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7-can Chicken Taco Soup

7-can Chicken Taco Soup
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A quick and easy 7-can chicken taco soup recipe, perfect for a weeknight meal. This hearty soup is packed with flavor and requires minimal preparation.

Ingredients

Scale
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, undrained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
  • 1 (10 oz) can mild red enchilada sauce
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 12.5 oz can cooked chicken, drained and shredded (or 2 cups shredded rotisserie chicken)
  • 1 (1 oz) packet taco seasoning mix
  • Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, avocado slices, fresh cilantro

Instructions

  1. Combine all ingredients in a large pot or Dutch oven.
  2. Stir well to combine all ingredients.
  3. Bring the soup to a simmer over medium heat, stirring occasionally.
  4. Reduce heat to low, cover, and let it simmer for at least 15-20 minutes to allow flavors to meld and the soup to heat through.
  5. Serve hot with your favorite taco soup toppings.

Notes

  • For a spicier soup, use Rotel diced tomatoes with hot green chilies or add a pinch of cayenne pepper.
  • If you prefer a thicker soup, you can use less enchilada sauce or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last few minutes of simmering.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.masterthecook.com/7-can-chicken-taco-soup/