7 Can Chicken Taco Soup
This quick and easy 7 Can Chicken Taco Soup is a hearty and flavorful dish that comes together in no time using canned ingredients. It's perfect for a busy weeknight dinner or a cozy lunch.
Equipment
- 1 Large pot or Dutch oven
- 1 Can opener
- 1 Wooden spoon or spatula
- 1 set Measuring cups
- 1 Ladle
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 (10 oz) diced tomatoes
- 1 can (15 oz) chicken broth
- 1 can (12.5 oz) canned chicken drained
- 1 packet (1 oz) taco seasoning
- 1 cup water
Instructions
- Open all the canned ingredients using a can opener and set them aside.
- In a large pot or Dutch oven, combine the black beans, corn, diced tomatoes with green chilies, diced tomatoes, chicken broth, drained canned chicken, taco seasoning, and water.
- Stir the mixture well using a wooden spoon or spatula until all the ingredients are combined.
- Place the pot over medium-high heat and bring it to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, stirring occasionally.
- Taste the soup and adjust seasoning if necessary.
- Serve the soup hot in bowls and add desired optional toppings, such as shredded cheese, sour cream, avocado, and tortilla chips.
Notes
Feel free to customize this soup with your favorite canned vegetables or beans.
For extra heat, consider adding jalapeños or cayenne pepper.
This soup stores well in the refrigerator for up to 3 days and can also be frozen for longer storage.