Get ready to tantalize your taste buds with our 8-Can Chicken Taco Soup recipe! Bursting with vibrant flavors and wholesome ingredients, this easy-to-make soup is a hearty and satisfying meal that’s perfect for any occasion. With just a handful of pantry staples, you can whip up a delicious pot of soup that will warm you from the inside out. Let’s dive into the details and bring some south-of-the-border flair to your dinner table!
Ingredients:
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can sweet corn kernels, drained
- 1 (14.5 oz.) can diced tomatoes
- 1 (12.5 oz.) can chicken breast, drained and shredded
- 1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can low-sodium chicken broth
- 1 (1 oz.) packet taco seasoning
- 1/2 teaspoon cumin, optional
- 1/2 teaspoon chili powder, optional
- 1/2 teaspoon garlic powder, optional
- 1/2 teaspoon onion powder, optional
- Kosher salt and freshly ground pepper, to taste
- Garnish options: sour cream, tortilla chips, avocado
Instructions:
- In a large pot or Dutch oven, combine the pinto beans, black beans, sweet corn kernels, diced tomatoes, shredded chicken breast, green enchilada sauce, diced green chiles, chicken broth, and taco seasoning.
- If desired, add the optional cumin, chili powder, garlic powder, and onion powder for extra flavor.
- Stir the ingredients together until well combined.
- Place the pot over medium heat and bring the soup to a simmer.
- Let the soup simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Once the soup is heated through and the flavors are well blended, remove it from the heat.
- Ladle the soup into bowls and garnish with your choice of toppings, such as sour cream, tortilla chips, and avocado.
- Serve hot and enjoy the delicious flavors of this comforting taco soup!
Cook Notes and Variations:
- Protein Options: Feel free to customize this soup with your favorite protein. Substitute the canned chicken breast with cooked shredded chicken, ground beef, or turkey.
- Vegetarian Version: Make this soup vegetarian-friendly by omitting the chicken and using vegetable broth instead of chicken broth. You can also add extra beans or tofu for protein.
- Spice Level: Adjust the spice level of the soup by adding more or less green chiles, or by using hot enchilada sauce instead of mild.
- Fresh Ingredients: If you have fresh ingredients on hand, such as cooked chicken or homemade chicken broth, feel free to use them instead of canned or packaged options for a fresher taste.
Frequently Asked Questions (FAQs):
Q: Can I make this soup in a slow cooker? A: Yes, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until heated through and flavors are well blended.
Q: Can I freeze leftovers of this soup? A: Absolutely! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Q: Are there any alternatives to canned chicken breast? A: Yes, you can use cooked shredded chicken breast or rotisserie chicken in place of canned chicken breast for a fresher taste.
Q: Can I make this soup ahead of time? A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.
Q: Is this soup keto-friendly or low in carbs? A: Unfortunately, this soup is not suitable for a keto diet or low-carb lifestyle due to the beans, corn, and enchilada sauce. However, you can modify the recipe by omitting these ingredients and adjusting the seasonings to fit your dietary preferences.
Keto Versions and Low Carb Versions:
- Keto Version: To make a keto-friendly version of this soup, omit the beans, corn, and enchilada sauce. Increase the amount of shredded chicken and add low-carb vegetables such as bell peppers, zucchini, or spinach. Use a homemade taco seasoning blend without added sugar or preservatives.
- Low Carb Version: For a low-carb version, reduce the amount of beans and corn, or substitute them with lower-carb options such as black soybeans or cauliflower. Use a low-carb enchilada sauce or make your own using tomato sauce and spices.
8-Can Chicken Taco Soup is a quick, easy, and satisfying meal that’s perfect for busy weeknights or cozy evenings at home. With its flavorful combination of pantry staples and customizable ingredients, it’s sure to become a favorite in your meal rotation. Whether you’re feeding a crowd or enjoying a bowl by yourself, this hearty soup is guaranteed to warm you up from the inside out. So gather your ingredients and get ready to savor the deliciousness of this crowd-pleasing taco soup!
