Description
7 Can Taco Soup is a hearty, budget-friendly meal prepared by simmering pantry-staple ingredients into a flavor-packed, Tex-Mex inspired stew. This dish delivers exceptional satisfaction with minimal effort, making it the perfect solution for busy weeknights when you need a nutritious, protein-rich dinner on the table in under thirty minutes. The combination of beans, tender chicken, and vibrant chiles creates a balanced, savory profile that appeals to all ages and is completely free of pork or alcohol.
Ingredients
2 cans (12 oz each) chicken breast, drained and shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet kernel corn, undrained
1 can (15 oz) diced fire-roasted tomatoes
1 can (4 oz) mild or hot green chiles
1 can (10 oz) red enchilada sauce
Instructions
Open all seven cans carefully.
Drain the black beans, pinto beans, and chicken breast thoroughly using a fine-mesh colander.
Pour the drained chicken and beans into a large heavy-bottomed stockpot or Dutch oven.
Add the undrained corn, diced tomatoes, green chiles, and red enchilada sauce to the pot.
Stir the ingredients gently until the mixture is uniform.
Place the pot over medium-high heat and bring the liquid to a gentle boil.
Reduce the heat to low and simmer for fifteen minutes to allow flavors to meld.
Notes
You can customize the spice level by choosing hot green chiles or adding a dash of cayenne pepper.
Serve with optional toppings like shredded cheddar cheese, sour cream, cilantro, or tortilla chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 780mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 40mg