7 Can Chicken Taco Soup

Introduction:
Delight your senses with our quick and easy 7 Can Chicken Taco Soup—a vibrant fusion of hearty black beans, pinto beans, succulent chicken, sweet corn, and a medley of spices that dance on your taste buds. Effortlessly prepared in just 30 minutes, this wholesome soup is a celebration of bold flavors, making it the perfect dish for a satisfying weeknight dinner or a festive gathering. Let’s embark on a culinary journey where simplicity meets sensational taste.

Preparation Time:
Savor the anticipation as you spend a mere 5 minutes preparing the ingredients for this Southwest-inspired masterpiece.

Cooking Time:
Allow the flavors to meld and intensify during a leisurely 25 minutes of simmering.

Total Time:
In just 30 minutes, indulge in a bowl brimming with the goodness of our 7 Can Chicken Taco Soup.

Ingredients:

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (12.5 ounces) chicken breast, drained and flaked (or about 2½ cups cooked/shredded chicken)
1 can (28 ounces) green enchilada sauce
1 can (14 ounces) chicken broth
1 packet (2 tablespoons) taco seasoning
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Topping:

1 cup cheddar cheese, shredded
Limes, for garnish
Tortilla chips, for serving
Instructions:

Gather and Combine:
In a culinary symphony, gather the black beans, pinto beans, petite diced tomatoes, sweet corn, flaked chicken, green enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Place them into a large pot, creating a vibrant canvas of flavors.

Simmer to Perfection:
Over medium-high heat, bring this colorful ensemble to a joyous boil. As the flavors mingle, reduce the heat, allowing the symphony to simmer for a harmonious 20-25 minutes. The aroma that fills your kitchen is the promise of a satisfying feast.

Serve in Style:
Ladle this Southwest delight into bowls, and let the festivity unfold. Garnish generously with shredded cheddar cheese, providing a creamy contrast. Offer lime wedges for a burst of citrusy freshness and accompany it with tortilla chips, transforming each bite into a delightful crunch.

Notes:
In the spirit of versatility, consider using any pre-cooked or shredded chicken you have on hand, or opt for the convenience of store-bought rotisserie chicken. This allows you to effortlessly customize this soup to suit your preferences.

Nutrition Information:

Servings: 6
Calories: 687 (per serving)
Conclusion:
Our 7 Can Chicken Taco Soup is more than just a meal; it’s a celebration of Southwest flavors and culinary simplicity. Share this delightful recipe with friends and family, creating moments of joy around the dinner table. With every spoonful, savor the harmonious blend of beans, chicken, and spices that transport you to a fiesta of flavors. This recipe epitomizes the magic that happens when minimal effort meets maximum taste—a true testament to the artistry of home cooking.
7 Can Chicken Taco SoupIngredients▢1 can (15 ounces) black beans, drained and rinsed▢1 can (15 ounces) pinto beans, drained and rinsed▢1 can (14.5 ounces) petite diced tomatoes▢1 can (15 ounces) sweet corn, drained▢1 can (12.5 ounces) chicken breast*, drained & flaked (or about 2½ cups cooked/shredded chicken)▢1 can (28 ounces) green enchilada sauce▢1 can (14 ounces) chicken broth▢1 packet (2 tablespoons) taco seasoning▢½ teaspoon cumin▢½ teaspoon chili powder▢½ teaspoon garlic powderTopping▢1 cup cheddar cheese, shredded▢limes, for garnish▢tortilla chips, for servingInstructionsCombine all the ingredients into a large pot and bring to a boil over medium-high heat.Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.Notes*I mention in the post that you can also use any shredded chicken you may have or store-bought rotisserie chicken.