This 7-can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!
This is really good!! I’ve made it twice now and will make it again later this week. It’s very filling and soooo easy to make.
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
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Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
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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.
