7 Can Taco Soup
This 7 Can Taco Soup is made with 7 canned ingredients, simple taco seasoning, and ready in under 30 minutes. The ultimate pantry staple dinner for cold nights, busy weeknights, and feeding a crowd with almost zero effort.
Servings: 6
Cost: $12.07 Recipe, $2.01 per Serving
Ingredients
- 1 can Pinto Beans (15 oz can drained and rinsed)
- 1 can Sweet Corn (15 oz can drained)
- 1 can Black Beans (15 oz can drained and rinsed)
- 1 can Chicken Broth (14.5 oz can)
- 1 can Petite Diced Tomatoes (14.5 oz can)
- 1 can Chunk Chicken Breast (12.25 oz can, drained)
- 1 can Green Enchilada Sauce (10 oz can)
- 1 packet Taco Seasoning (2 oz)
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
Toppings:
- Fresh Cilantro (chopped)
- Sour Cream
- Tortilla Chips
- Shredded Cheddar Cheese
Instructions
- Add pinto beans (15 oz, drained and rinsed), sweet corn (15 oz, drained), black beans (15 oz, drained and rinsed), chicken broth (14.5 oz), petite diced tomatoes (14.5 oz), chunk chicken breast (12.25 oz, drained), green enchilada sauce (10 oz), taco seasoning (2 oz), garlic powder, and salt to a large stock pot. Heat over medium high heat.
- Bring the mixture to a low simmer and cook for 15–20 minutes, stirring occasionally, until the soup is heated through and the ingredients are fully combined.
- Serve immediately while warm topped with chopped fresh cilantro, sour cream, tortilla chips, and shredded cheddar cheese.
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
You can use homemade taco seasoning instead of a packet if you prefer.
Place all the ingredients in the crock pot and cook on low for 5-6 hours until the soup is heated through.
Nutrition
Calories: 386kcal | Carbohydrates: 63g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1499mg | Potassium: 1151mg | Fiber: 18g | Sugar: 11g | Vitamin A: 1224IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 5mg
