8 Can Taco Soup

Recipe Rating:
 3 Ratings
Serves: 6-8
Prep Time:
Cook Time:


1 can(s) (15 oz) black beans, drained and rinsed
1 can(s) (15 oz.) pinto beans, drained and rinsed
1 can(s) (14.5 oz.) petite diced tomatoes, drained
1 can(s) (15.25 oz.) can sweet corn, drained
1 can(s) (12.5 oz.) white chicken breast, drained
1 can(s) (10.75 oz.) cream of chicken soup
1 can(s) (10 oz.) green enchilada sauce
1 can(s) (14 oz.) chicken broth
1 packet taco seasoning

The Cook

Patricia Allcorn Recipe
Lightly Salted
Aurora, IL (pop. 197,899)
Member Since Nov 2012
Patricia's notes for this recipe:
From highheelsandgrills.blogspot...
"I have a different recipe for taco soup that I've loved making for a while now, but it is seriously nothing compared to this. And my old recipe is twice as much work too! Weird. At less than 300 calories per cup, this stuff is awesome. You wouldn't think a cup would be very much, but I can barely finish it. It's so good!"
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Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

1-5 of 11 comments

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user Lisa Nicometi Garrow Pantry Cleaner 2sweetinc - Dec 2, 2012
Lisa nicometi garrow AKA Pantry cleaner [2sweetinc] has shared this recipe with discussion groups:
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user Linda Mel LindaM4 - Dec 3, 2012
sounds really good but afraid it would be too high sodium for me
user Jan Hinson jgh5805 - Dec 6, 2012
this was so good, I used a can or Rotel in, cause I had it. Husband raves about it. I put a bit of sour cream on top of mine.
user Jan Hinson jgh5805 - Dec 6, 2012
I tried this recipe and say it's Family Tested & Approved!
user Linda Mel LindaM4 - Dec 6, 2012
Re-read it all and think it will work afterall! I'll use anything I can find in low-sodium versions and rinsing the beans well helps a lot too. Think I'll make this for our next potluck!

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