7 Can Chicken Taco Soup
THIS IS MY JAM. I LOVE this soup!! I love how easy it is to make. I love how flavorful it is. I love that it makes a big old giant pot so I can eat it for days. I love that is tastes like Mexican chili. Yeah…it just doesn’t get any better than this!!
Serving Size: 6 servings
7 Can Chicken Taco Soup
This soup is one of my all-time favorite meals. It's simple, it's EASY, and the flavors are on point.
Prep time: 10 MinTotal time: 10 Min
Ingredients
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) pinto beans, drained and rinsed
- 1 can (14.5-ounce) petite diced tomatoes
- 1 can (15-ounce) sweet corn, drained
- 1 can (12.5-ounce) chicken breast, drained & flaked
- 1 large can (28-ounce) green enchilada sauce
- 1 can (14-ounce) chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Shredded cheese (optional)
- Tortilla chips (optional)
- Sour cream (optional)
- Avocado slices (optional)
- Lime wedges (optional)
Instructions
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20 to 25 minutes. Serve warm with desired optional ingredients.
Notes
I no longer add avocado. While I LOVE avocados, they’re expensive and temperamental in terms of when they are/aren’t ripe, and to be honest, there is so much flavor in this dish, the avocados get overpowered. The lime wedges, sour cream and tortillas are a MUST, in my opinion.