Ingredients
7 Essential Cans
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can pinto beans, drained and rinsed
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1 (15 oz) can sweet corn, drained
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1 (10 oz) can Rotel (diced tomatoes with green chilies)
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1 (15 oz) can diced tomatoes, undrained
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1 (10 oz) can enchilada sauce (red or green works!)
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1 (4 oz) can diced green chilies
Other Ingredients
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2 cups shredded cooked chicken (rotisserie or leftover works great)
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1 packet (1 oz) taco seasoning
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1/2 teaspoon cumin (optional for extra flavor)
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Salt and pepper to taste
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1 cup chicken broth (optional, for thinning if needed)
Optional Toppings
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Shredded cheese
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Sour cream or Greek yogurt
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Crushed tortilla chips
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Avocado slices
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Chopped cilantro
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Lime wedges
Instructions
Step 1: Open and Drain Cans
Drain and rinse the black beans, pinto beans, and corn.
Leave the liquid in the diced tomatoes and Rotel.
You want some brothiness to your soup.
Step 2: Dump Everything Into a Pot
In a large soup pot or Dutch oven, add:
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Beans
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Corn
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Diced tomatoes
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Rotel
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Enchilada sauce
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Green chilies
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Chicken
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Taco seasoning
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Cumin
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Chicken broth (if using)
Step 3: Heat and Simmer
Stir everything to combine.
Bring to a boil over medium heat.
Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Step 4: Taste and Adjust
Add salt, pepper, or extra taco seasoning as needed.
If soup is too thick, add more broth.
If it’s too thin, simmer uncovered a bit longer.
Step 5: Serve Hot
Ladle into bowls and load up on your favorite toppings.