Why You Will Love This Recipe
This recipe is a lifesaver for those hectic days when you want a warm, comforting meal without the fuss. The combination of beans, corn, chicken, and spices creates a rich and flavorful soup that is both filling and nutritious. Not only is it easy to prepare, but it’s also incredibly versatile—feel free to customize it based on your taste preferences or what you have on hand. Plus, it’s a one-pot meal, meaning less cleanup for you!
Introduction
In today’s fast-paced world, finding time to prepare a delicious homemade meal can feel like a daunting task. However, with this 7 Can Chicken Taco Soup, you can enjoy a flavorful and hearty dish in no time. This soup is not only quick to prepare but also packed with protein and fiber, making it a nutritious option for lunch or dinner. The beauty of this recipe lies in its simplicity and flexibility. You can easily adjust the spice level, swap out ingredients, or add your favorite toppings to make it your own. Whether you’re feeding a family or hosting friends, this soup is sure to impress.
Ingredients:
- 15.5-ounce can of pinto beans, drained and rinsed
- 15.25 ounce can of southwest corn with juice
- 15.25 ounce can black beans, drained and rinsed
- 14.5-ounce can of chicken broth
- 14.5-ounce can of petite diced tomatoes with juice
- 12.5 ounce canned chunk chicken breast, drained
- 10-ounce can of mild green enchilada sauce
- 1-ounce package of mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 tbsp fresh chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
Preparation:
Step 1: In a 5 – 6 quart stock pot, combine the pinto beans, southwest corn (with juice), black beans, chicken broth, petite diced tomatoes (with juice), chunk chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt.
Step 2: Place the pot over medium heat and stir the ingredients until well combined.
Step 3: Bring the soup to a gentle simmer, allowing the flavors to meld together.
Step 4: Continue cooking the soup uncovered for 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
Step 5: Once heated through, serve the soup hot, garnished with fresh chopped cilantro, a dollop of sour cream, tortilla chips for crunch, and shredded cheddar jack cheese for added creaminess.
COOKING Rating: 5/5
Serving Suggestions:
This soup pairs wonderfully with warm cornbread or crusty bread for dipping. You can also serve it alongside a fresh green salad for a complete meal. For a fun twist, consider making taco-themed nachos using the leftover soup as a topping!
Tips:
- Storage: To store any leftovers, keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ingredient Substitutions: Feel free to substitute canned sweet corn for southwest corn. If you want a spicier kick, swap the mild enchilada sauce for hot, or use hot taco seasoning instead.
- Customization: Add a small can of diced, roasted green chiles for additional flavor. This recipe can easily be doubled if you’re feeding a crowd.
- Crockpot Option: For a hands-off approach, cook the soup in a crockpot on low for 4 – 6 hours.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: 189 kcal
- Protein: 14 g
- Sodium: 1353 mg
Conclusion
This 7 7-can chicken Taco Soup is a delightful blend of convenience and flavor, making it a perfect choice for any meal. It’s a dish that brings warmth and comfort, ideal for sharing with loved ones or enjoying on a quiet evening at home. With its easy preparation and adaptability, this soup is bound to become a staple in your cooking repertoire. So gather your ingredients, follow the simple steps, and enjoy a bowl of this delicious taco soup today!
Questions and Answers:
- Can I use fresh ingredients instead of canned ones?
Yes, you can use fresh beans, corn, and chicken, but you’ll need to adjust cooking times accordingly. - How can I make this soup vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You can add more beans or vegetables for extra protein. - What can I do if the soup is too thick?
Simply add more chicken broth or water until you reach your desired consistency. - Can I make this soup ahead of time?
Absolutely! The flavors often improve after sitting, making it a great make-ahead meal. Just store it in the fridge and reheat it when ready to serve. - Is this soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and enchilada sauce, this soup is gluten-free. Always check labels to be sure.