Just when you thought taco night couldn’t get any easier, this 8 can chicken taco soup recipe swoops in to save the day. Packed with flavor and requiring minimal effort, it’s the perfect dish for busy weeknights or lazy weekends.
Why This Recipe Works
- It’s incredibly easy to make, with all the ingredients coming straight from cans, saving you prep time.
- The combination of spices and canned goods creates a depth of flavor that tastes like you’ve been cooking all day.
- It’s versatile, allowing for easy substitutions based on what you have in your pantry.
- Perfect for meal prep, as it tastes even better the next day.
- It’s a crowd-pleaser, appealing to both kids and adults alike.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 can (12.5 oz) chicken breast, drained
- 1 can (14 oz) chicken broth
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese (for garnish)
- 1/2 cup sour cream (for garnish)
- 1/4 cup chopped fresh cilantro (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Can opener
- Measuring cups
- Ladle
- Serving bowls
Instructions
Step 1: Combine the Base Ingredients
In a large pot or Dutch oven, combine the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, chicken breast, chicken broth, and taco seasoning. Stir well to ensure all ingredients are evenly distributed. Tip: For an extra kick, add a teaspoon of cumin or chili powder.
Step 2: Bring to a Simmer
Place the pot over medium heat and bring the mixture to a simmer. This should take about 10 minutes. Stir occasionally to prevent sticking. Once simmering, reduce the heat to low and let it cook for another 20 minutes to allow the flavors to meld together.
Step 3: Adjust Seasonings
Taste the soup and adjust the seasonings as needed. If you prefer a spicier soup, now is the time to add more taco seasoning or a dash of hot sauce. Tip: Letting the soup sit for a few minutes after adjusting the seasonings will enhance the flavors.
Step 4: Serve Hot
Ladle the soup into serving bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro. Serve immediately while hot. Tip: For a complete meal, serve with a side of tortilla chips or warm cornbread.
Tips and Tricks
For those looking to elevate this simple dish, consider browning some ground beef or turkey and adding it to the soup for extra protein. If you’re watching your sodium intake, opt for low-sodium canned goods and broth. To make this soup in a slow cooker, simply combine all ingredients and cook on low for 4-6 hours. For a vegetarian version, omit the chicken and use vegetable broth instead. Lastly, don’t shy away from experimenting with different beans or adding a can of green beans for extra veggies.
Recipe Variations
- Spicy Version: Add a can of diced jalapeños or a few dashes of your favorite hot sauce to turn up the heat.
- Creamy Version: Stir in a cup of heavy cream or cream cheese for a richer, creamier texture.
- Vegetarian Version: Skip the chicken and add an extra can of beans or some diced potatoes for heartiness.
- Low-Carb Version: Omit the beans and corn, and add more chicken and some diced zucchini.
- Instant Pot Version: Combine all ingredients in an Instant Pot and cook on high pressure for 10 minutes, then quick release.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! This soup freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use fresh chicken instead of canned?
Yes, you can use 2 cups of cooked, shredded chicken breast instead of canned chicken. Just add it at the same time you would the canned chicken.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the beans before adding them to the pot or add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
Summary
This 8 can chicken taco soup is the epitome of easy, flavorful, and satisfying. Perfect for any day of the week, it’s sure to become a staple in your recipe collection.
