7 Can Chicken Taco Soup
, 25 min, Serves 6
A quick weeknight soup built from pantry staples: canned beans, corn, tomatoes, and chicken simmered with taco seasoning and green enchilada sauce.
| 1 can / 425 g black beans, drained & rinsed | Combine all, bring to boil, simmer 15 min |
| 1 can / 425 g pinto beans, drained & rinsed | |
| 1 can / 425 g petite diced tomatoes, undrained | |
| 1 can / 425 g sweet corn, drained | |
| 1 can (355 g) chicken breast, drained & flaked | |
| 1 can (280 ml) green enchilada sauce | |
| 1 can (415 ml) low-sodium chicken broth | |
| 1 packet taco seasoning | |
| 1/2 teaspoon cumin | |
| 1/2 teaspoon chili powder | |
| 1/2 teaspoon garlic powder |
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