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8 Can Chicken Taco Soup

8-Can Chicken Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 1 (12.5 oz) can chicken breast in water, drained
  • 1 (14.5 oz) can chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (4 oz) can diced green chilies, undrained
  • 1 packet taco seasoning (about 3 tbsp)
  • Juice of 1 lime, for serving
  • Toppings: tortilla chips, sour cream, shredded cheese, sliced avocado

Method
 

  1. Set a large pot over medium-high heat. Dump in the drained beans, corn, and canned chicken, then add the undrained tomatoes, broth, cream of chicken soup, green chilies, and taco seasoning. Stir well, bring to a simmer, and cook uncovered for 15 minutes.
  2. Shred the canned chicken with two forks, stir it back into the pot, and simmer 5 minutes more. Taste and add salt or lime juice if needed.
  3. Ladle the soup into bowls, squeeze lime over each one, and pile on chips, sour cream, cheese, and avocado right before serving.

Notes

The soup thickens after it cools and in the fridge, so keep extra chicken broth on hand for reheating. A squeeze of fresh lime at the table makes the broth sing.