"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

7 Can Chicken Taco Soup Recipe

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This recipe for 7 Can Chicken Taco Soup, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alissa Gardner

Category:
Category:

Ingredients:  
Ingredients:  
◦ 1 can black beans drained & rinsed

◦ 1 can pinto beans drained & rinsed

◦ 1 can petite diced tomatoes do not drain

◦ 1 can sweet corn drained

◦ 1 can (12.5 oz) chicken breast drained & flaked

◦ 1 can (10 oz) green enchilada sauce

◦ 1 can (14 oz) low-sodium chicken broth

◦ 1 packet taco seasoning

◦ 1/2 teaspoon cumin

◦ 1/2 teaspoon chili powder

◦ 1/2 teaspoon garlic powder

Directions:
Directions:
1. Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for 20-30 minutes. Stirring occasionally.

2. Serve with tortilla chips, shredded cheese, sour cream, and avocado!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Personal Notes:
Personal Notes:
Recipe Notes:

Use 1 1/2 cups of your own shredded chicken if that is what you prefer.

I use a packet of mild taco seasoning.

 

 

 

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