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8-Can Chicken Taco Soup Recipe

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★★★★★

4.7 from 82 reviews

This hearty and flavorful 8-Can Chicken Taco Soup combines tender shredded chicken, beans, corn, tomatoes, and spices in a savory broth, making for a quick and easy meal perfect for busy weeknights. Packed with protein and vibrant Mexican-inspired flavors, this soup is a comforting and satisfying dish that can be customized with your favorite toppings.

Ingredients

Scale

Main Ingredients

  • 1 can pinto beans (15 oz, rinsed and drained)
  • 1 can black beans (15 oz, rinsed and drained)
  • 1 can sweet corn kernels (15 oz, drained)
  • 1 can diced tomatoes (14.5 oz, with juice)
  • 1 can chicken breast (12.5 oz, drained and shredded)
  • 0.5 can green enchilada sauce (or 1, 10 oz can)
  • 1 can diced green chiles (4 oz, optional)
  • 1 can low-sodium chicken broth (14 oz)

Seasonings

  • 1 packet taco seasoning (1 oz)
  • 0.5 teaspoon cumin (optional)
  • 0.5 teaspoon chili powder (optional)
  • 0.5 teaspoon garlic powder (optional)
  • 0.5 teaspoon onion powder (optional)
  • 0 kosher salt and freshly ground pepper (to taste)

Instructions

  1. Prepare the Base: In a large stockpot over medium-high heat, combine the rinsed pinto beans, black beans, drained corn, diced tomatoes with their juice, shredded chicken breast, green enchilada sauce, diced green chiles (if using), and chicken broth. Stir well to mix all the ingredients evenly.
  2. Season to Perfection: Add the taco seasoning packet into the mixture. For enhanced flavor, optionally sprinkle in cumin, chili powder, garlic powder, and onion powder. Season with kosher salt and freshly ground pepper to your taste. Stir thoroughly to incorporate all the spices and seasonings.
  3. Simmer to Blend: Bring the soup to a gentle boil, then reduce the heat to medium-low. Allow it to simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and to blend flavors. If the soup becomes too thick, gradually add more chicken broth until the desired consistency is reached.
  4. Garnish and Serve: Once simmered and well combined, ladle the hot soup into individual bowls. Garnish each serving with sour cream, tortilla chips, and avocado slices for added texture and creaminess. Additional optional garnishes include chopped cilantro, shredded cheese, or lime wedges to brighten the flavors.

Notes

  • You can use fresh or rotisserie chicken as an alternative to canned chicken for a homemade touch.
  • Adjust the spice levels by modifying the optional spices or by using a mild or hot taco seasoning packet.
  • For a vegetarian version, substitute chicken with extra beans or meat alternatives and use vegetable broth instead of chicken broth.
  • The soup can be refrigerated for up to 4 days or frozen for up to 3 months; reheat gently on the stovetop.
  • Add toppings at serving to keep their textures fresh and vibrant.

Keywords: chicken taco soup, easy chicken soup, Mexican soup, taco seasoning soup, quick dinner, bean soup, weeknight meal

Find it online: https://thefoodrecipe.com/8-can-chicken-taco-soup-recipe/