Immerse yourself in the culinary magic of our 7-Can Fiesta Chicken Soup, a delectable and flavorful dish brimming with tantalizing spices, succulent chicken, sweet corn, and hearty beans. The beauty of this recipe lies in its simplicity—the most challenging part is merely popping open a few cans! With a preparation time of under 30 minutes and minimal cleanup, this soup is a true weeknight dinner savior.
Versatility in a Bowl
What sets this recipe apart is its adaptability. While the original calls for canned chicken, leftovers or even the convenience of rotisserie chicken make excellent substitutes. Elevate the flavor profile by opting for homemade taco seasoning for a more nuanced taste compared to store-bought alternatives.
Serving Suggestions: Create Your Taco Soup Masterpiece
The joy of 7-Can Chicken Taco Soup extends to the art of serving. Our recommended toppings include sour cream, fresh cilantro, creamy avocado, shredded cheese, diced jalapeno, and onion. Transform your dining experience by setting up a serve-yourself tray, akin to an appetizer bar, ensuring every member at the table can tailor their bowl to perfection.
Crock Pot Convenience: Effortless Slow Cooker Option
For those who savor the convenience of a slow cooker, adapting this recipe is a breeze. Simply combine all soup ingredients, excluding the canned chicken, in the slow cooker. Let it simmer on low for approximately 6 hours. In the final 20 minutes, introduce the canned chicken to meld its flavors with the rest of the ingredients.
Vegetarian Twist and Sodium Conscious Choices
Exploring dietary preferences? Craft a vegetarian version by omitting chicken and substituting vegetable stock for chicken stock. Concerned about sodium levels? Opt for low-sodium variations of the canned ingredients featured in the recipe.
Preserving the Fiesta: Storage and Freezing Tips
To store the soup in the refrigerator, transfer it to an airtight container or a sealable plastic bag, ensuring freshness for 3-5 days. For an extended shelf life, freeze the soup in airtight containers or freezer-safe plastic bags, clearly labeling and dating each. Your frozen treasure will maintain its quality for several months.
Ingredients:
Soup Base
- 1 can (15 ounces / 420g) black beans, drained and rinsed
- 1 can (15 ounces / 420g) pinto beans, drained and rinsed
- 1 can (14.5 ounces / 410g) petite diced tomatoes
- 1 can (15 ounces / 420g) sweet corn, drained
- 1 can (12.5 ounces / 355g) chicken breast*, drained, flaked (or about 2 ½ cups cooked/shredded chicken)
- 1 can (28 ounces / 790g) green enchilada sauce
- 1 can (14 ounces / 400g) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Toppings
- 1 cup (113 g) cheddar cheese, shredded
- Limes, for garnish
- Tortilla chips, for serving
- Cilantro, for garnish (optional)
Instructions:
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
