Description
A quick and fulfilling chicken taco-style soup made entirely from 7 canned pantry staples and a few spices. This one-pot wonder delivers bold Tex-Mex flavors in just about 30 minutes.
Ingredients
- 15.5 oz can pinto beans, drained and rinsed
- 15.25 oz can southwest corn (with juice) or sweet corn, drained
- 15.25 oz can black beans, drained and rinsed
- 14.5 oz can chicken broth
- 14.5 oz can petite diced tomatoes (with juice)
- 12.5 oz can chunk chicken breast, drained
- 10 oz can mild green enchilada sauce
- 1 oz package mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 tbsp fresh chopped cilantro (optional garnish)
- Sour cream, tortilla chips, shredded cheddar-jack cheese (optional garnishes)
Instructions
- In a 5–6 quart stockpot, combine all canned ingredients, seasonings, and spices.
- Place the pot over medium heat and bring to a gentle simmer.
- Simmer uncovered for 20 minutes, stirring occasionally.
- Once heated through and flavors are combined, remove from heat.
- Serve hot with desired garnishes like cilantro, sour cream, tortilla chips, or shredded cheese.
Notes
- Swap canned chicken with rotisserie or cooked shredded chicken for a fresher taste.
- Use hot or medium enchilada sauce for added spice.
- Vegetarian version: omit chicken and use vegetable broth.
- Add diced green chiles or cream cheese for extra flavor and creaminess.
- Great for freezing—store in individual portions for convenience.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 35mg
