Description
The ultimate weeknight solution for a wholesome and nourishing meal, this 7-Can Chicken Taco Soup is a pantry-based powerhouse. Combining protein-rich chicken, fibrous beans, and a flavorful blend of green enchilada sauce and spices, this hearty southwestern-style soup is designed for busy households. It offers the comfort of a slow-cooked stew with minimal effort, making it the perfect reliable staple for quick, clean, and satisfying family dinners.
Ingredients
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (12.5 ounces) canned chicken breast, drained and flaked
1 can (28 ounces) green enchilada sauce
1 can (14 ounces) chicken broth
1 packet (2 tablespoons) taco seasoning
0.5 teaspoon ground cumin
Instructions
Place a large pot or Dutch oven over medium heat.
Combine the black beans, pinto beans, tomatoes, corn, chicken breast, green enchilada sauce, and chicken broth in the pot.
Stir in the taco seasoning and ground cumin until well combined.
Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Reduce heat to low and continue to simmer for 15 to 20 minutes to allow the flavors to meld.
Serve hot, optionally garnished with cilantro, avocado, or shredded cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months. If using pre-cooked shredded chicken instead of canned, simply stir it in during the simmering step.