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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