Description
This easy, one-pot taco soup is packed with flavor and ready in no time! Using pantry staples like canned beans, corn, and tomatoes, it’s a hearty and comforting meal that requires minimal prep. Perfect for busy weeknights or when you’re craving a quick and delicious meal.
Ingredients
Scale
- 1 (12.5 oz) can cooked chicken, drained and shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can enchilada sauce (red or green, your choice)
- 1 packet taco seasoning
- 1 cup chicken broth (optional, for thinner soup consistency)
Instructions
- In a large pot, combine the shredded cooked chicken, black beans, pinto beans, corn, diced tomatoes with green chilies, diced tomatoes, enchilada sauce, and taco seasoning.
- Stir everything together, then bring the mixture to a simmer over medium heat.
- If you prefer a thinner soup, add the chicken broth and stir to combine.
- Let the soup simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning as necessary.
- Serve hot, with optional toppings like sour cream, shredded cheese, or fresh cilantro.
Notes
- For a spicier soup, you can add extra diced green chilies or jalapeños.
- If you don’t have cooked chicken on hand, rotisserie chicken works great as a shortcut!
- You can also top the soup with tortilla chips for a crunchy texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: chicken taco soup, easy taco soup, 7 can soup, canned soup recipe, hearty soup, Mexican soup