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.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) sweet corn, drained
- 1 can (12.5 oz) chicken breast, drained & flaked
font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: circle; margin: 0px; padding: 0px; vertical-align: baseline;">1 can (10 oz) green enchilada sauce1 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 20-30 minutes. Stirring occasionally.
- Serve with tortilla chips, shredded cheese, sour cream, and avocado!
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