7-Can Taco Soup
A hearty, pantry-friendly taco soup packed with beans, corn, tomatoes, green chiles, and tender chicken. It comes together in one pot and finishes with fresh lime for a bright, balanced flavor.
Prep: 5 min · Cook: 20 min · Yield: 6 · Method: Stovetop
Ingredients
- 15 ounces black beans
- 15 ounces pinto beans
- 15 ounces corn
- 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 4 ounces green chiles
- 12 ounces cooked chicken
- 2 cups chicken broth
- 1 ounce taco seasoning
- 1 lime
Cooking instructions
- Open the cans. Drain and rinse the black beans and pinto beans; drain the corn. Add the beans, corn, diced tomatoes with their juices, tomato sauce, green chiles, chicken, chicken broth, and taco seasoning to a large pot. (about 5 min)
- Bring the soup to a full boil over medium-high heat, stirring occasionally. (about 5 min)
- Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring once or twice, until the soup is piping hot and the flavors have blended. If using leftover chicken, reheat it to 165°F before serving. (about 15 min)
- Ladle into bowls and squeeze lime over each serving. (about 1 min)