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 the drained and rinsed pinto beans, drained corn, drained and rinsed black beans, chicken broth, diced tomatoes, drained chicken, enchilada sauce, taco seasoning, garlic powder, and salt to a large stockpot.
- Heat over medium-high heat and bring to a low simmer.
- Simmer for 15–20 minutes, stirring occasionally, until heated through and well combined.
- Serve warm with 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
