7 Can Chicken Taco Soup
A hearty, comforting taco soup made with convenient canned ingredients, bringing a delightful blend of textures and flavors. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 can (15.5 oz) pinto beans, drained and rinsed Adds wonderful texture and nutrition.
- 1 can (15.25 oz) southwest corn, with juice Provides a burst of color and sweetness.
- 1 can (15.25 oz) black beans, drained and rinsed Contributes protein and a satisfying bite.
- 1 can (14.5 oz) chicken broth Forms the liquid foundation for the soup.
- 1 can (14.5 oz) petite diced tomatoes, with juice Balances flavors beautifully.
- 1 can (12.5 oz) chunk chicken breast, drained Makes the soup hearty and filling.
- 1 can (10 oz) mild green enchilada sauce Adds depth and a subtle kick.
- 1 packet (1 oz) mild taco seasoning Essential for classic taco flavor.
- 2 tsp fresh minced garlic Enhances the overall flavor profile.
- 1 tsp onion powder Adds mild sweetness and aroma.
- ½ tsp ground cumin Enhances the comforting spices.
- ½ tsp kosher salt Brings all flavors together.
Instructions
Preparation
- Gather all your ingredients in a large stock pot over medium heat.
- Combine the pinto beans, southwest corn (with juice), black beans, chicken broth, and diced tomatoes (with juice). Stir to combine.
Cooking
- Add the chunk chicken breast, green enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt. Mix well.
- Allow the mixture to cook uncovered for about 20 minutes, stirring occasionally, until it thickens slightly.
- Serve the soup hot and garnish with chopped cilantro, shredded cheddar cheese, sour cream, or tortilla chips.
Notes
Use fresh garlic for a vibrant taste; adjust seasoning to suit personal preferences; garnishing elevates the dish visually and flavor-wise.