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

1. 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.
2. 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.
3. 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.
4. 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.