7 Can Chicken Taco Soup
Hearty, flavorful, and filling, this 7 Can Chicken Taco Soup is the epitome of easy cooking! Everything you need for this recipe is shelf stable. With this easy recipe, the hardest part of dinner is opening up the cans and then washing the dishes!
Servings: 8
Calories: 171kcal
Ingredients
- 1 15 oz can no salt black beans
- 1 15 oz can chili beans
- 1 15 oz can corn
- 1 15 oz can chili tomatoes
- 1 12.5 oz can chicken breast in water
- 1 14.5 oz can low-sodium broth
- 1 28 oz can green enchilada sauce
- 1 1 oz packet low sodium taco seasoning
Instructions
- Drain and rinse the canned black beans and corn.
- Drain the excess water from the chicken and break up the chicken chunks into shreds with a fork.
- Add all the ingredients to a stock pot and simmer for 20 minutes. Or, optionally, add all the ingredients to a slow cooker and heat on low for 4-6 hours.
- Serve your chicken taco soup with shredded cheese, tortilla chips, cilantro, sour cream, lime wedges, or jalapenos to garnish.
Notes
- It is extremely important to stick to the ingredients listed. Canned foods are notorious for being high in sodium, that’s why some of the ingredients used in this recipe are for low sodium or no salt versions. If you don’t use these low sodium ingredients, you’ll end up with a soup that is way too salty.
- No extra spices are needed because we’re adding chili beans and chili tomatoes which already have those extra spices in them.
- This can be made on the stove top or the crock pot.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 17g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 473mg | Fiber: 3g | Sugar: 3g