Chicken Taco Soup is an 8-can soup consisting of beans, corn, chicken, and flavorful Mexican-inspired spices that create layers of flavor in the most pleasant comfort. It is the perfect meal for when you’re in a hurry but wanting a comforting meal for the family. Flavors can be strengthened with additional spices such as cumin and chili powder, and toppings like tortilla chips sour cream or even an avocado can add the final yummy touch. This meal is easy to whip up, delicious, and soft enough for your family’s gathering.
Reasons To Adore This Recipe:
Quick and simple: no slicing or chopping is required, and dinner is ready in a matter of moments.
Pantry staples: because everything is on a can or another shelf, you can keep your weights up to date and be confident that you are still cooking.
Brilliant flavor: multiple spicy seasonings add depth and spice to these oats.
Simplified Substitution: Align the fire with covers or season your salsa with other vegetables.
Key Ingredients:
After draining Beans do not use additional sodium and help maintain a soup texture.
White Enchilada Sauce: This gives the soup a sour tang and a hint of warmness. Suppose you want some heat, you can switch to medium or mild.
Grated Green Chilli : Just for the taste. If fire rates are doubtful, discarded.
Chicken: Small frozen chicken is nutritious, but you should also prepare food for poultry or chicken from a rotating pot. Taco Preparation: quickly compacted with several tastes. You can replace the chilli preparation powder with chilli powder, cumin, and garlic and onion powders if you prefer.
PREPARATION
Get the Base Ready
Collect Ingredients: Bring all your culinary skills to experience and ensure you are gathering all your pre-measured ingredients.
Find a Large Stockpot: Pour the following ingredients into a large stockpot set over medium-high heat:
1 can of pinto beans drained and rinsed
1 can of black beans drained and rinsed
1 can of sweet corn kernels drained
1 can of diced tomatoes with juice
2 cups of shredded pre-cooked chicken breast
1 cup of green enchilada sauce
1 can of diced green chiles (optional, about 1 cup, for extra heat)
4 cups of low-sodium chicken broth
Stir all the ingredients together.
Enhance the Flavor
Add Seasonings: 1 packet of taco seasoning should be mixed in (or make your own), using canned enchilada sauce and canned ingredients gives this mix enough flavor to benefit.
Alternatively, include an extra 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to your dish.
Salt and Pepper: Taste the mix for seasoning, and season with salt and pepper as required. The taco seasoning already has a lot of flavor in it, so keep that in mind.
Gently Bring to a Boil: Turn up the heat to a gentle boil.
Simmer To Combine Flavors: Reduce heat to medium-low and simmer uncovered for 20-30 minutes. Stir occasionally to blend the flavors and to prevent the soup from seizing to the bottom of the pot.
Adjust Consistency: When soup is too thick for your liking, thin it with a little additional chicken broth until it is the texture you like.
Serve and Garnish: Spoon the hot soup into soup bowls. Top each serving with a dollop of sour cream for creaminess, crunchy tortilla chips for texture, and slices of avocado for a rich finishing touch.
Optional garnishes: Cilantro, shredded cheese, lime wedges — go wild — or not! Serving Suggestions:
This Chicken Taco Soup is a meal unto itself, but you can do a few things to take it up a notch:
Side salad: Accompany the soup with something like sweet corn, creamy avocado and juicy, ripe tomato with a light vinaigrette.
Mexican Rice: Serve the soup with a scoop or two of rice, mixed into the soup or served on the side — the rice makes for a heartier texture.
Cornbread: Pair the soup with a wedge of hot cornbread for dunking in the broth.
Quesadillas: A cheese quesadilla can also make for a fun side dish, particularly if you’re serving this soup to kids.
Storage and Reheating Tips:
This soup is easy to reheat, store, and works well for meal prepping.
Refrigerate: Refrigerate, in an airtight container, for up to four days.
Freeze: Freeze in a freezable container for three months; thaw overnight before reheating in the fridge.
To Reheat: Warm in a saucepan over medium heat, stirring occasionally, until heated through. Or, reheat in the microwave 1-2 minutes, stirring halfway through.
