Dump, stir, and simmer—this taco soup is as easy as it gets! Made with just 7 cans plus a few spices, it’s hearty, flavorful, and perfect for busy weeknights or cozy weekends.
Ingredients
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- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 (15.25 oz) can southwest corn, with juice
- 1 (15.25 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can chicken broth
- 1 (14.5 oz) can petite diced tomatoes, with juice
- 1 (12.25 oz) can chunk chicken breast, drained
- 1 (10 oz) can mild green enchilada sauce
- 1 oz packet mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
Instructions
- Drain and rinse the pinto and black beans. Drain the canned chicken.
- In a large pot or Dutch oven, combine all canned ingredients, including the liquid from the corn and tomatoes.
- Stir in taco seasoning, garlic, onion powder, cumin, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 20–25 minutes.
- Ladle into bowls and garnish with your favorite toppings such as cilantro, shredded cheese, sour cream, and tortilla chips.
Notes - Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop or in the microwave until hot.
- To make it creamier, stir in sour cream or cream cheese before serving.
- Customize spice level with hot enchilada sauce or extra chili powder.
- Use ground beef or turkey instead of canned chicken for a meatier version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 45mg
