Chicken Taco Soup is an 8-can soup consisting of beans, corn, chicken, and flavorful Mexican-inspired spices that create layers of flavor in the most pleasant comfort. It is the perfect meal for when you’re in a hurry but wanting a comforting meal for the family. Flavors can be strengthened with additional spices such as cumin and chili powder, and toppings like tortilla chips sour cream or even an avocado can add the final yummy touch. This meal is easy to whip up, delicious, and soft enough for your family’s gathering.
Reasons To Adore This Recipe:
Quick and simple: no slicing or chopping is required, and dinner is ready in a matter of moments.
Pantry staples: because everything is on a can or another shelf, you can keep your weights up to date and be confident that you are still cooking. Try our Slow Cooker Amish Lima Beans next.
Brilliant flavor: multiple spicy seasonings add depth and spice to these oats.
Simplified Substitution: Align the fire with covers or season your salsa with other vegetables.
Key Ingredients:
After draining Beans do not use additional sodium and help maintain a soup texture.
White Enchilada Sauce: This gives the soup a sour tang and a hint of warmness. Suppose you want some heat, you can switch to medium or mild.
Grated Green Chilli : Just for the taste. If fire rates are doubtful, discarded. If you like this, you'll love our Easy Chicken Burrito Casserole.
Chicken: Small frozen chicken is nutritious, but you should also prepare food for poultry or chicken from a rotating pot. Taco Preparation: quickly compacted with several tastes. You can replace the chilli preparation powder with chilli powder, cumin, and garlic and onion powders if you prefer.
Detailed ingredients and measurements are included in the recipe card below.
PREPARATION
Get the Base Ready
Collect Ingredients: Bring all your culinary skills to experience and ensure you are gathering all your pre-measured ingredients.
Find a Large Stockpot: Pour the following ingredients into a large stockpot set over medium-high heat:
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 pre-cooked chicken breast
1 cup of green enchilada sauce
1 can of diced green chiles (optional, about 1 cup, for extra heat)
4 cups of low-sodium chicken broth
Stir all the ingredients together.
Enhance the Flavor
Add Seasonings: 1 packet of taco seasoning should be mixed in (or make your own), using canned enchilada sauce and canned ingredients gives this mix enough flavor to benefit.
Alternatively, include an extra 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to your dish.
Salt and Pepper: Taste the mix for seasoning, and season with salt and pepper as required. The taco seasoning already has a lot of flavor in it, so keep that in mind.
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Gently Bring to a Boil: Turn up the heat to a gentle boil. For another easy option, see our Slow Cooker Amish Beef and Noodles.
Simmer To Combine Flavors: Reduce heat to medium-low and simmer uncovered for 20-30 minutes. Stir occasionally to blend the flavors and to prevent the soup from seizing to the bottom of the pot.
Adjust Consistency: When soup is too thick for your liking, thin it with a little additional chicken broth until it is the texture you like.
Serve and Garnish: Spoon the hot soup into soup bowls. Top each serving with a dollop of sour cream for creaminess, crunchy tortilla chips for texture, and slices of avocado for a rich finishing touch.
Optional garnishes: Cilantro, shredded cheese, lime wedges — go wild — or not! Serving Suggestions:
This Chicken Taco Soup is a meal unto itself, but you can do a few things to take it up a notch:
Side salad: Accompany the soup with something like sweet corn, creamy avocado and juicy, ripe tomato with a light vinaigrette.
Mexican Rice: Serve the soup with a scoop or two of rice, mixed into the soup or served on the side — the rice makes for a heartier texture.
Cornbread: Pair the soup with a wedge of hot cornbread for dunking in the broth.
Quesadillas: A cheese quesadilla can also make for a fun side dish, particularly if you’re serving this soup to kids.
For another can-based weeknight dinner, try Sloppy Joes with Chicken Gumbo Soup, ready in about 25 minutes.
If you like corn and green chiles, Corn and Green Chili Casserole bakes them into an easy side that serves 10.
Storage and Reheating Tips:
This soup is easy to reheat, store, and works well for meal prepping.
Refrigerate: Refrigerate, in an airtight container, for up to four days.
Freeze: Freeze in a freezable container for three months; thaw overnight before reheating in the fridge. You might also like our Melt In Your Mouth Beef Tips with Mushroom Gravy.
To Reheat: Warm in a saucepan over medium heat, stirring occasionally, until heated through. Or, reheat in the microwave 1-2 minutes, stirring halfway through.
Recipe Variations:
Here are a few variations to try to suit your tastes:
Creamy Chicken Taco Soup: stir in 1/2 cup heavy cream or a few ounces of cream cheese at the end of cooking to make it a creamy soup.
Spicy Kick: add a diced jalapeño or an extra teaspoon of chili powder if you want some bite to your soup.
Vegetarian: skip the chicken and use vegetable broth instead to make it vegetarian. Add another can or two of beans or a can of chickpeas for protein.
Fresh Veggies: stir in chopped up bell peppers, zucchini or even some spinach in the last 10-15 minutes for fresh veggies and added nutrients.
Southwestern Corn: stir in an extra can of southwest style canned corn for an added flavor bomb and a hint of spice. Try our Slow Cooker Amish Ground Beef Noodle Casserole next.
Conclusion:
This 8-Can Chicken Taco Soup is a meal that is easy to prepare, has a bold and comforting taste, and has only a small amount of work. Your lazy weekends or busy nights would be well-spent since these flavors stand on the table. When you’re ready to enjoy your delightful flavor-inspired taco soup, all you have to do is dump it, stir it, and eat it. Enjoy until the butts have been eaten! If you like this, you'll love our 4-Ingredient Slow Cooker Beef Cubed Steaks.
8-Can Chicken Taco Soup
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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
- kosher salt and freshly ground pepper to taste
Instructions
- In a large stockpot over medium-high heat, add pinto beans, black beans, corn, diced tomatoes with juice, shredded chicken, green enchilada sauce, diced green chiles, and chicken broth. Stir to combine.
- Stir in the taco seasoning. Optionally, add cumin, chili powder, garlic powder, and onion powder for extra flavor. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20-30 minutes, stirring occasionally. If the soup is too thick, add additional chicken broth.
- Serve hot in individual bowls. Garnish with sour cream, tortilla chips, and avocado slices. Optional garnishes include chopped cilantro, shredded cheese, or lime wedges.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Easy. But very salty, and I used Lo-Sodium broth, tomatoes, beans and taco seasoning. Have plenty of water handy, you’re going to need it!