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
Scale
- 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)
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