- In a large pot or Dutch oven, combine all the canned ingredients: pinto beans, southwest corn, black beans, chicken broth, petite diced tomatoes (with juice), chunk chicken breast, and green enchilada sauce.
- Stir in the taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt. Mix well to ensure everything is evenly distributed.
- Bring the soup to a simmer over medium heat, stirring occasionally to prevent sticking. Let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- Once heated through, taste and adjust seasoning if necessary (you may want to add a bit more salt or taco seasoning depending on your preference).
- Serve hot with your favorite toppings such as shredded cheese, sour cream, tortilla chips, or chopped cilantro.
Serving Suggestions:
This 7 Can Chicken Taco Soup is perfect for a quick and easy meal! Serve it with:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Crumbled tortilla chips
- Avocado slices
Tips:
- For added heat, consider adding a chopped jalapeño or a few dashes of hot sauce.
- If you prefer a thicker soup, reduce the amount of chicken broth or let the soup simmer for a longer period of time to allow it to reduce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or you can freeze it for later use.
Variations:
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Add extra vegetables like bell peppers, zucchini, or spinach to boost the nutrition.
- For a creamier texture, stir in a dollop of cream cheese or sour cream at the end of cooking.
Conclusion:
This 7 Can Chicken Taco Soup is an easy, delicious, and comforting meal that can be made in no time. With minimal prep and a handful of pantry staples, you can enjoy a hearty, flavorful soup perfect for any occasion. Plus, it’s fully customizable, so feel free to get creative with toppings and ingredients!
