Easy 7 Can Taco Soup – No Fuss, All Flavor!

Ingredients

• 15 oz Pinto Beans (canned, drained and rinsed)
• 15 oz Corn (canned, drained)
• 15 oz Black Beans (canned, drained and rinsed)
• 15 oz Diced Tomatoes (canned, undrained)
• 15 oz Chicken Breast (canned chicken breast, drained)
• 15 oz Green Enchilada Sauce (canned)
• 15 oz Chicken Broth (canned or carton)
• 1 tbsp Taco Seasoning (store‑bought)
• 1 tsp Garlic Powder
• ½ tsp Salt (or to taste)

Instructions

1. Prepare Canned Ingredients

   Open each can, drain the beans and corn, rinse the beans under cold water, and set aside. Keep the diced tomatoes undrained.

   Time: PT5M

2. Combine All Ingredients

   Add the drained pinto beans, corn, black beans, diced tomatoes, canned chicken breast, green enchilada sauce, and chicken broth to the stock pot. Sprinkle taco seasoning, garlic powder, and salt over the top.

   Time: PT3M

3. Simmer the Soup

   Bring the mixture to a gentle boil over medium‑high heat, then reduce to a simmer. Cook for 10‑15 minutes, stirring occasionally, until the flavors meld and the chicken is heated through.

   Time: PT12M

   Temperature: Medium heat

4. Serve

   Ladle the hot soup into bowls. Optional: garnish with shredded cheese, fresh cilantro, a squeeze of lime, or avocado slices.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

30 g

Fat

5 g

Fiber

8 g