Seven can chicken taco soup

Name: Seven can chicken taco soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 15.5 ounces pinto beans, drained and rinsed; 15.25 ounces southwest corn, with juice; 15.25 ounces black beans, drained and rinsed; 14.5 ounces chicken broth; 14.5 ounces petite diced tomatoes with juice; 12.25 ounces chunk chicken breast, drianed; 10 ounces mild green enchilada sauce; 1 ounce mild taco seasoning; 2 teaspoons fresh minced garlic; 1 teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 1 tablespoon fresh chopped cilantro, optional garnish; Sour cream, optional garnish; Tortilla chips, optional garnish; Shredded cheddar jack cheese, optional garnish

4 steps

Prep:10minCook:20min

Updated at: Wed, 16 Aug 2023 17:52:35 GMT

Nutrition balance score

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Ingredients

9 servings

15.5 ouncespinto beans

drained and rinsed

15.25 ouncessouthwest corn

with juice

15.25 ouncesblack beans

drained and rinsed

14.5 ounceschicken broth

14.5 ouncespetite diced tomatoes with juice

12.25 ounceschicken breast

chunk, drianed

10 ouncesmild green enchilada sauce

1 ouncemild taco seasoning

2 teaspoonsgarlic

fresh minced

1 teaspoononion powder

½ teaspoonground cumin

½ teaspoonkosher salt

1 tablespooncilantro

fresh chopped, optional garnish

Shredded, optional garnish

Instructions

Step 1

Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a 5 to 6-quart stockpot over medium heat.

Step 2

Continue cooking the soup uncovered for 20 minutes, stirring occasionally. Serve while hot. Garnish with chopped cilantro, sour cream, tortilla chips, and shredded cheese.

Step 3

This recipe can easily be doubled if you want to make a large batch and freeze portions for a quick meal on another night.

Step 4

You can also cook the soup in the crockpot on a low setting, for 4 to 6 hours.