Some evenings, opening a few cans is just the right amount of cooking. This chicken taco soup turns pantry staples into a warm, hearty supper without much chopping or cleanup.
You get tender chicken, two kinds of beans, sweet corn, and a gently seasoned tomato broth. It makes six bowls, so there may be enough left for an easy lunch another day.
Tips
- Rinse and drain both kinds of beans, drain the corn and chicken, and keep the juice from the tomatoes for the soup.
- Use half a can of green enchilada sauce, or use one full 10-ounce can. The diced green chiles and the four extra spices are optional.
- Leave the pot uncovered while the soup simmers, and give it an occasional stir. Add more chicken broth if you prefer a thinner soup.
- Set out sour cream, tortilla chips, and avocado slices for serving. Chopped cilantro, shredded cheese, and lime wedges are other optional toppings.
Storing
Refrigerate leftovers within 2 hours of cooking, dividing the soup among shallow, covered containers so it cools promptly. Keep refrigerated for 3–4 days. Reheat only the portion you need to 165°F, stirring so it heats evenly. Store toppings separately and add them after reheating.
Pantry-Friendly Chicken Taco Soup for an Easy Supper
This easy chicken taco soup combines canned pantry staples in one pot for six warm, satisfying bowls.
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Ingredients
- 1 can pinto beans 15 ounces; rinse and drain
- 1 can black beans 15 ounces; rinse and drain
- 1 can sweet corn kernels 15 ounces; drain
- 1 can diced tomatoes 14.5 ounces; keep the juice
- 1 can chicken breast 12.5 ounces; drain and shred
- 0.5 can green enchilada sauce Alternatively, use 1 full 10-ounce can
- 1 can diced green chiles 4 ounces; optional
- 1 can low-sodium chicken broth 14 ounces
- 1 packet taco seasoning 1 ounce
- 0.5 teaspoon cumin Optional
- 0.5 teaspoon chili powder Optional
- 0.5 teaspoon garlic powder Optional
- 0.5 teaspoon onion powder Optional
- kosher salt and freshly ground pepper Use to taste; no fixed quantity
Instructions
- Set a large stockpot over medium-high heat. Put in the pinto beans, black beans, corn, tomatoes along with their juice, shredded chicken, enchilada sauce, green chiles if using, and chicken broth. Mix everything together.
- Mix in the taco seasoning. If you would like the additional spices, add the cumin, chili powder, garlic powder, and onion powder. Taste and add kosher salt and freshly ground pepper as needed.
- Let the soup reach a light boil, then turn the heat down to medium-low. Leave uncovered and simmer for 20–30 minutes, giving it a stir now and then. Pour in additional chicken broth if the soup seems thicker than you like.
- Ladle the hot soup into individual bowls and top with sour cream, tortilla chips, and avocado slices. If desired, finish with chopped cilantro, shredded cheese, or lime wedges.
Notes
The recipe makes 6 bowls; the green chiles and extra spices are optional, and you may use half a can of green enchilada sauce or one full 10-ounce can.
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