Chicken Taco Soup

7 CAN CHICKEN TACO SOUP!

15.5 oz can pinto beans
15.25 oz can southwest corn with juice
15.25 oz can black beans
14.5 oz can chicken broth
14.5 ounce can petite diced tomatoes with juice
12.5 ounce canned chunk chicken breast
10 ounce can mild green enchilada sauce
1 ounce package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
1½ tsp ground cumin
1½ tsp kosher salt

8-Can Chicken Taco Soup

Ingredients:

1 can pinto beans (drained)
1 can black beans (drained)
1 can sweet corn (drained)
1 can diced tomatoes
1 can Rotel (diced tomatoes with green chilies)
1 can cooked chicken breast (or 1½ cups shredded cooked chicken)
1 can chicken broth
1 packet taco seasoning

Instructions:

Dump all 8 cans (including liquids unless draining is noted) into a large pot.

Stir in taco seasoning.

Simmer over medium heat for 15–20 minutes, stirring occasionally.

Serve hot with toppings like sour cream, shredded cheese, lime, tortilla chips, or cilantro

 

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