8 Can Taco Soup
A quick and satisfying meal made from eight cans of ingredients, this hearty taco soup is perfect for busy weeknights and casual gatherings.
Ingredients
Main Ingredients
- 1 can 15 ounce can diced tomatoes Form the base of your soup.
- 1 can 15 ounce can corn Drained.
- 1 can 15 ounce can black beans Rinsed.
- 1 can 15 ounce can pinto beans Rinsed.
- 1 can 10 3/4 ounce can cream of chicken soup For a creamy texture.
- 1 can 12 ounce can chicken breast Drained.
- 1 can 10 ounce can green enchilada sauce Adds flavor.
- 1 can 15 ounce can chicken broth Provides liquid for the soup.
- 2 tablespoons taco seasoning Or 1 packet, adjust to taste.
Toppings
- Olives, sliced For topping.
- Avocado, diced For topping.
- Sour cream For topping.
- Tortilla strips For topping.
- Lime wedges For garnish.
Instructions
Preparation
- Gather all your ingredients and lay them out on your workspace.
- In a large pot, pour in the can of diced tomatoes.
- Add the drained corn to the pot.
- Rinse the black beans and add them along with the pinto beans.
- Stir in the cream of chicken soup to combine.
- Add the drained chicken breast.
- Fold in the green enchilada sauce.
- Pour in the chicken broth.
- Sprinkle in the taco seasoning and mix well.
- Place the pot over medium heat and bring to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for about five minutes.
- Taste and adjust the seasoning as needed.
Serving
- Ladle the soup into individual bowls and add your favorite toppings.
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Notes
For an extra kick, consider adding diced jalapeños or hot sauce. The soup can easily be modified for a vegetarian version by replacing chicken with additional beans or using vegetable broth.