Description
7 Can Chicken Taco Soup Recipe is an easy, flavorful soup made with pinto and black beans, southwest corn, chunk chicken, diced tomatoes, chicken broth, enchilada sauce, and taco seasoning—perfect for a quick, comforting, and hearty meal.
Ingredients
15.5 ounce can pinto beans drained and rinsed
15.25 ounce can southwest corn with juice
15.25 ounce can black beans drained and rinsed
14.5 ounce can chicken broth
14.5 ounce can petite diced tomatoes with juice
12.5 ounce canned chunk chicken breast drained
10 ounce can mild green enchilada sauce
1 ounce package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
½ tsp ground cumin
½ tsp kosher salt
1 tbsp fresh chopped cilantro (optional garnish)
Sour cream (optional garnish)
Tortilla chips (optional garnish)
Shredded cheddar jack cheese (optional garnish)
Instructions
Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 – 6 quart stock pot over medium heat.
Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Homamade