Welcome to my cozy corner of the internet, where today, we’re diving into a heartwarming recipe that’s both a feast for the senses and a testament to culinary simplicity: the 8-Can Chicken Taco Soup.
Whether you’re a seasoned chef or a kitchen novice, this recipe is a delightful adventure that promises to bring warmth and joy to your table.
Who is This Recipe For?
This easy-to-make, flavor-packed soup is perfect for busy weeknights, lazy weekends, and everything in between. It’s especially great for those who love to enjoy delicious, hearty meals without spending hours in the kitchen. If you’re a fan of Mexican flavors and looking for a comforting dish that’s both nutritious and satisfying, this recipe is for you!
Why You’ll Love This 8-Can Chicken Taco Soup
This 8-can Chicken Taco Soup is a marvel of convenience and taste. It’s:
- Quick and Easy: With minimal prep and cooking time, this soup is ideal for those hectic days.
- Nutritious: Packed with protein and fiber, it’s a healthy choice for the whole family.
- Versatile: Easily adaptable to suit your taste preferences and dietary needs.
- Perfect for Leftovers: Even better the next day, making it a great option for meal prep.
8-Can Chicken Taco Soup
Ingredients
- 1 15 oz. can of pinto beans, rinsed and drained
- 1 15 oz. can of black beans, rinsed and drained
- 1 15 oz. can of sweet corn kernels, drained
- 1 14.5 oz. can of diced tomatoes
- 1 12.5 oz. can of chicken breast, drained and shredded
- 1/2 15 oz. can of green enchilada sauce (or a 10 oz. can)
- 1 4 oz. can of diced green chiles
- 1 14 oz. can of low-sodium chicken broth
- 1 1 oz. packet of taco seasoning
- Optional: 1/2 teaspoon each of cumin chili powder, garlic powder, and onion powder
- Kosher salt and freshly ground pepper to taste
Garnish Options:
- Sour cream
- Tortilla chips or strips
- Avocado
Instructions
Combine Ingredients:
- In a large stock pot, place the pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles, and chicken broth over medium-high heat.
Season:
- Stir in the taco seasoning, along with cumin, chili powder, garlic powder, and onion powder if using. Season with salt and pepper to your liking. Taste and adjust the seasoning as necessary.
Cook:
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20-30 minutes, or until it reaches your desired thickness.
Serve:
- Serve the soup hot, garnished with sour cream, tortilla strips, and avocado slices.
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