7 Can Chicken Taco Soup

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

7 Can Chicken Taco Soup for dinner! Oh, man, you are so in for a treat! In about 20 minutes, you will have the best dinner ever! I have tried this recipe 5 times this week and I still love it! Give it a try now and feel free to add more ingredients if you want. Make sure to follow all the directions for they will guide you to perfection. Have a wonderful day, friends. Enjoy!

Ingredients:

1 can black beans (drained & rinsed)

1 can pinto beans (drained & rinsed)

1 can petite diced tomatoes (undrained)

1 can sweet corn (drained)

1 can (12.5 ounces) chicken breast (drained & flaked)

1 can (10 ounces) green enchilada sauce

1 can (14 ounces) low-sodium chicken broth

1 packet taco seasoning

½ tsp cumin

½ tsp chilli powder

½ tsp garlic powder

Directions:

Step 1: In a large pot, add all the ingredients, then place the pot on the stove.

Step 2: Turn the heat to medium-high and allow the mixture to boil.

Step 3: Reduce the heat to low and simmer the mixture for about 15 minutes while stirring from time to time.

Step 4: Remove from the heat and allow it to cool at room temperature.

Step 5: Serve with avocado, shredded cheese, tortilla chips, and sour cream. Enjoy!

Notes:

Feel free to use 1 ½ cups of shredded chicken.

I use a mild taco seasoning for this recipe but feel free to use whatever you prefer.

Nutrition Facts:

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