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7 Can Taco Soup

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This 7 Can Taco Soup is a quick, hearty, and satisfying recipe made entirely from pantry staples. With beans, corn, chicken, tomatoes, and enchilada sauce, it comes together in just 25 minutes for a flavorful Tex-Mex inspired meal that’s perfect for busy nights.

Ingredients

  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • 1 (15.25 oz) can southwest corn, with juice
  • 1 (15.25 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can chicken broth
  • 1 (14.5 oz) can petite diced tomatoes, with juice
  • 1 (12.25 oz) can chunk chicken breast, drained
  • 1 (10 oz) can mild green enchilada sauce

Instructions

  1. Open all seven cans. Drain and rinse the pinto beans, black beans, and chicken.
  2. Pour all ingredients into a large pot, including beans, corn (with juice), chicken broth, tomatoes (with juice), enchilada sauce, and chicken.
  3. Stir everything together and bring to a boil over medium-high heat.
  4. Once boiling, reduce heat and simmer 15–20 minutes for flavors to meld.
  5. Serve hot with toppings like shredded cheese, sour cream, green onions, or tortilla chips.

Notes

  • Add a packet of taco seasoning for extra flavor.
  • Swap chicken and broth for beans and vegetable broth to make it vegetarian.
  • Use ground beef or shredded rotisserie chicken instead of canned chicken.
  • Add Rotel or diced green chiles for extra spice.
  • Stir in cooked rice or pasta to make it heartier.

Nutrition

Find it online: https://recipesbyliza.com/7-can-taco-soup/