Ingredients for 8 Can Taco Soup
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can corn, drained
- Chicken Breasts (Not found in recipe)
- Cream Of Chicken Soup (Not found in recipe)
- Green Enchilada Sauce (Not found in recipe)
- 1 cup chicken broth
- 1 (1 ounce) package taco seasoning mix
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can crushed tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (like Rotel)
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can tomato sauce
- 1 cup beef broth
- 1 cup shredded cheddar cheese (optional)
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How to Make 8 Can Taco Soup
- Heat a large pot or Dutch oven over medium heat.
- Add the diced tomatoes, corn, black beans, kidney beans, diced green chilies, and tomato sauce. Stir to combine.
- Add the taco seasoning and beef broth. Bring to a simmer.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally, to allow flavors to meld.
- Stir in the crushed tomatoes and simmer for another 5 minutes.
- Remove from heat and stir in the shredded cheese (optional).
- Serve hot, garnished with your favorite toppings like sour cream, avocado, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
30g
Fat
12g
Carbs
16g
