8-Can Chicken Taco Soup
A delicious and easy chicken taco soup made with pantry staples. This one-pot meal brings together hearty beans, sweet corn, tomatoes, chicken, and bold taco seasoning for a flavorful dish that comes together in under 30 minutes. Perfect for a quick weeknight dinner or a cozy lunch.
Ingredients
- 1 can pinto beans 15 oz., rinsed and drained
- 1 can black beans 15 oz., rinsed and drained
- 1 can sweet corn kernels 15 oz., drained
- 1 can diced tomatoes 14.5 oz.
- 1 can chicken breast 12.5 oz., drained and shredded
- 1/2 can green enchilada sauce 15 oz. (or 1, 10 oz. can)
- 1 can diced green chiles 4 oz.
- 1 can low-sodium chicken broth 14 oz.
- 1 packet taco seasoning 1 oz.
- 1/2 tsp cumin optional
- 1/2 tsp chili powder optional
- 1/2 tsp garlic powder optional
- 1/2 tsp onion powder optional
- kosher salt and freshly ground pepper to taste
- garnishes sour cream, tortilla chips, avocado
Instructions
- In a large stockpot over medium-high heat, combine pinto beans, black beans, sweet corn, diced tomatoes, shredded chicken, green enchilada sauce, diced green chiles, and chicken broth.
- Stir in taco seasoning and optional spices (cumin, chili powder, garlic powder, and onion powder). Season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to low. Let simmer uncovered for 20-30 minutes, stirring occasionally.
- Ladle soup into bowls and garnish with sour cream, tortilla chips, and avocado slices. Serve hot.
Notes
To make it vegetarian, use vegetable broth instead of chicken broth and omit the chicken. Adjust spices and toppings to suit your taste.
Nutrition
Calories: 250kcal
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