Warm, hearty, and packed with Tex-Mex flavor, this 7 Can Chicken Taco Soup is an easy one-pot meal made for busy days.
📝 Step-by-Step Instructions
- Dump into Pot:
- Open all 7 cans.
- In a large Dutch oven or stockpot over medium-high heat, combine the pinto beans, black beans, corn, diced tomatoes with green chiles, green enchilada sauce, chicken, and chicken broth. 🥘
- Season & Stir:
- Sprinkle the taco seasoning packet (and ranch dressing mix, if using) over the soup ingredients.
- Stir thoroughly with a wooden spoon until all seasonings and ingredients are well blended. 🥣
- Simmer:
- Bring the soup to a gentle boil.
- Reduce the heat to low, cover the pot with a lid, and let simmer for 15 to 20 minutes so all the flavors meld together. ⏲️
- Garnish & Serve:
- Ladle warm soup into individual bowls.
- Top generously with shredded cheese, a dollop of sour cream, crushed tortilla chips, and fresh cilantro. Serve hot! 😋🌮
