A fast, flavorful chicken taco soup made almost entirely from pantry staples—black beans, pinto beans, corn, tomatoes, green enchilada sauce, chicken, and broth—plus taco spices. Ready in about 30 minutes with minimal cleanup and tons of topping options.
Drain and rinse the black beans and pinto beans. Drain the corn. Flake the canned chicken with a fork (or shred cooked chicken).
In a large soup pot over medium-high heat, combine diced tomatoes, green enchilada sauce, chicken broth, black beans, pinto beans, and corn. Stir to combine.
Add taco seasoning, cumin, chili powder, and garlic powder. Stir well and bring to a gentle boil.
Reduce heat to a simmer and cook 20–25 minutes, stirring occasionally, until flavors meld and the soup slightly thickens.
Stir in the chicken and simmer 2–3 minutes more to warm through. Taste and adjust seasoning if needed.
Ladle into bowls and serve hot with shredded cheddar, lime wedges, tortilla chips, and cilantro.