8 Can Soup
A quick and hearty soup made with canned ingredients, including chicken, beans, corn, and enchilada sauce. Perfect for a simple weeknight meal.
Ingredients
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can petite diced tomatoes drained
- 1 can sweet corn drained
- 1 can white chicken breast drained
- 1 can cream of chicken soup
- 1 can green enchilada sauce
- 1 can chicken broth
- 1 taco seasoning
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 85.1 mg
- Iron: 4.12 mg
- Magnesium: 120 mg
- Phosphorus: 288 mg
- Potassium: 1034 mg
- Zinc: 2.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can cream of chicken soup
- 1 can green enchilada sauce
- 1 can chicken broth
- 1 taco seasoning
Prepare
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- Drain 1 can petite diced tomatoes
- Drain 1 can sweet corn
- Drain 1 can white chicken breast
Let's Cook
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Step 1.
In a large pot, combine the drained and rinsed black beans, drained and rinsed pinto beans, drained petite diced tomatoes, drained sweet corn, drained white chicken breast, cream of chicken soup, green enchilada sauce, chicken broth, and taco seasoning. Stir well to incorporate all ingredients.
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Step 2.
Place the pot over medium heat and cook, stirring occasionally, until the mixture is heated through, about 10-15 minutes. Serve warm with tortilla chips.