of toasted spices and savory chicken.