Description

This easy, dump-and-go taco soup is packed with flavor and made entirely from pantry staples! With just 7 cans and a few spices, you can have a warm, hearty meal on the table in no time. Perfect for busy weeknights!

Ingredients

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1 (12.5 oz) can cooked chicken, drained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 (15 oz) can diced tomatoes
1 (10 oz) can enchilada sauce
1 (14 oz) can chicken broth
1 packet taco seasoning
1 teaspoon cumin (optional, for extra flavor)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)

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Notes

Want it thicker? Stir in a small amount of instant mashed potatoes or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Spice it up! Add a chopped jalapeño or extra chili powder.
Slow Cooker Version: Dump everything in and cook on low for 4-6 hours.
Instant Pot Version: Cook on Manual (Pressure Cook) for 10 minutes, then quick release.

Nutrition

Calories: 250
Sugar: 5g
Sodium: 850mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 18g
Cholesterol: 25mg