Picture a pot of bubbling Six Can Taco Soup, with its vibrant colors and tantalizing aromas filling your kitchen.
There’s something undeniably comforting about this quick and simple dish, perfect for busy weeknights or a cozy weekend meal.
In just a few steps, watch how humble canned ingredients transform into a hearty, flavorful soup that feels like a warm hug in a bowl.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 can opener
- 1 wooden spoon
Ingredients
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes, with juice
- 1 can diced tomatoes with green chilies, with juice
- 1 can cooked chicken, drained
- 1 packet taco seasoning mix
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Six Can Taco Soup, follow this timeline:
- Reading & Preparation (3 minutes)
- Read through the entire recipe to familiarize yourself with the ingredients, equipment, and steps.
- Gather all necessary equipment and ingredients, ensuring you have everything needed on hand.
- Prep Work (5 minutes)
- Use the can opener to open all six cans.
- Drain and rinse the black beans and pinto beans.
- Drain the corn and cooked chicken.
- Cooking (20 minutes)
- Minute 1: Combine the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and drained chicken in the large pot.
- Minute 2: Stir in the taco seasoning mix.
- Minutes 3-5: Heat the mixture over medium heat, stirring occasionally.
- Minutes 6-20: Once the soup reaches a simmer, reduce the heat to low and let it cook for about 15 minutes to blend the flavors.
- Resting Time (5 minutes)
- Remove the soup from heat and let it rest for 5 minutes before serving.
- Serving (Optional Extra Time)
- Consider preparing any additional toppings such as shredded cheese, sour cream, or freshly chopped cilantro during the resting time.
- Serve the soup and enjoy.
Recipe Instructions
Open all cans using the can opener.
In a large pot, combine black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies.
Add the drained cooked chicken to the pot.
Stir in the taco seasoning mix.
Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
Reduce heat to low and let it cook for about 15 minutes to blend the flavors.
Remove from heat and let the soup rest for 5 minutes before serving.
Serving Tips
- Tortilla Chips: Serve alongside or crush them on top for added crunch and texture.
- Avocado Slices: Add creaminess and healthy fats with fresh avocado slices.
- Lime Wedges: Squeeze over the soup for a burst of fresh citrus flavor.
- Chopped Green Onions: Sprinkle on top for a pop of color and mild onion flavor.
- Queso Fresco: Crumble over the soup for a mild and creamy cheese addition.
Storage
To store Six Can Taco Soup, let it cool completely.
Then, transfer it to airtight containers.
Refrigerate for up to 3 days.
Alternatively, freeze for up to 3 months.
Freezing
To freeze Six Can Taco Soup, let it cool completely.
Transfer to airtight containers and label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Six Can Taco Soup, use a stovetop over medium heat, stirring occasionally until warm.
Alternatively, use a microwave, covering the bowl with a lid or microwave-safe cover.
Final Thoughts
This Six Can Taco Soup is a quick and easy recipe that’s perfect for busy weeknights.
It combines the convenience of canned ingredients with the bold flavors of taco seasoning to create a satisfying and hearty meal.
With just five minutes of prep time and a short cooking period, you can have a delicious Mexican-inspired dish ready in no time.
Remember to customize your soup with toppings like shredded cheese, sour cream, or cilantro for added flavor.
If you’re looking for a spicier kick, don’t hesitate to add some cayenne pepper or hot sauce.
Enjoy your meal!
Frequently Asked Questions
Can I Use Fresh Chicken Instead of Canned Chicken?
Sure, swap canned chicken with fresh for a tastier twist! Sauté diced chicken until golden before adding to your pot. It enriches flavor and texture, transforming your soup into a fresher, more delightful culinary experience. Enjoy!
How Can I Make This Recipe Vegetarian?
To make this recipe vegetarian, replace the canned chicken with an extra can of beans or hearty vegetables like bell peppers or zucchini. Sauté them first for added flavor before mixing them with the other ingredients.
What Are Some Good Side Dishes to Serve With This Soup?
Pair your soup with crispy tortilla chips, creamy guacamole, or a revitalizing Mexican street corn salad. These sides add texture and zest to your meal, enhancing the rich, hearty flavors of the soup perfectly. Enjoy!
Can I Use Homemade Taco Seasoning Instead of a Packet?
Absolutely, you can swap the packet for homemade taco seasoning. Crafting your own blend adds a personal touch and lets you control the flavors. Mix spices like cumin, paprika, and garlic powder for a delightful kick.
How Can I Adjust the Recipe for More Servings?
To increase servings, double each ingredient. Use a larger pot to accommodate the extra volume. Taste and adjust the seasoning, ensuring the flavors meld harmoniously. Serve with a flourish of toppings, delighting more guests.
Six Can Taco Soup
Equipment
- 1 Large pot
- 1 can opener
- 1 Wooden spoon
Ingredients
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with juice
- 1 can diced tomatoes with green chilies with juice
- 1 can cooked chicken drained
- 1 packet taco seasoning mix
Instructions
- Open all cans using the can opener.
- In a large pot, combine black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies.
- Add the drained cooked chicken to the pot.
- Stir in the taco seasoning mix.
- Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
- Reduce heat to low and let it cook for about 15 minutes to blend the flavors.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
