7 Can Soup with Beans, Chicken, and Corn (Print version)
A hearty 30-minute pantry soup made with beans, canned chicken, corn, tomatoes, enchilada sauce, broth, and taco spices.
# Ingredients:
For the soup
01 -
1 (15 oz) can black beans, drained and rinsed
02 -
1 (15 oz) can pinto beans, drained and rinsed
03 -
1 (14.5 oz) can diced tomatoes, undrained
04 -
1 (15 oz) can sweet corn, drained
05 -
1 (12.5 oz) can chicken breast, drained and flaked
06 -
1 (10 oz) can green enchilada sauce
07 -
1 (14.5 oz) can low-sodium chicken broth
08 -
1 packet taco seasoning, or 2 tablespoons homemade taco seasoning
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon chili powder
11 -
1/2 teaspoon garlic powder
12 -
Salt and black pepper, to taste
For serving
13 -
Lime wedges
14 -
Crushed tortilla chips
15 -
Chopped cilantro or sliced green onion, optional
# Instructions:
01 -
Drain and rinse the black beans and pinto beans. Drain the corn and canned chicken. Leave the diced tomatoes undrained.
02 -
Add the beans, tomatoes, corn, chicken, enchilada sauce, broth, taco seasoning, cumin, chili powder, and garlic powder to a large pot. Stir until the seasoning is evenly mixed in.
03 -
Bring the soup to a bubble over medium-high heat. Lower the heat and simmer uncovered for 20-25 minutes, stirring occasionally.
04 -
Taste the broth and add salt, pepper, or lime juice as needed. If the soup is too thick, add a little more broth or water.
05 -
Ladle into bowls and top with lime, crushed tortilla chips, cilantro, or green onion. Serve while hot.
# Good to know:
01 -
Use low-sodium broth and rinse the beans to keep the soup from tasting too salty.
02 -
For a thicker soup, mash 1/2 cup of the beans in the pot before serving.
03 -
Leftovers keep refrigerated for up to 4 days.