Make this quick and easy soup using canned items and spices from the pantry.
1canBlack Beans 15.5 oz(drained & rinsed)
1canDiced Tomatoes 14.5 oz
1canCorn 15.25 oz(drained)
1canCream of Chicken Soup 10.5 oz
1canGreen Enchilada Sauce 10 oz
1canChicken Broth 14.5 oz
1canChicken 12.5 oz(drained)
1packetTaco Seasoning(or see notes for DIY)
Combine the contents of all the cans in a large saucepan.
Add the packet of taco seasoning or add your own pantry spices (see notes below).
Heat on the stove until warm and serve.
Instead of the packet of taco seasoning you can add: 2 tsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp minced onion, 1/2 tsp paprika, 1/2 tsp garlic salt, and a pinch of red pepper flakes.To make a vegetarian option, omit the chicken, replace the cream of chicken soup with cream of celery (or other vegetable cream soup), and replace the chicken broth with 1-3/4 cups of vegetable broth.