8-Can Chicken Taco Soup
This quick and flavorful 8-Can Chicken Taco Soup is a hearty comfort dish that brings together savory beans, tender chicken, and classic taco seasonings in a deliciously easy recipe. Perfect for a weeknight dinner or a cozy gathering!
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
This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days. Reheat over medium heat and add more broth if it thickens.
Nutrition
Calories: 310kcal
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