7 Can Chicken Taco Soup
The 7 Can Chicken Taco Soup is the ultimate weeknight hack for busy home cooks. This vibrant, hearty meal combines pantry staples like black beans, corn, tomatoes, and zesty green enchilada sauce with succulent chicken to create a restaurant-style flavor profile in a fraction of the time. It is a foolproof, soul-warming dish that is perfect for families and easy to customize with your favorite toppings.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (12.5 ounces) chicken breast, drained and flaked (or 2.5 cups shredded rotisserie chicken)
1 can (28 ounces) green enchilada sauce
1 can (14 ounces) chicken broth
1 packet (2 tablespoons) taco seasoning
Instructions
Place a large pot or Dutch oven over medium heat.
Combine all seven ingredients into the pot.
Stir the mixture thoroughly to incorporate the taco seasoning throughout the broth.
Bring the soup to a gentle simmer.
Reduce heat to low and allow to simmer for 15 to 20 minutes to meld the flavors together.
Stir occasionally to ensure it does not stick to the bottom of the pot.
Serve warm in bowls topped with your favorite garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day. Customize with toppings like shredded cheese, avocado, sour cream, cilantro, or tortilla chips.
Find it online: https://cookingwithramsay.com/7-can-chicken-taco-soup/