8 Can Taco Soup
A hearty and flavorful Taco Soup made with just eight canned ingredients, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 can (15 ounce) diced tomatoes Do not drain.
- 1 can (15 ounce) corn Drained before adding to the pot.
- 1 can (15 ounce) black beans Rinsed and drained.
- 1 can (15 ounce) pinto beans Rinsed and drained.
- 1 can (10 3/4 ounce) cream of chicken soup
- 1 can (12 ounce) chicken breast Drained.
- 1 can (10 ounce) green enchilada sauce
- 1 can (15 ounce) chicken broth
- 2 tablespoons taco seasoning Or 1 packet.
Optional Toppings
- sliced olives
- diced avocado
- sour cream
- tortilla strips
- lime wedges
Instructions
Preparation
- Gather all ingredients and a large pot.
- Add the diced tomatoes to the pot without draining.
- Add the drained corn.
- Rinse and drain black beans and pinto beans before adding them to the pot.
- Add the cream of chicken soup and break the chicken into smaller pieces.
- Pour in the green enchilada sauce and chicken broth.
- Sprinkle the taco seasoning and stir to combine.
- Bring the soup to a rolling boil over medium heat.
- Once boiling, reduce heat and let the soup simmer for about 5-10 minutes.
- Taste and adjust seasoning as needed.
- Serve warm.
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Notes
Feel free to customize toppings and experiment with different variations of the soup. The soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.