🌮 7 Can Chicken Taco Soup

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (15 oz) sweet corn, drained

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

• 1 can (15 oz) tomato sauce

• 1 can (12.5 oz) canned chicken breast, drained & shredded

• 1 can (4 oz) diced green chilies

Optional Garnishes:

• Shredded cheddar or Mexican cheese blend

• Sour cream

• Fresh cilantro

• Lime wedges

• Tortilla chips or strips

• Avocado slices

Instructions:

1. In a large pot or Dutch oven, add all 7 cans (make sure beans and corn are drained).

2. Stir everything together and bring to a simmer over medium heat.

3. Let it cook for 15–20 minutes, stirring occasionally, until heated through and flavors meld.

4. Taste and adjust seasoning (salt, pepper, chili powder, or taco seasoning if desired).

5. Serve hot with toppings like cheese, sour cream, tortilla chips, and lime.

❓ Q&A Section

Q1: Can I use fresh chicken instead of canned chicken?
Yes! Shredded rotisserie chicken or cooked chicken breast works great. About 2 cups shredded chicken replaces the canned version.

Q2: How can I make it spicier?
Add extra diced jalapeños, chipotle peppers in adobo, or a teaspoon of cayenne/red chili flakes.

Q3: Can I make this in a slow cooker?
Absolutely. Dump all ingredients into the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.

Q4: Is this soup freezer-friendly?
Yes! Let it cool, then store in freezer-safe bags/containers for up to 3 months. Reheat on the stove.

Q5: How do I thicken the soup?
Mash some beans with the back of a spoon or add ½ cup of instant rice while simmering.

Q6: Can I make it vegetarian?
Of course. Just skip the chicken and add an extra can of beans or lentils.

Q7: What’s the best way to serve it?
Serve with tortilla chips, lime wedges, shredded cheese, and sour cream for a full taco-style experience.