7 CAN CHICKEN TACO SOUP
This 7 Can Chicken Taco Soup is a quick and easy meal, perfect for busy weeknights. It’s packed with flavorful ingredients straight from your pantry, making it both convenient and delicious.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 can (15 oz) sweet corn, drained
- 1 can (12.5 oz) chicken breast, drained and flaked
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) low-sodium chicken broth
- 1 packet (1 oz) taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- In a large pot, combine all the ingredients.
- Stir well to mix the seasonings evenly.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- Feel free to customize the beans to your preference; kidney beans or chili beans work well too.
- For added heat, consider using medium or hot enchilada sauce, or add a can of diced green chilies.
- This soup pairs well with tortilla chips, shredded cheese, sour cream, and avocado slices.
Find it online: https://recipe.newsvks.com/7-can-chicken-taco-soup/