7 Can Chicken Taco Soup
This hearty and flavorful soup combines seven canned ingredients to create a quick and easy meal. Perfect for busy weeknights, it is packed with protein and can be customized with your favorite toppings.
Equipment
- 1 large pot or Dutch oven
- 1 can opener
- 1 stirring spoon
- 1 measuring cups
- 1 ladle
- 1 bowl (for toppings)
Ingredients
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) diced tomatoes
- 1 can (14 oz) chicken broth
- 1 can (12.5 oz) canned chicken drained
- 1 can (4 oz) diced green chilies
- 1 tablespoon taco seasoning
- 1 cup shredded cheese optional, for topping
- 1 cup sour cream optional, for serving
- 1 cup tortilla chips optional, for garnish
- fresh cilantro optional, for garnish
Instructions
- Place the large pot or Dutch oven over medium heat.
- Open all the canned ingredients using the can opener.
- Add black beans, corn, diced tomatoes with green chilies, diced tomatoes, chicken broth, canned chicken, and diced green chilies to the pot.
- Sprinkle the taco seasoning into the pot and stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. You can add salt and pepper if desired.
- Once heated through, remove from heat and serve hot.
Notes
Feel free to customize the soup by adding bell peppers, onions, or any other vegetables you enjoy. Top with shredded cheese, sour cream, tortilla chips, or fresh cilantro to enhance the flavor and presentation. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may deepen as the soup sits.