Description
This Hearty 7-Can Chicken Taco Soup is a quick and flavorful one-pot meal made with pantry staples like beans, corn, tomatoes, and chicken. It comes together in just 30 minutes, perfect for busy nights or lazy weekends.
Ingredients
15.5 oz can pinto beans, drained and rinsed
15.25 oz can southwest corn with juice
15.25 oz can black beans, drained and rinsed
14.5 oz can chicken broth
14.5 oz can petite diced tomatoes with juice
12.5 oz canned chunk chicken breast, drained
10 oz can mild green enchilada sauce
1 oz package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
½ tsp ground cumin
½ tsp kosher salt
Optional garnishes: fresh cilantro, sour cream, tortilla chips, shredded cheddar jack cheese
Instructions
- Add pinto beans, southwest corn, black beans, chicken broth, diced tomatoes, chunk chicken, enchilada sauce, taco seasoning, garlic, onion powder, cumin, and salt into a large stockpot.
- Cook over medium heat, uncovered, for about 20 minutes, stirring occasionally, until heated through and flavors meld.
- Serve hot with desired garnishes such as cilantro, sour cream, tortilla chips, or shredded cheese.
Notes
Swap canned chicken for rotisserie or leftover shredded chicken.
Make it vegetarian by omitting chicken and using vegetable broth.
Adjust heat level with hot enchilada sauce, jalapeños, or cayenne pepper.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop or in the microwave.
Serve with tortillas, salad, or cornbread for a full meal.
Certified gluten-free ingredients make this dish gluten-free.
Can be prepared in a slow cooker on low for 4–6 hours or high for 2 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 3g
- Sodium: 640mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
