7 CAN CHICKEN TACO SOUP

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Dinner does not get any easier than this 7 Can Chicken Taco Soup! Dump 7 cans into a pot plus some seasonings and that’s it! Serve with tortilla chips, cheese, and sour cream. You won’t believe how yummy & easy it is.

I am sure you have seen some version of this ‘7 or 8 can soup’ floating around Pinterest. I’ve made it more times than I can count but never posted it on the blog because, it uses canned chicken.I have never even used canned chicken before this 7 can soup recipe appeared in my life. I am telling you, that it’s so good and easy that I specifically keep canned chicken on hand just for this recipe.If you have any issues with canned products well then come back tomorrow because today is all about the cans.

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this recipe calls for one can of low-sodium chicken broth and I highly recommend using the low-sodium broth. I have made it a few times with regular chicken broth and we all find it to be way to salty,You will find this in the Mexican food aisle by the beans and salsa. I always use ‘mild’ so my kids will eat it, but feel free to use a ‘medium’ or ‘hot’ enchilada sauce. I’ve had some readers use red enchilada sauce with success but we definitely prefer the green chile enchilada sauce.

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Ingredients

  • 1 can black beans (drained & rinsed)
  • 1 can pinto beans (drained & rinsed)
  • 1 can petite diced tomatoes (undrained)
  • 1 can sweet corn (drained)
  • 1 can (12.5 oz) chicken breast (drained & flaked)
  • 1 can (10 oz) green enchilada sauce
  • 1 can (14 oz) low-sodium chicken broth
  • 1 packet taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Instructions

  • Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for at least 15 minutes. Stirring occasionally.
  • Serve with tortilla chips, shredded cheese, sour cream, and avocado
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