Description
A simple, flavorful, and satisfying soup made with pantry staples. Just open, dump, and heat—no chopping required!
Ingredients
Scale
- 1 (12.5 oz) can cooked chicken, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with green chilies, like Rotel)
- 1 (15 oz) can sweet corn, drained
- 1 (10 oz) can enchilada sauce (red or green)
- 1 (14 oz) can chicken broth
- 1 packet taco seasoning
Instructions
- In a large pot over medium heat, add all the canned ingredients (do not drain the tomatoes or enchilada sauce).
- Stir in the taco seasoning and mix well.
- Bring the soup to a simmer and let cook for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro
- Crushed tortilla chips
- Lime wedges
Notes
- Spice Level: Use mild, medium, or hot enchilada sauce and diced tomatoes with green chilies to adjust the heat.
- Protein Swap: You can use shredded rotisserie chicken instead of canned chicken.
- Make It Creamy: Stir in a block of cream cheese or a splash of heavy cream before serving.
- Slow Cooker Option: Dump everything into a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.