8 Can Taco Soup
A quick and easy taco soup made with just eight canned ingredients, packed with flavor and nutrients, perfect for busy weeknights.
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 of taco seasoning
Toppings
- to taste Olives, sliced for topping
- to taste Avocado, diced for topping
- to taste Sour cream for topping
- to taste Tortilla strips for topping
- 1 Lime wedges for garnish
Instructions
Preparation
- Gather all your ingredients to make the cooking process seamless.
- Grab a large pot that can hold at least 6 quarts.
Cooking
- Pour in the can of diced tomatoes.
- Add the drained corn.
- Rinse the black beans and add them to the pot.
- Include the pinto beans, rinsed thoroughly.
- Incorporate the cream of chicken soup.
- Add the drained chicken breast.
- Pour in the green enchilada sauce.
- Add the chicken broth.
- Sprinkle in the taco seasoning.
- Place the pot over medium heat and bring to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 5 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary.
Serving
- Ladle the hot soup into bowls.
- Top with sliced olives, diced avocado, sour cream, tortilla strips, and lime wedges as desired.
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Notes
For variations, consider making it vegetarian, adding cheese, or adjusting spice levels with jalapeños or hot sauce. Stores well for up to 4 days in the fridge.