For a quick and easy dinner idea follow this recipe for an 8-Can Chicken Taco Soup. This will only take you about 20 to 30 minutes to cook. A perfect chicken taco soup that is heartwarming, loaded, and super flavorful.
I think yeah all will agree that nothing is better than having a recipe that cooks itself. If you are still wondering, this soup comprised of eight different cans of assorted ingredients, thus, the name 8-cans. I love how this soup is so filling. It has beans, corn, tomatoes, chicken, and green chiles among the many things this soup consists of. Drop everything in the pot and bring to a boil, and dinner is ready in under 20 minutes!
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 dice 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
How to make 8-Can Chicken Taco Soup
Step 1: In a large stockpot, cook the pinto beans, black beans, corn, tomatoes, enchilada sauce, green chiles, and chicken broth over medium-high heat.
Step 2: And stir in the taco seasoning, followed with the cumin, chili powder, garlic powder, and onion powder. Sprinkle some salt and pepper to taste. Adjust the seasoning if necessary.
Step 3: Bring to a boil. Once boiling, reduce the heat to low and let the mixture simmer for about 20 to 30 minutes or until you reached the desired thickness.
Step 4: Remove from the oven and serve immediately. Garnish with sour cream, tortilla strips, and avocado. Enjoy!
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 dice 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
Instructions
Step 1: In a large stockpot, cook the pinto beans, black beans, corn, tomatoes, enchilada sauce, green chiles, and chicken broth over medium-high heat.
Step 2: And stir in the taco seasoning, followed with the cumin, chili powder, garlic powder, and onion powder. Sprinkle some salt and pepper to taste. Adjust the seasoning if necessary.
Step 3: Bring to a boil. Once boiling, reduce the heat to low and let the mixture simmer for about 20 to 30 minutes or until you reached the desired thickness.
Step 4: Remove from the oven and serve immediately. Garnish with sour cream, tortilla strips, and avocado. Enjoy!
