7 Can Chicken Taco Soup
7 Can Chicken Taco Soup is a quick and easy dump and go dinner or stovetop supper. Flavorful, filling, and simply delicious!
Servings: 9 1 cups servings
Calories: 189kcal
Ingredients
- 15.5 ounce can pinto beans drained and rinsed
- 15.25 ounce can southwest corn with juice
- 15.25 ounce can black beans drained and rinsed
- 14.5 ounce can chicken broth
- 14.5 ounce can petite diced tomatoes with juice
- 12.5 ounce canned chunk chicken breast drained
- 10 ounce can mild green enchilada sauce
- 1 ounce 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 (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
Instructions
- Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 - 6 quart stock pot over medium heat.
- Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.
Nutrition
