Description
A quick and easy recipe for 8 can chicken taco soup.
Ingredients
Scale
- 1 can shredded chicken
- 1 can black beans
- 1 can corn
- 1 can diced tomatoes
- 1 can diced green chilies
- 1 can chicken broth
- 1 can taco seasoning
- 1 can kidney beans
Instructions
- Open all cans and drain the beans and corn.
- In a large pot, combine all the ingredients.
- Stir well to mix everything together.
- Bring to a boil over medium heat.
- Reduce heat and simmer for 20 minutes.
- Serve hot with your choice of toppings.
Notes
- Customize with your favorite toppings.
- Store leftovers in the fridge for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg
Keywords: 8 can chicken taco soup