8-Can Chicken Taco Soup

Nothing beats a recipe that practically cooks itself, and that’s exactly what this 8-Can Chicken Taco Soup offers. As the name suggests, this hearty soup is made from eight different canned ingredients, including beans, corn, tomatoes, chicken, and green chiles. The best part? It’s ready in under 20 minutes, just the time it takes to bring everything to a boil. Quick, easy, and delicious—what more could you ask for?

Why You’ll Love This Recipe

This soup is not only fast to make, but it’s also incredibly satisfying and packed with flavor. The combination of canned ingredients is convenient, and the addition of taco seasoning, cumin, and chili powder elevates the taste. Plus, it’s a one-pot wonder, meaning less cleanup and more time to enjoy with family and friends.

Kitchen Equipment You’ll Need

• Large stock pot
• Stirring spoon
• Can opener

Ingredients

• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can sweet corn kernels, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (12.5 oz.) can chicken breast, drained and shredded
• 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
• 1 (4 oz.) can diced green chiles
• 1 (14 oz.) can low-sodium chicken broth
• 1 (1 oz.) packet taco seasoning
• 1/2 teaspoon cumin, optional
• 1/2 teaspoon chili powder, optional
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon onion powder, optional
• Kosher salt and freshly ground pepper, to taste
• Garnish options: sour cream, tortilla chips, avocado

Step-by-Step Instructions

1. Place the pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles, and chicken broth in a large stock pot over medium-high heat.
2. Stir in the taco seasoning, cumin, chili powder, garlic powder, and onion powder. Add salt and pepper to taste, and adjust seasonings if necessary.
3. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes, or until it reaches your desired thickness.
4. Serve hot, garnished with sour cream, tortilla strips, and avocado. Enjoy!

Tips for Success

For a thicker soup, use less chicken broth. If you prefer it soupier, add an extra can. Customize the flavor to your liking by adjusting the spices. Remember, the longer it simmers, the more the flavors meld together.

Additional Tips or Variations

Feel free to use freshly diced chicken breast instead of canned chicken for a fresher taste. You can also add a squeeze of lime juice and some chopped cilantro for a burst of freshness. For a vegetarian version, replace chicken with more beans or vegetables.

Nutritional Highlights (Per Serving)

• Calories: Approximately 250
• Protein: 20g
• Fiber: 8g
• Fat: 5g
• Carbohydrates: 35g

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, it can be stored in the refrigerator for up to three days. Reheat gently on the stove before serving.

Can I freeze the soup? Absolutely. Let it cool completely, then freeze in airtight containers for up to three months.

What can I serve with this soup? It’s great with a side of crusty bread or a simple green salad.

Conclusion

This 8-Can Chicken Taco Soup is a quick, flavorful meal that brings everyone to the table. Give it a try, and don’t forget to share your experience with us. We’d love to hear how you enjoy this easy, delicious dish!