7 Can Taco Soup (Print Version)
Simple canned ingredients create a flavorful taco-style soup in just minutes. Great for quick, hearty meals.
# Ingredients:
→ Canned Goods
01 -
440 grams pinto beans, drained and rinsed
02 -
432 grams southwest-style corn, with juice
03 -
432 grams black beans, drained and rinsed
04 -
411 grams chicken broth
05 -
411 grams petite diced tomatoes, with juice
06 -
347 grams chunk chicken breast, drained
07 -
283 grams mild green enchilada sauce
→ Seasonings
08 -
28 grams mild taco seasoning
09 -
2 teaspoons fresh minced garlic
10 -
1 teaspoon onion powder
11 -
0.5 teaspoon ground cumin
12 -
0.5 teaspoon kosher salt
# Instructions:
01 -
Drain and rinse the pinto beans and black beans. Drain the chunk chicken breast to remove excess moisture.
02 -
In a large pot or Dutch oven, add all canned ingredients, including the liquid from the corn and tomatoes.
03 -
Stir in taco seasoning, fresh minced garlic, onion powder, ground cumin, and kosher salt until evenly distributed.
04 -
Place pot over medium heat and bring to a gentle simmer, stirring occasionally. Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes.
05 -
Ladle the soup into bowls and garnish with desired toppings such as chopped cilantro, shredded cheese, sour cream, or tortilla chips.
# Notes:
01 -
For best flavour, allow the soup to rest covered for five minutes before serving to let the spices meld fully.