Description
This 7-Can Chicken Taco Soup is a deliciously simple recipe where everything comes straight from the pantry! Packed with flavor and ready in under 30 minutes, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
Units
Scale
- 1 (12.5 oz) can cooked chicken, drained and shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can enchilada sauce (red or green, your choice)
- 1 packet taco seasoning
- 1 cup chicken broth (optional, for thinner soup consistency)
Optional Toppings:
- Shredded cheese
- Sour cream
- Tortilla chips
- Diced avocado
- Chopped cilantro
- Lime wedges
Instructions
- Combine the ingredients:
- In a large pot or Dutch oven, add the chicken, beans, corn, diced tomatoes, diced tomatoes with green chilies, enchilada sauce, and taco seasoning.
- Simmer the soup:
- Stir everything together and heat over medium-high heat until it starts to bubble.
- Reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.
- Adjust consistency (optional):
- If you prefer a thinner soup, add up to 1 cup of chicken broth and stir well.
- Serve:
- Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- For a fresh twist, substitute the canned chicken with 2 cups of cooked, shredded rotisserie chicken.
- You can also add a can of green chilies or jalapeños for extra heat.