8 Can Taco Soup
A hearty and flavorful soup made with eight convenient canned ingredients, perfect for busy weeknights and cozy weekends.
Ingredients
Main Ingredients
- 1 can 15 ounce can diced tomatoes
- 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
- 1 can 12 ounce can chicken breast, drained
- 1 can 10 ounce can green enchilada sauce
- 1 can 15 ounce can chicken broth
- 2 tablespoons taco seasoning (or 1 packet)
Optional Toppings
- sliced olives for tang
- diced avocado for creaminess
- sour cream to balance the spices
- tortilla strips for crunch
- lime wedges for a zesty finish
Instructions
Preparation
- Gather all your ingredients along with a large pot.
- Open the can of diced tomatoes and pour them into the pot.
- Drain the corn and add it to the pot, followed by the rinsed black beans.
- Rinse the pinto beans and add them to the pot.
- Pour in the cream of chicken soup.
- Add the drained chicken breast and break it into smaller pieces.
- Pour in the green enchilada sauce and chicken broth.
- Sprinkle in the taco seasoning and stir all the ingredients together.
Cooking
- Bring the mixture to a boil over medium heat.
- Once it reaches a gentle simmer, reduce the heat and let it simmer for about 5 minutes.
Serving
- Ladle the hot soup into bowls and serve warm with your choice of toppings.
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Notes
This soup can be customized with bean alternatives, has a vegetarian option, and can be made ahead or frozen for later use.