Description
This 7 Can Chicken Taco Soup is a fast, pantry-staple meal perfect for busy weeknights. Featuring tender shredded chicken, colorful beans, corn, and a zesty green enchilada sauce base, this dump-and-simmer soup offers deep, smoky flavor with minimal effort. It is a nutritious, high-protein, and family-friendly dish that comes together in less than thirty minutes, making it a reliable solution for any evening when you want something comforting, hearty, and homemade without a long kitchen session.
Ingredients
15 ounces black beans, drained and rinsed
15 ounces pinto beans, drained and rinsed
14.5 ounces petite diced tomatoes, undrained
15 ounces sweet corn, drained
12.5 ounces canned chicken breast, flaked or 2.5 cups shredded rotisserie chicken
28 ounces green enchilada sauce
14 ounces low-sodium chicken broth
1 packet taco seasoning
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.5 teaspoon garlic powder
Instructions
Place a large soup pot or Dutch oven on the stove over medium heat.
Combine all ingredients including beans, tomatoes with their juices, corn, chicken, green enchilada sauce, chicken broth, and spices.
Stir well to incorporate the seasoning into the liquid.
Cover the pot and bring the mixture to a gentle boil.
Reduce the heat to low and allow the soup to simmer for 15-20 minutes to allow the flavors to meld.
Serve warm, topped with your favorite garnishes.
Notes
Rinsing the beans thoroughly is essential to keep the soup broth clear and light. This soup holds up exceptionally well as leftovers, often tasting even better the next day after the flavors have time to deepen. Serve with corn chips, shredded cheddar, sour cream, or fresh cilantro.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg