7 Can Chicken Taco Soup
This chicken taco soup combines canned black beans, pinto beans, diced tomatoes, corn, chicken, and green enchilada sauce with a mix of seasonings for a hearty and flavorful meal. Simmered together, the ingredients blend into a thick, comforting soup with warm southwestern spices. The toppings of shredded cheddar, lime wedges, and tortilla chips add texture and brightness. It's a practical, ready-to-make option using pantry staples and can be served as a satisfying lunch or dinner during cooler months.
Ingredients
- 1 can black beans drained and rinsed, 15 ounces
- 1 can pinto beans drained and rinsed
- 1 can diced tomatoes petite, 14.5 ounces
- 1 can sweet corn drained, 15 ounces
- 1 can chicken breast drained, flaked (or about 2 ½ cups cooked/shredded chicken, 12.5 ounces
- 1 can Green enchilada sauce 28 ounces
- 1 can chicken broth 14 ounces
- 1 packet taco seasoning 2 tablespoons
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Topping
- 1 cup cheddar cheese shredded, 113 g
- lime for garnish
- tortilla chips for serving
- cilantro for garnish (optional
Instructions
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
Notes
- Shredded chicken can be fresh, canned, or rotisserie; store-bought rotisserie chicken works fine as a substitute.
- Drain and rinse beans to reduce sodium and prevent excess soup thickness.
- Simmer the soup gently to allow flavors to blend without overcooking the vegetables.
- Serve topped with cheddar cheese, lime wedges, and tortilla chips for added texture and taste.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 687
% Daily Value*
| Calories | 687kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.