7 Can Taco Soup
This 7 Can Taco Soup is the easiest soup you will make. Add the cans to a large pot with simple seasoning and you have a delicious soup.
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 1 can pinto beans (15 oz, drained and rinsed), 1 can sweet corn (15 oz, drained), 1 can black beans (15 oz, drained and rinsed), 1 can chicken broth (14.5 oz), 1 can petite diced tomatoes (14.5 oz), 1 can chunk chicken breast (12.25 oz, drained), 1 can green enchilada sauce (10 oz), 1 packet taco seasoning (2 oz), 1 teaspoon garlic powder, and ½ teaspoon 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
