Description
This hearty 7 Can Taco Soup is a quick and flavorful meal made with a blend of beans, corn, tomatoes, shredded chicken, and spices. Perfect for busy weeknights, it simmers together in one pot to create a comforting, protein-packed soup bursting with Southwestern flavors. Top with cheese, green onions, sour cream, cilantro, and tortilla strips for a deliciously satisfying dinner that comes together in just 30 minutes.
Ingredients
Soup Ingredients
- 1 can black beans (15oz, drained & rinsed)
- 1 can pinto beans (15oz, drained & rinsed)
- 1 can corn kernels (15oz, drained)
- 1 can diced tomatoes (15oz, with green chilis)
- 1 can diced tomatoes (10oz, with lime and cilantro)
- 1 can chicken breast (10oz, drained and shredded)
- 1 can chicken broth (approx. 14oz)
- 1 tablespoon olive oil
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- shredded cheese
- green onions (sliced)
- sour cream
- cilantro
- tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to coat the onions and garlic with the spices, allowing their aromas to bloom.
- Combine Soup Ingredients: Add the black beans, pinto beans, corn kernels, both cans of diced tomatoes, shredded chicken, and chicken broth to the pot. Stir everything together until fully combined.
- Simmer Soup: Bring the mixture to a gentle simmer over medium heat, then reduce heat if necessary to maintain a low simmer. Let the soup cook uncovered for 15-20 minutes to allow flavors to meld.
- Adjust Seasoning and Serve: Taste the soup and add any additional seasoning, such as salt or chili powder, if desired. Ladle the soup into bowls, then garnish with shredded cheese, sliced green onions, sour cream, cilantro, and tortilla strips. Serve immediately and enjoy your flavorful taco soup!
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when adding the spices.
- You can substitute canned chicken with cooked shredded rotisserie chicken for a fresher taste.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Serve with warm tortillas or tortilla chips for added crunch and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
