Description
This 7 Can Chicken Taco Soup is a quick and easy meal that’s packed with flavor! With just seven pantry staples, you can whip up a hearty, spicy, and satisfying soup perfect for busy nights or family gatherings.
Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) chicken breast, drained
- 1 packet taco seasoning
- 1 can (14.5 oz) chicken broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
- Combine Ingredients: In a large pot, combine the white beans, corn, diced tomatoes with green chilies, green chilies, chicken breast, taco seasoning, and chicken broth. Stir to combine.
- Heat the Soup: Bring the mixture to a simmer over medium heat, stirring occasionally. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
- Serve: Once heated through, serve the soup in bowls. Add desired toppings like shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips.
- Enjoy: Enjoy your quick and flavorful Chicken Taco Soup!
Notes
- This soup is customizable—feel free to add extra veggies like bell peppers or onions for more flavor.
- For a spicier soup, add a diced jalapeño or extra taco seasoning.
- If you don’t have canned chicken, you can substitute with shredded rotisserie chicken or leftover cooked chicken.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Serve with warm tortillas or cornbread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 30mg