If you were to ask about a simple recipe that pleases a crowd, I’d just rave about this taco soup. I originally found the recipe for an 8 Can Taco Soup on Pinterest, courtesy of High Heels & Grills. After immediately deciding to try it, I added a few adjustments and made it my own. This taco soup is super easy to put together, tastes delicious, and makes great leftovers!
For this ridiculously easy taco soup, you’ll need:
- 1 lb of ground chicken
- 1 medium onion
- 2 cloves of garlic
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (15 oz.) can of cannellini beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 3/4 packet taco seasoning
- Rice (we used Jasmine)
- Shredded cheese
- Tortilla chips
- Sour cream
Dice the onion and two garlic cloves. Add them to a large pot with two tablespoons of olive oil. Let cook on medium-high heat, occasionally stirring, for about 3-5 minutes.
Push onions and garlic to the side of the pot and add the ground chicken. Allow the chicken to brown, still on medium-high heat, before mixing together with the onion and garlic.
The hard part is over! Now it’s time to add the rest of the ingredients.
Drain and rinse the beans before adding to the soup. We were making a big batch so we used three cans of beans. We chose black, pinto, and cannellini but you can use whatever kind of beans you like and add or take away a can, depending on how much you like beans. I love them so the more the merrier!
Next, add the corn and diced tomatoes. Drain and rinse the corn before adding to the soup. We used garlic, fire roasted tomatoes to add a little extra flavor but, again, it’s up to you!
Now, it’s time to add the cream of chicken and chicken broth. This is what makes it come together as a soup. The original recipe calls for 14 ounces of chicken broth but you can adjust the amount according to how “soupy” you’d like it.
Last, but not least, is the green enchilada sauce and taco seasoning. The first time I made this, we accidentally used red enchilada sauce but didn’t notice much of a difference. I only use 3/4 a packet of the taco seasoning because I don’t think it needs more flavor than that, but if you like it spicier, pour it all in!
Once it’s all in the pot, give it a good stir and then allow it to heat on the stove until it boils. After it reaches a boil, bring the heat down to a simmer, stirring occasionally, while you prepare the toppings. The longer you leave it on the stove, the richer the flavors become but, honestly, it’s ready to go after it boils.
With a big batch of taco soup, setting up a topping bar is a fun way for each person to customize their bowl. I set out avocado, shredded cheese, sour cream, and tortilla chips.
The soup is wonderful on its own but you can also pour it over rice. If you choose to do this, start the rice first, allowing it to cook while you’re making the soup.
My favorite way to enjoy this recipe is on its own as a soup the first day, and then, after the chicken and veggies soak up the broth, as a chili over rice the next day. DELICIOUS!
Your final product may look something like this:
Enjoy! Let me know if you make the soup and add any of your own twists to the recipe.
P.S. You can find more drool-worthy recipes I’ve had my eye on over on my Pinterest food board. And if you’re loving Mexican-inspired dishes this summer, like me, check out the salad I talked about in this post.