One Pot Taco Ranch Chicken Soup – spicy and creamy soup made using only one pot and full of fiesta flavours! Minimal fuss and it takes only 30 minutes to make. Completely satisfying and comforting, especially with your favourite garnishes added, you won’t be able to get enough of it!
I’m here to brighten up your Monday with some deliciously warming taco ranch chicken soup! Let’s face it – the start of the week can be hard, especially if you’ve had a busy weekend! The last thing you want to do when you come home from work Monday evening is spend hours in the kitchen, so today I’ve got an easy dinner recipe for you!
This no fuss meal is perfect, simple, homemade goodness in a bowl. The aroma that will fill your kitchen as this cooks is so wonderful, you may just have to sneak a taste as it simmers. Maybe two.
I could easily eat a huge bowl full of this and then go back for seconds, no shame!
I absolutely love recipes that don’t take a ton of effort, have too many steps or prep, or make too many dishes, especially after a long day when I’m tired. One pot meals like this or my chili mac and cheese are amazing because they are just so damn easy to put together!
Most of these ingredients you will likely already have in your pantry or fridge, except for maybe the taco and ranch seasoning packets (though I personally like to keep those on hand). A few simple ingredients and a short time on the stove top and you’ve got an amazing soup for dinner with enough for leftovers for lunch the next day.
Seriously, this soup is SO quick to make, yet is so full packed of flavour you’d think it had been simmering away all day. When it only takes 30 minutes to have a delicious home cooked meal, and only dirties one pot, you’ll rethink ordering that takeout!
The key to making this soup so quickly is to use leftover chicken or a rotisserie chicken. If you don’t have either of those on hand, just pop two boneless chicken breasts into the oven at 375°F to cook for about 25-30 minutes (or until it reaches an internal temperature of 165°F) while you prep the other ingredients. If I do this, I like to season mine with some olive oil, salt, pepper, garlic and cayenne, but the seasoning is not absolutely required. Once they’ve cooked simply shred it with a fork to add into the soup!
I love the fiesta flavours this soup brings! It has just enough spice to it to satisfy those who like it hot without being too much for those who don’t. Its also has a delicious creamy taste without needing to add cream or cheese into it, which I believe comes from the ranch seasoning. The added flour also helps to thicken things up which contributes to making this meal rich and hearty.
Another thing I love about this taco ranch chicken soup is that you can customize it with toppings! My favourite go-to’s include shredded cheese (especially Monterrey jack!), diced avocado, green onions and cilantro. Crumbled tortilla chips, jalapeno slices and sour cream are other options as well! Add as many or as little as you like, you really can’t go wrong.
If you try this recipe for one pot taco ranch chicken soup please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
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A spicy and creamy soup made using only one pot and full of fiesta flavours! Minimal fuss and it takes only 30 minutes to make. Completely satisfying and comforting, especially with your favourite garnishes added, you won't be able to get enough of it!
- 1/2 cup butter
- 1 onion , diced
- 1 jalapeno , seeded and minced
- 4 cloves garlic , minced
- 1/2 cup flour
- 1 package low sodium taco seasoning
- 1 package ranch dressing mix
- 4 cups low sodium chicken broth
- 1 28 oz can diced tomatoes
- 2 cups cooked, shredded chicken (approximately 2 boneless chicken breasts)
- shredded cheddar or monterrey jack, diced avocado, green onions, cilantro, tortilla chips, sour cream (optional as toppings)
In a large pot on medium heat melt the butter and then saute onion, jalapeno and garlic for about 5 minutes, stirring to prevent too much browning. Stir in flour and cook for another 1-2 minutes.
Add chicken broth, taco seasoning and ranch mix to pot, whisking to combine, then stir in can of tomatoes. Bring pot to a boil, then reduce heat, adding in the shredded chicken. Allow to simmer uncovered for 10 minutes.
Serve into bowls and add additional toppings on as desired.
Use leftover or rotisserie chicken to prepare this meal in 30 minutes. If you do not have cooked chicken, you can cook two boneless skinless chicken breasts at 375°F for approximately 25-30 minutes, or until the reach an internal temperature of 165°F. Cut into the thickest part to ensure they are fully cooked before shredding and adding to soup.