Ingredients for 8 Can Taco Soup
- 1 (15 ounce) can black beans, rinsed and drained
- Pinto Beans
- 1 (14.5 ounce) can diced tomatoes, undrained
- Sweet Corn
- Chicken Breasts
- Cream Of Chicken Soup
- Green Enchilada Sauce
- Chicken Broth
- 2 tablespoons taco seasoning
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
30g
Fat
12g
Carbs
16g
