When planning an informal work lunch this week, I reached out to several catering companies to provide the meal. This became tricky because the luncheon was being held off-site, roughly three hours from my home, and my budget was tight. When I quickly added up costs related to preparing and delivering food for the group, I realized that ordering from a local caterer was going to be a far too expensive option. As I searched my mind for an alternative, I was reminded of this recipe for a hearty soup that would hit the spot as the weather forecast predicted rain and 45 degree temperatures for the day. Adding a few other lunch items to the menu would round out the meal.
I ended up ordering a 4-ft. long sub sandwich from the deli department of the area grocery store. I picked up a large vegetable tray and a case of bottled water. Finally, I headed to the store bakery and purchased a box of freshly made oatmeal cookies for the group. I paired this soup with all of the other items that I had purchased and covered the tables with seasonal table clothes. Returning to our meeting room, I quickly popped all of my purchased items in the fridge and plugged in my trusty, 6-quart crockpot. I opened all seven cans and popped them into the slow cooker. Lunch would be served in three hours, so I had plenty of time to warm the soup and meld the flavors. Last, but not least, I crumbled up a bag of Frito’s Corn Chips and opened a package of sharp cheddar cheese to sprinkle over the top of the individual bowls of soup. This step is the game changer; bringing this ridiculously simple soup over the top. The warm hearty soup, paired with a topping of slightly melted cheese and crunchy corn chips really makes for a mighty good, super quick and easy lunch idea.
Seven Can Spicy Chicken Taco Soup
1 can black beans, drained and well rinsed(15.5 oz)
1 can pinto beans, drained and well rinsed (15.25 oz)
1 can whole kernel corn, drained (15 oz)
1 can diced tomatoes, do not drain (15 oz)
1 can mild enchilada sauce (10 oz)
1 can chicken broth (15 oz)
1 can chicken breast, drained and flaked with a fork (12.5oz)
1 package low sodium taco seasoning mix
2 teaspoons garlic powder
Combine all ingredients and cook using preferred method below:
Crockpot – Cook on medium temperature for 3-5 hours
Stockpot – Cook on medium-high heat for 25-35 minutes
Instant Pot – Cook on “Manual” for 4 minutes with quick venting method
Serve topped with crushed Frito or Dorito Corn Chips and shredded cheese.
Note: Can sizes listed above are approximate; this is a very forgiving soup recipe. Add water or extra broth, if needed. Also, use lower sodium versions of the canned products, if your concerned about salt. If you’d prefer to use fresh chicken breasts for this recipe, use about 1 1/2 cups of cooked, diced chicken.