8-Can Chicken Taco Soup

Isn’t it a delightful notion to have a recipe that practically prepares itself? Well, that’s precisely the essence of this 8-can chicken soup. As the name implies, this soup is built on the foundation of eight distinct cans of assorted ingredients. Within this concoction, you’ll find an assortment of beans, corn, tomatoes, chicken, and green chiles, among other flavorful components. While we relish its taste and its ability to satisfy, what truly captivates us is the swiftness with which it can be readied – we’re talking less than 20 minutes; now that’s a triumph!

Indeed, gather all your ingredients into your stock pot and set it ablaze with the heat until it reaches a boil. In our rendition, we employed a solitary can of chicken broth, as we prefer a thicker consistency. However, if you’re inclined toward a slightly more liquid texture, feel free to incorporate an additional can. While you could stick with the core eight ingredients, along with your taco seasoning, we firmly believe in embracing the bold. Consequently, we elevated the flavor profile by augmenting the cumin and chili powder quotient, accompanied by dashes of garlic and onion powder to achieve a harmonious blend. Are these additions absolutely crucial, considering the vibrant flavors already present? Perhaps not. Yet, do they elevate the recipe from good to exceptional? Unquestionably.

Can you think of anyone who wouldn’t relish a nourishing, healthful, and swiftly prepared meal within 20 minutes? It’s a safe bet that you can’t. While you’re welcome to incorporate freshly diced chicken breast and allow it to simmer as the soup bubbles away, we’ve found immense satisfaction in the simplicity of our version – it’s truly irresistible. No stress, no fuss; just a shared meal around the table, fostering togetherness and relishing each bite. Now, that’s a recipe that truly resonates with us.

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8-Can Chicken Taco Soup

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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
• Garnish options: sour cream, tortilla chips, avocado

Instructions

1. Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
2. Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
3. Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
4. Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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