Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
7 Can Chicken Taco Soup for dinner! Oh, man, you are so in for a treat! In about 20 minutes, you will have the best dinner ever! I have tried this recipe 5 times this week and I still love it! Give it a try now and feel free to add more ingredients if you want. Make sure to follow all the directions for they will guide you to perfection. Have a wonderful day, friends. Enjoy!
1 can black beans (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 can petite diced tomatoes (undrained)
1 can sweet corn (drained)
1 can (12.5 ounces) chicken breast (drained & flaked)
1 can (10 ounces) green enchilada sauce
1 can (14 ounces) low-sodium chicken broth
1 packet taco seasoning
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp garlic powder
Step 1: In a large pot, add all the ingredients, then place the pot on the stove.
Step 2: Turn the heat to medium-high and allow the mixture to boil.
Step 3: Reduce the heat to low and simmer the mixture for about 15 minutes while stirring from time to time.
Step 4: Remove from the heat and allow it to cool at room temperature.
Step 5: Serve with avocado, shredded cheese, tortilla chips, and sour cream. Enjoy!
1. Feel free to use 1 ½ cups of shredded chicken.
2. I use a mild taco seasoning for this recipe but feel free to use whatever you prefer.
Calories: 162kcal | Carbohydrates: 23g | Protein: 11g | Fat: 2g | Cholesterol: 10mg | Sodium: 825mg | Potassium: 429mg | Fiber: 6g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 6.4mg | Calcium: 52mg | Iron: 2.6mg
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