This 7 can chicken taco soup is a delicious and tasty dish filled with the most amazing spices, chicken, corn and beans. The hardest part of making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in less than 30 minutes and cleanup is minimal!
Ingredients
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of pinto beans, drained and rinsed
1 14.5 ounce can of small diced tomatoes
1 15-ounce can sweet corn, drained
1 12.5 ounce can chicken breast, drained and shredded
1 large 28-ounce can of salsa verde for enchiladas
1 14-ounce can of chicken broth
1 package of taco seasoning
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Instructions
Combine all ingredients in a large pot and bring to a boil over medium-high heat.
Lower the heat and let it simmer for 20 or 25 minutes. Serve hot with lime wedges, grated cheese and tortilla chips.