Ingredients (The 6 Cans + Protein)
- 2 cans (15 oz each) black beans or pinto beans, rinsed and drained (adds plant-based protein and fiber)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilis (like Rotel)
- 1 can (15 oz) crushed or tomato sauce
- 1 can (10 oz) red enchilada sauce
- 1.5 lbs chicken breasts (fresh or cooked/shredded)
- 1 packet taco seasoning (or 2 tbsp homemade blend: cumin, chili powder, garlic powder, onion powder, salt, and pepper)
- 2 cups low-sodium chicken broth
Step-by-Step Instructions
- Combine the Base: In a large pot or Dutch oven, dump all 6 cans (beans, corn, diced tomatoes, tomato sauce, and enchilada sauce) along with the chicken broth. Stir well to combine.
- Add the Chicken & Seasoning: Stir in the taco seasoning. Place your raw chicken breasts right into the liquid mixture (or add pre-cooked shredded chicken if you’re short on time).
- Simmer & Cook: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes (or until the chicken is cooked through and tender).
- Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the meat back to the soup. Stir everything together and let it simmer uncovered for another 5 minutes so the flavors meld.
- Serve & Enjoy: Ladle into bowls or meal-prep glass containers. Top with fresh cilantro, a squeeze of lime juice, or a sprinkle of low-fat cheese if desired!
Estimated Nutritional Breakdown (Per Serving / 1/6th of Recipe)
- Calories: ~310 kcal
- Protein: ~28g
- Carbs: ~42g
- Fats: ~3g