Eight-Can Chicken and Bean Soup

Eight-Can Chicken and Bean Soup

This pantry soup combines cooked chicken, beans, corn, tomatoes, and mild green chiles in one pot. Using low-sodium products where available keeps the seasoning adjustable. Rinsing the beans removes some canning liquid and allows the tomato-rich broth to remain clear and balanced.

Equipment and timing

• Large soup pot or Dutch oven
• Can opener
• Colander
• Wooden spoon and ladle
• Instant-read thermometer

Yield: 8 servings
Preparation: 10 minutes
Cooking: 25 minutes
Heat: gentle simmer

Ingredients

• 1 can (12.5 ounces) chicken breast, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 can (10 ounces) diced tomatoes with green chiles, with juices
• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Lime wedges and chopped cilantro, optional

Method

1. Open and inspect every can. Discard cans that bulge, leak, spray liquid when opened, or have deep rust or dents along seams. Drain the chicken and corn. Rinse and drain both beans.
2. Add chicken, beans, corn, both tomato products, enchilada sauce, broth, cumin, oregano, and garlic powder to the pot. Break the chicken into bite-size pieces.
3. Bring to a boil over medium-high heat, stirring occasionally. Reduce to a gentle simmer and cook uncovered for 18 to 20 minutes so the flavors combine.
4. Check that the soup reaches 165°F/74°C throughout. Taste before adding salt because canned ingredients vary widely. Thin with water or broth if desired. Serve with lime and cilantro.

Consistency and troubleshooting

The soup should simmer rather than boil hard, which can break the beans apart. If it tastes overly salty, add unsalted broth or water and a squeeze of lime; adding more concentrated canned ingredients will intensify salt. If it is too thin, simmer uncovered several additional minutes or mash a small scoop of beans into the broth.

Canned chicken is already cooked, but the assembled soup still needs thorough reheating. Use clean utensils and do not taste from a spoon returned to the pot. The eight cans are specific to this formula; check label weights because package sizes vary.

Substitutions and storage

Use one can of kidney beans in place of either bean variety. Mild enchilada sauce and plain tomatoes make a gentle soup; select hotter products only when appropriate. If using home-cooked chicken, add about 1 1/2 cups, provided it was safely cooked and refrigerated.

Refrigerate within 2 hours in shallow covered containers and use within 4 days. Reheat leftovers to 165°F/74°C. Freeze cooled soup for up to 3 months, leaving expansion space. Thaw in the refrigerator and add broth after reheating if the beans absorbed liquid.