This soup is a game-changer. With just 8 ingredients and less than 20 minutes of cooking time, you’ll have a delicious and satisfying meal on the table. It’s the perfect recipe for those days when you want something effortless and flavorful.
No-Fuss Cooking
The beauty of this 8-can chicken taco soup is its simplicity. All you need to do is pour the ingredients into a stock pot and bring it to a boil. We recommend using one can of chicken broth for a thicker soup, but feel free to add an extra can if you prefer a soupier consistency.
To elevate the flavor, we suggest adding more cumin, chili powder, garlic powder, and onion powder. These spices take an already tasty soup to a whole new level. While they’re not essential, they really do make a difference.
A Meal for Everyone
Who wouldn’t benefit from a filling and healthy meal that can be prepared in just 20 minutes? This soup is a crowd-pleaser that brings people together at the table. Whether you use pre-cooked shredded chicken or cook it while the soup simmers, the result is equally delicious.
There’s no stress or hassle involved in making this soup. It’s a no-fail recipe that delivers every time. So gather your loved ones and enjoy a comforting meal in no time. This is a recipe worth sharing.
Recipe
Serves: 6-8
Preparation Time: 15 minutes
Ingredients
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can sweet corn kernels, drained
- 1 (14.5 oz.) can diced tomatoes
- 1 (12.5 oz.) can chicken breast, drained and shredded
- 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can low-sodium chicken broth
- 1 (1 oz.) packet taco seasoning
- 1/2 teaspoon cumin, optional
- 1/2 teaspoon chili powder, optional
- 1/2 teaspoon garlic powder, optional
- 1/2 teaspoon onion powder, optional
- kosher salt and freshly ground pepper, to taste
Preparation
- Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles, and chicken broth in a large stock pot over medium-high heat.
- Stir in taco seasoning, cumin, chili powder, garlic powder, and onion powder. Add salt and pepper to taste. Adjust seasoning if necessary.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-30 minutes or until desired thickness is reached.
- Serve hot and garnish with sour cream, tortilla chips, and avocado.
Enjoy this easy and delicious 8-can chicken taco soup!
