7 Can Chicken Taco Soup (Print-Friendly Version)
Hearty chicken taco soup with beans, corn, tomatoes and seasoning—easy one-pot comfort with pantry staples.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 can (439 g) pinto beans, drained and rinsed
02 -
1 can (432 g) southwest corn, with liquid
03 -
1 can (432 g) black beans, drained and rinsed
04 -
1 can (411 g) chicken broth
05 -
1 can (411 g) petite diced tomatoes, with liquid
06 -
1 can (354 g) chunk chicken breast, drained
07 -
1 can (284 g) mild green enchilada sauce
→ Seasonings
08 -
1 package (28 g) mild taco seasoning
09 -
2 teaspoons fresh minced garlic
10 -
1 teaspoon onion powder
11 -
0.5 teaspoon ground cumin
12 -
0.5 teaspoon kosher salt
→ Optional Garnishes
13 -
1 tablespoon fresh chopped cilantro
14 -
Sour cream, as desired
15 -
Tortilla chips, as desired
16 -
Shredded cheddar jack cheese, as desired
# How to Make It:
01 -
Place pinto beans, southwest corn with liquid, black beans, chicken broth, diced tomatoes with juice, chunk chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt into a 5 to 6 litre stock pot over medium heat.
02 -
Cook uncovered for 20 minutes, stirring occasionally, until heated through and flavours meld.
03 -
Ladle hot soup into bowls and garnish with chopped cilantro, a dollop of sour cream, tortilla chips, and shredded cheddar jack cheese as desired.
# Extra Information:
01 -
For a richer flavour, sauté the garlic with a teaspoon of oil before adding the remaining ingredients.