Last night the HH made one of our favorite fall pour and go recipes: 8 Can Taco Soup. Pretty much all you need is a can opener and a cooking pot, so anyone can make this recipe. Even a husband who’s not used to cooking. Ha! 😉 I know some people who have used canned chicken in this recipe to simplify the recipe even further, but we had a bunch of chicken in the freezer we needed to use up so the HH went ahead and baked a few pieces of chicken beforehand.
All the flavors in this recipe meld really well together and make for a hearty, filling easy soup. Sometimes we like to crunch up tortilla chips on top, or sprinkle a little cheese, chives or a dollop of sour cream to finish it off. Every time it’s a little different, and that’s what makes this recipe so much fun.
Ingredients
1 {15 oz} can black beans, drained and rinsed
1 {15 oz} can chili beans
1 {10 oz} can petite diced tomatoes with green chilies
1 {15 oz} can corn, drained
1 can Cream of Chicken soup
1 {10 oz} green enchilada sauce
2 {14 oz} cans chicken broth
1.5 cups cooked, shredded chicken breast
1 packet taco seasoning
Directions
Pour all ingredients into a large cooking pot. Heat the soup to boiling and then simmer on low for 10 minutes. Serve with shredded cheese, sour cream, chives, and/or tortilla chips. Enjoy!
~Mavis
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Lauralli says
I’ve made a similar soup. Mine doesn’t call for cream of chicken soup but does call for a packet of dry ranch dressing mix…yum!!
Martine says
How on earth did it occur to you to put all those random things in a pot and know it would taste good? I’m always wary of putting lots of new things together in case I waste all the ingredients. We can’t get some of these ingredients here in the Uk but maybe I’ll try something similar, just to see how it works out. 😀
Brianna says
I make a similar taco soup, but without the cream of chicken soup, enchilada sauce, and taco seasoning mix (have a low sodium diet, so I add a few spices for flavor) and I use ground beef instead of chicken. I never thought of using chicken and I will have to try it. It is such an easy soup to put together with pantry staples.
I just love soups and stews for fall!
debbie in alaska says
I bet this would also be good with cream cheese mixed in.
BETTY D says
oh,does this bring back memories…..growing up…we grew most all
our veg and mom canned some…and froze some…we had the old
time frigs…no defrosting…and once a month mom would have to clean
out the frig/freezer…..and lots of left overs etc went into a pot…and
oh talk about home made soups….yummy….every month and
so different….and for some reason left overs and soups always
taste better the next day also…..so thanks for giving me a chance
to relive those memories….
judy egan says
hi mavis, i’m not an expert but i think those little diggings in your yard could have been made by skunks looking for grubs.
Ellen in Clackamas says
One of my kids favorite soup. I don’t use the soup but do add hominy. Have used ham/ham bone too.
Mable says
I made something like this until read an article that calculated how much salt/sodium was in all those canned items. Almost as easy to make it from scratch with only canned beans. Love a lot of your recipes but this one is a no-go for me.
Gina says
Thought the same
Vy says
I make a very similar one:
CANS:
Chicken broth (actually boxed, close enough!) (2)
Corn – rinsed
Black beans
Kidney beans – rinsed
Garbanzo beans – rinsed
Enchilada sauce
Refried beans
Diced tomatoes (2)
Packets:
Ranch dressing
Onion soup mix
Taco seasoning
Whatever meat is in the freezer
Crockpot it all and feed 8 people for days 🙂
Cathy says
Love the recipe , We make soup at work and no one had brought this in. I’m going to be a hero. Thank you