7 Can Chicken Taco Soup
This 7 Can Chicken Taco Soup is a quick and easy one-pot meal combining the flavors of taco seasoning with tender chicken and a variety of beans and vegetables. Perfect for a busy weeknight dinner, this soup is hearty, satisfying, and can be ready in under 30 minutes.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 can opener
- 1 ladle for serving
Ingredients
- 1 can black beans 15 oz, drained and rinsed
- 1 can pinto beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 15 oz
- 1 can diced tomatoes 10 oz, undrained
- 1 can chunk chicken breast 12.5 oz, drained
- 1 can chicken broth 10 oz
- 1 packet taco seasoning 1 oz
- 1 cup water optional, depending on desired thickness
- to taste salt
- to taste pepper
Instructions
- In a large pot or Dutch oven, combine the black beans, pinto beans, corn, diced tomatoes with green chilies, diced tomatoes, chunk chicken, chicken broth, taco seasoning, and water (if using).
- Stir all ingredients together until well mixed.
- Heat the pot over medium-high heat until the mixture comes to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
- Taste the soup and season with additional salt and pepper if necessary.
- Serve hot, ladling the soup into bowls.
Notes
This soup can be topped with your favorite garnishes such as shredded cheese, sour cream, avocado, or chopped cilantro.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier version, add jalapeños or your favorite hot sauce.