Name: 8-Can Chicken Taco Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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, with juice); 1 can chicken breast (12.5 oz, drained and shredded); 0.5 can green enchilada sauce (or 1, 10 oz can); 1 can diced green chiles (4 oz, optional); 1 can low-sodium chicken broth (14 oz); 1 packet taco seasoning (1 oz); 0.5 teaspoon cumin (optional); 0.5 teaspoon chili powder (optional); 0.5 teaspoon garlic powder (optional); 0.5 teaspoon onion powder (optional); 0 kosher salt and freshly ground pepper (to taste)

This 8-can Chicken Taco Soup brings together a medley of beans, corn, chicken, and Mexican-inspired flavors in a hearty, comforting dish. It’s perfect for busy days when you want a home-cooked meal without a long prep time. The addition of optional spices like cumin and chili powder can elevate the taste, while garnishes like sour cream, tortilla chips, and avocado add a delightful finishing touch. This soup is versatile, easy to make, and perfect for a cozy meal with all the family.

Why You’ll Love This Recipe:

Quick and Easy: With minimal chopping or prep work, this soup comes together in under 30 minutes.
Pantry-Friendly: All ingredients are canned or shelf-stable, so you can keep them on hand for a last-minute meal.
Bold Flavors: Taco seasoning and optional spices add depth and zest to the soup.
Versatile and Customizable: Adjust the spice level, add extra vegetables, or switch up the garnishes to make it your own.

Key Ingredients:

Beans: Draining and rinsing the beans reduces excess sodium and helps control the soup’s consistency.
Green Enchilada Sauce: Adds a unique tang and slight heat to the soup. You can use mild or medium, depending on your spice preference.
Diced Green Chiles: Adds a subtle kick. Feel free to omit for a milder soup or add extra for more spice.
Chicken: Canned chicken is convenient, but you can also use leftover cooked chicken or rotisserie chicken for added flavor.
Taco Seasoning: This seasoning mix is a quick way to pack in flavor. For a homemade option, combine chili powder, cumin, garlic powder, and onion powder.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Preparation Steps

1. Prepare the Base

Gather Ingredients: Collect all necessary ingredients for easy access as you cook.
Combine Ingredients: In a large stockpot over medium-high heat, add:
1 can of pinto beans (drained and rinsed)
1 can of black beans (drained and rinsed)
1 can of sweet corn kernels (drained)
1 can of diced tomatoes (with juice)
2 cups of shredded chicken breast (pre-cooked)
1 cup of green enchilada sauce
1 can of diced green chiles (optional, for extra heat)
4 cups of low-sodium chicken broth
Stir everything to combine.

2. Season to Perfection

Add Seasonings: Stir in 1 packet of taco seasoning.
Optionally, add 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to deepen the flavor.
Adjust Salt and Pepper: Taste the mixture, then add salt and pepper as needed (the taco seasoning already provides a lot of flavors).

3. Simmer to Blend

Bring to a Boil: Increase heat to bring the mixture to a gentle boil.
Reduce Heat and Simmer: Lower the heat to medium-low and simmer uncovered for 20-30 minutes, stirring occasionally to blend flavors and prevent sticking.
Check Consistency: If the soup is too thick for your preference, add a bit more chicken broth.

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4. Garnish and Serve

Ladle into Bowls: Serve the soup hot in individual bowls.
Add Toppings: Garnish with:
A dollop of sour cream for creaminess
A handful of crunchy tortilla chips for texture
Slices of avocado for richness
Optional Garnishes: Sprinkle with chopped cilantro, shredded cheese, or lime wedges for extra flavor.

Serving Suggestions:

This Chicken Taco Soup is delicious on its own, but here are a few ideas to make it even more satisfying:

Side Salad: Serve with a simple side salad topped with avocado, tomatoes, and a light vinaigrette for a fresh contrast.
Mexican Rice: A scoop of rice in the soup or on the side adds extra texture and makes the meal more filling.
Cornbread: A slice of warm cornbread is perfect for dipping into the flavorful broth.
Quesadillas: Pair with a cheese quesadilla for an extra treat, especially for kids.

Storage and Reheating Tips:

This soup is great for meal prep, as it stores and reheats well.

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for 1-2 minutes, stirring halfway through.

Recipe Variations:

Try one of these variations to customize the soup to your taste:

Creamy Chicken Taco Soup: Add 1/2 cup of heavy cream or a few ounces of cream cheese during the last 5 minutes of cooking for a creamy version.
Spicy Kick: Add a diced jalapeño or extra chili powder if you like a bit more heat.
Vegetarian Option: Skip the chicken and use vegetable broth to make it vegetarian. You can add extra beans or a can of chickpeas for added protein.
Fresh Veggies: Stir in fresh bell peppers, zucchini, or chopped spinach during the last 10 minutes of cooking for extra nutrients.
Southwest Corn: Use southwest-style canned corn for an extra burst of flavor and a hint of spice.

Conclusion:

This 8-Can Chicken Taco Soup is a quick and easy meal that delivers comforting, bold flavors with minimal effort. Perfect for busy nights or lazy weekends, it’s a soup that’s ready in no time but still tastes like it’s been simmering all day. Just dump, stir, and enjoy the wonderful, warming flavors of this delightful taco-inspired soup. Enjoy every delicious spoonful!