7 Can Chicken Taco Soup
PREP TIME5MINUTES MINS
COOK TIME25MINUTES MINS
TOTAL TIME30MINUTES MINS
This 7 can chicken taco soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans.
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 & flaked (or about 2½ cups cooked/shredded chicken)
- ▢1 can (28 ounces) green enchilada sauce
- ▢1 can (14 ounces) chicken broth
- ▢1 packet (2 tablespoons) taco seasoning
- ▢½ teaspoon cumin
- ▢½ teaspoon chili powder
- ▢½ teaspoon garlic powder
Topping
- ▢1 cup cheddar cheese, shredded
- ▢limes, for garnish
- ▢tortilla chips, for serving
Instructions
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
Notes
*I mention in the post that you can also use any shredded chicken you may have or store-bought rotisserie chicken.
Nutrition
Servings: 6
Calories: 687
