I feel that it is important to start off by saying that I am all about homemade, scratch made recipes using fresh ingredients, but occasionally, there comes a time when you need to whip up something quick and easy that actually tastes like something you’ll enjoy eating.
This 5 minute taco soup is exactly that and it literally takes 5 minutes to bring together. Let it simmer while you get your toppings ready and you’ll have a big pot of taco soup that is surprisingly flavorful, full of chicken, chunky vegetables and a great broth.
Let’s get started…
If you have a stocked pantry, you may not even need to go to the grocery store for this recipe, but if you don’t, you’ll need a 15 ounce can of sweet corn, drained14 ounces of diced tomatoes, 14 ounces of chicken stock, 14 ounces of black beans, 14 ounces of kidney or chili beans, 10 ounces of diced tomatoes with green chilies (mild or hot), a 10 ounce can of cream of chicken soup, 8 ounces of salsa verde, a 1 ounce packet of your favorite taco seasoning and some chicken.
You can use left over chicken, you can shred a rotisserie chicken and you can even use canned chicken in this soup. I used two 12.5 ounce cans of chicken, but you can absolutely get away with 1 can or about 1 cup of shredded chicken for this soup. It’s super flexible, just use what you have.
Note: This soup can very easily be made vegetarian or vegan by omitting the chicken and using vegetable stock instead of chicken stock.
The hardest part about this recipe is opening the cans… literally… just open the cans, rinse the beans and combine everything in a big pot over medium high heat. Let it simmer as long as you need…
This taco soup is really good and with such a small amount of time and effort, I am quite positive that you are going to be really surprised at how deliciously comforting this soup is. You can’t beat it, plus its really cheap to whip up to. You can find everything at Walmart, Target, Aldi… wherever you do your everyday shopping and this is what today’s soup cost me…
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- $0.50 – 15 ounces of sweet corn
- $2.08 – 12.5 ounces of canned chicken
- $0.55 – 14 ounces of diced tomatoes
- $0.67 – 14 ounces of chicken stock
- $0.69 – 14 ounces of black beans
- $0.62 – 14 ounces of kidney or chili beans
- $0.65 – 10 ounces of diced tomatoes with green chilies
- $0.99 – 10 ounces of cream of chicken soup
- $1.10 – 8 ounces of salsa verde
- $0.95 – 1 ounce of taco seasoning
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For a total of $8.80, you can have 8 healthy sized servings of hearty taco soup. I love a good deal and this is definitely a great one!
Although this soup is fantastic as is, adding some garnishes is always fun. For some crunch, I love adding a handful of corn chips or crushing up some tortilla chips right into the bowl. Add a dollop of cold sour cream, some shredded cheddar cheese, chopped green onion or cilantro, a few lime wedges… whatever you have on hand! If it would be good on a taco, add it to your soup and enjoy!
5 Minute Taco Soup
Ingredients
Taco Soup
- 15 ounces of sweet corn, drained
- 12.5 - 25 ounces of canned chicken (or shredded rotisserie chicken)
- 14 ounces of diced tomatoes
- 14 ounces of chicken stock
- 14 ounces of black beans, rinsed
- 14 ounces of kidney or chili beans, rinsed
- 10 ounces of diced tomatoes with green chilies (mild or hot)
- 10 ounces of cream of chicken soup
- 8 ounces of salsa verde
- 1 ounces of taco seasoning
Garnishes
- tortillas or fritos
- avocado, diced
- green onions, finely chopped
- fresh cilantro, finely chopped
- sour cream
- cheddar, finely shredded
- lime wedges
Instructions
- Combine all of the ingredients in a large soup pot
- Place over medium high heat and bring to a simmer
- Simmer until you are ready to serve
- Garnish and enjoy!
