8-CAN CHICKEN TACO SOUP
There’s something wonderfully comforting about a recipe that asks very little of you but gives you so much in return. This cozy 8-can chicken taco soup has been one of my go-to “busy day” suppers for years—warm, bold, and ready in no time at all. It’s the kind of meal I love to keep in my back pocket for chilly evenings or last-minute company, because every can adds a little charm and heartiness to the pot.
Ingredients
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (12.5 oz) cooked chicken breast, drained and lightly shredded
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles (optional for extra heat)
- 1 can (14 oz) low-sodium chicken broth
- 1 packet (1 oz) taco seasoning
- ½ teaspoon ground cumin (optional)
- ½ teaspoon chili powder (optional)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot set over medium heat, combine the pinto beans, black beans, corn, diced tomatoes with their juices, shredded chicken, enchilada sauce, green chiles, and chicken broth. Give everything a good stir.
- Sprinkle in the taco seasoning, along with the optional cumin, chili powder, garlic powder, and onion powder if you’d like a deeper, richer flavor. Season with salt and pepper to suit your taste.
- Bring the pot to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 20–30 minutes. Stir occasionally. If it thickens more than you’d like, simply add a splash of extra broth.
- Ladle the soup into bowls while piping hot. Top with your favorites—sour cream, crunchy tortilla chips, and creamy avocado are always lovely. You can also add chopped cilantro, a sprinkle of cheese, or a bright squeeze of lime.
