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7 Can Chicken Taco Soup

October 21, 2018 / 118 Comments

15.4Kshares

This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

7 Can Chicken Taco Soup

Chicken Taco Soup

One thing I love about this recipe is how easy it is and how easy it is to customize.   I don’t ever have chicken in a can in my pantry, but I often have leftover chicken, and that works just as amazing! Another great substitution? Rotissary chicken!!  (Check out this recipe for slow cooker rotisserie chicken!)   We have served this chicken taco soup with sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeno, and diced onion. A little something for everyone!  We set up a serving tray and pass the fixings around the table!  You could also set this up like an appetizer bar!

Can You Use Fresh Ingredients?

You can also make this more wholesome by using your own canned goods from fresh ingredients.  We always have canned tomatoes in our pantry.  We typically have over 75 tomato plants each year so we spend quite a bit of time stewing and dicing tomatoes for future use.  We also plant our own corn and then fill freezer bags for later.  Even if you don’t grow your own food I would highly recommend getting sweet corn and tomatoes when they are in season and freezing or canning it for later.  It is so worth the time.  We like to make a day of it, we set up stations for corn, diced tomatoes, stewed tomatoes, salsa, ketchup, and spaghetti sauce.  Everyone has a job!  When it comes time to open any of the jars, we all have a sense of ownership and pride.  It gives us so much joy!

Another awesome tip… try making my Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe.  The nice thing about this particular recipe (especially if you like tacos) is that you can make a big batch and store in an airtight container for up to 6 months! Just make sure you give the mixture a good shake before you use it again.  The heavier spices like to settle.

Seven Can Chicken Taco Soup

Can you make Crock Pot Chicken Taco Soup?

Yes!  For this variation of the recipe, I like to use frozen chicken.  Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients.  Cook on low for 6 hours or on high for 8 hours.

Can I make a vegetarian version of this Chicken Taco Soup?

Yes, just take out the chicken and replace the chicken stock with vegetable stock and this is a meal fit for a vegetarian!  Also, we have tried it this way and it was delicious!  I don’t think you could rightfully call it “Chicken” Taco soup anymore, I would just go with regular old Taco Soup.

 

Chicken Taco Soup

 

Other Soup Recipes

Some people only eat soup when they are cold.  I love soup year round so I tend to stockpile the recipes.  Here are a few of my favorites!

Slow Cooker Chicken Taco Soup

White Bean Chicken Chili

Grandma’s Homemade Chili

Slow Cooker Turkey Chili

Cheeseburger Soup

Roasted Broccoli Cheese Soup

The Best Tomato Soup

Side Note:  if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.

5 from 5 votes
Print

7 Can Chicken Taco Soup

This 7 can chicken taco soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans.

Course Soup
Cuisine American, Mexican
Keyword chicken taco soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 687 kcal

Ingredients

  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces pinto beans, drained and rinsed
  • 1 can 14.5 ounces petite diced tomatoes
  • 1 can 15 ounces sweet corn, drained
  • 1 can 12.5 ounces chicken breast, drained & flaked
  • 1 large can 28 ounces green enchilada sauce
  • 1 can 14 ounces chicken broth
  • 1 packet taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Instructions

  1. Combine all the ingredients into a large pot and bring to a boil over medium-high heat.

  2. Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.

Recipe Video

DID YOU MAKE 7 Can Chicken Taco Soup?

I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Photography by The PKP Way.

15.4Kshares

Filed Under: Dinner, Recipe Index, Recipes, Savory / 118 Comments

Comments

  1. Raven says

    November 15, 2017 at 4:59 pm

    I made the Chicken Taco soup last weekend and it’s my new favorite. Do you have the nutritional information? There does t appear to be any unhealthy ingredients, but I would like the calorie count per serving. Thanks!

    Reply
    • Brenda Sheets says

      April 21, 2018 at 3:41 pm

      We will be making this expect leaving out the corn. I have a colon problem. Sounds really good will be sharing with our family.

      Reply
    • Linda says

      April 21, 2018 at 3:47 pm

      Try adding the nutritional INFO on each package/ingredient added to the soup and dividing it into the number of servings. That will give you a good idea of each of the nutritional values, sodium count etc.

      Reply
    • Lymm says

      April 23, 2018 at 7:38 pm

      I’d be more concerned about the sodium content

      Reply
      • Susan says

        May 4, 2018 at 3:14 am

        We use all low or no sodium canned goods. You can buy low sodium taco pig mix.

        Reply
        • Susan says

          May 4, 2018 at 3:15 am

          Oh oh. Taco pkg mix. Spell check changed it to “pig”.

          Reply
          • Tammy says

            May 14, 2018 at 12:26 am

            ????

        • Emma Jean says

          June 30, 2018 at 6:06 pm

          Made me laugh because that’s about how it looked at our table. Everyone, even the grandkids ate like pigs at the trough, it’s that good!

          Reply
          • y Hardeman says

            August 27, 2019 at 12:58 am

            5 stars
            Its really good.!

    • Bonnie A. Caldwell says

      April 26, 2018 at 4:41 pm

      you could look at the cans of stuff and add all the calories, etc. and then divide by the number of servings. I plan to do this.

      Reply
    • Debra says

      April 27, 2018 at 4:59 am

      I will try it this week in get back to you how mines turn out

      Reply
    • Elizabeth Gourlay says

      May 10, 2018 at 1:02 am

      Don’t know about calories, but even with a tablespoon each of two cheeses, it’s less than 1 Weight Watchers Point per healthy serving.

      Reply
    • Ron Fournier says

      May 17, 2018 at 8:15 pm

      it looks good but I will be making a healthier version soon….. salt free beans (or low salt), unsalted broth, Mrs. Dash No Salt taco or chili seasoning(one has hidden salt) , fresh seedless tomatoes, fresh lean boneless& skinless chicken breasts and NO CORN (diverticulitis) . lower salt version good for Heart attack victims!

      Reply
    • Janice Payne says

      June 19, 2018 at 11:22 pm

      add up all the stuff it takes to make the soup ( Each ingredient ) and divide by servings there is an easy way to calculate Calories and sodium content. For all that are concerned about sodium content use fresh ingredients not canned and or frozen. Easy solution

      Reply
    • Mike Stanley says

      August 15, 2018 at 6:38 pm

      I have congestive heart failure and only 20% EF would it taste good with no salt added corn

      Reply
      • Sally says

        March 4, 2020 at 8:15 pm

        Sure! If you have other seasonings you like (I love fresh cilantro), add those to add more flavor. I think it would be delicious to use all no salt or low salt ingredients. I’m sure you are used to little salt in your food.

        Reply
    • RITA ALMAGUER says

      November 26, 2018 at 11:36 pm

      Raven, Maybe you could just add up all the information off of the can labels?

      Reply
      • Shannan says

        April 9, 2020 at 12:43 pm

        I just realized I dont have the green enchilada sauce any one have any ideas for a good substitute?

        Reply
    • Michelle S says

      April 22, 2020 at 11:39 am

      Raven,

      I know your question is 3 years old, I hope you see it anyway.

      Do a google search for recipe analyzer. There is one on a website called Verywellfit. You put in your recipe and the # of servings and it will give you a complete nutrition label.

      I use it often because I calorie count.

      Reply
  2. Sharon says

    March 30, 2018 at 7:40 pm

    I have a pot on now. Used All Organic ingredients except for taco seasoning (no msg) and green chili enchilada sauce (as close to natural as could get). Sauted and seasoned chicken instead of can.
    We’re expecting a winner!

    Reply
    • Amanda says

      March 31, 2018 at 6:10 pm

      I know you will love it! <3

      Reply
      • MZ says

        May 4, 2018 at 1:44 pm

        Using crock pot time shown should be reversed.
        On low, 8 hrs. (not 6) and on high, 6 hrs. (not 8). Sounds good! Anxious to try. Hey, tomorrow is Cinco de Mayo, perfect timing.

        Reply
        • Ken Collier says

          August 15, 2018 at 9:08 pm

          Right – I saw this, too: “frozen chicken breasts in the crockpot and then follow with the remaining ingredients. Cook on low for 6 hours or on high for 8 hours.” Should be reversed.

          Reply
        • David says

          October 24, 2018 at 7:11 pm

          Have you tried the crock pot yet would like to know on the time ?

          Reply
    • Judy says

      April 20, 2018 at 5:22 am

      Sounds fabulous! Will try your recipe! ????????

      Reply
      • Denise Grover says

        April 23, 2018 at 6:50 pm

        I don’t like cilantro so I will skip that.

        Reply
    • Gloria Brace says

      April 23, 2018 at 3:38 am

      I make my own taco seasoning.

      Reply
      • Casey says

        May 4, 2018 at 6:00 am

        How? I’m allergic to msg!

        Reply
      • Cindy says

        July 10, 2018 at 5:48 pm

        What is your recipe for it. I hate package seasoning

        Reply
    • Loic says

      April 27, 2018 at 7:15 am

      How many does this serve

      Reply
  3. Lisa says

    April 19, 2018 at 1:22 am

    Definitely goingto try it!!

    Reply
  4. Ron Meyert says

    April 19, 2018 at 2:14 am

    Printer friendly please.

    Reply
    • Pam Cameron says

      April 23, 2018 at 1:41 pm

      There is a print button at bottom.

      Reply
      • Ken Collier says

        August 15, 2018 at 9:11 pm

        Yes, a button. But the recipe could easily be formatted to print on one page rather than two.

        Reply
    • Sheila says

      July 30, 2018 at 2:23 pm

      I took picture with phone so will have recipe when I shop.

      Reply
  5. Elaine says

    April 19, 2018 at 3:53 am

    I use no salt added corn and no salt added Pinto and black beans. Cuts down the sodium. Low sodium still has too much sodium go with no salt added big difference. You can also get No salt chips to put on top yummy.

    Reply
  6. Ludas Mack says

    April 19, 2018 at 4:26 am

    Great recipe!! Thank you!!

    Reply
  7. Jennifer Huddleston says

    April 19, 2018 at 9:09 pm

    Can’t wait to try this with hamburger!

    Reply
    • Joanne says

      May 4, 2018 at 12:23 am

      I have used ground beef and it is awesome just drain it well.

      Reply
    • Sheila says

      July 30, 2018 at 2:25 pm

      Use ground turkey less points.

      Reply
  8. Aurora Carmelo says

    April 20, 2018 at 2:32 pm

    I used rotisserie chicken and a can of red enchilada sauce, added a can of Rotel
    Made my own tortilla strips.

    Reply
  9. Paula says

    April 21, 2018 at 3:18 am

    I’m going to try this but not a soupy version. One of our sons doesn’t care for soup so I am omitting the can of broth and then serving over rice. It will be more of a casserole then. Or could even add strips of fresh corn tortillas to soak up the liquid to thicken. A few variations.

    Reply
  10. Lyn Kansfield says

    April 21, 2018 at 2:02 pm

    What is the sodium content ???

    Reply
    • maryann milligan says

      April 26, 2018 at 9:11 pm

      yes I would be interested in that also. all these cans of things are high in sodium. Different brands of foods have different amounts of sodium. you have to really look at labels. husband is on low sodium diet. 1500mg total for the day.

      Reply
      • Patricia M Havens says

        May 17, 2018 at 4:13 pm

        I use the low sodium beans and rinse them well. I also use low sodium chicken broth and I would not use the pre-made taco mix, which has sodium in it. I would add a can of diced mild green chiles for flavor. If you have an Instant Pot you can get all the beans dry and cook them by themselves first, not use the cans at all and voila! no sodium.

        Reply
  11. Maggie says

    April 21, 2018 at 7:30 pm

    What kind of chicken breast. I have never seen canned chicken breast. I know there is chicken in a can but a breast?

    Reply
    • Katie says

      May 14, 2018 at 1:39 pm

      It’s not an actual breast, it is similar to tuna in a can and is usually found in the grocery store near the tuna cans.

      Reply
    • Beckie says

      May 14, 2018 at 5:59 pm

      I used one chicken breast and allliw sodium ingredients Extra beans no corn. Absolutely amazing and after having had gastric bypass it a easy delicious low calorie meal

      Reply
  12. LIbby Bernard says

    April 21, 2018 at 11:46 pm

    Yummy

    Reply
  13. Mari bradlrt says

    April 23, 2018 at 5:52 pm

    Why do cans have to be drained n rinsed ?

    Reply
    • Millicent Roy says

      May 4, 2018 at 5:05 pm

      For instance the black beans sit in their juices and rinsing them cuts down on all the juices being added to your soup, think it would make it look very unappetizing, that’s my opinion.

      Reply
    • Liz says

      March 13, 2020 at 2:30 pm

      It helps remove some salt and is an old trick recommended for any one trying to lessen salt in their diets. You could just use frozen corn .

      Reply
  14. Teresa Faller says

    April 26, 2018 at 2:27 pm

    I can’t wait to make this!

    Reply
  15. Jaclyn says

    April 27, 2018 at 6:02 am

    My husband said, “This is like a restaurant meal!” Winner, winner Turkey dinner! I used ground Turkey meat, and skipped the enchilada sauce because they didn’t have it at Aldi’s, nor could I find the cumin.

    Reply
  16. Carlette says

    April 27, 2018 at 10:29 pm

    This is so easy and delicious. I doubled the cumin and chili powder. I added an extra can of black beans, used Rotel tomatoes instead of plain and added a couple of pinches of red pepper flakes. So good!

    Reply
  17. Leslie says

    April 28, 2018 at 12:09 pm

    When I make this, I sub the corn for a can hominy,( I like the texture better than corn) and add sour cream at end on top and serve with Frito chips

    Reply
  18. Barbara says

    April 28, 2018 at 6:10 pm

    How much does this make? How many servings? Size of serving?

    Reply
    • Roberta says

      May 9, 2018 at 3:27 am

      Add up the amounts on the cans. How much do you want to eat. Just measure by cups into a bowl and figure it out. It’s simple math. Good lord. Give it a try

      Reply
  19. Jean says

    April 28, 2018 at 7:39 pm

    This would be good with rice added into the soup. Although it sounds yummy just as it is! 🙂

    Reply
  20. Leslie says

    April 30, 2018 at 12:05 am

    Oh the boyfriend is going to love this!

    Reply
  21. Andi says

    May 2, 2018 at 9:05 pm

    DO NOT COOK CHICKEN FROM FROZEN IN THE SLOW COOKER!!! It doesn’t reach a safe temperature to kill any potentially harmful bacteria. A lot of people say “I do it all the time” – but trust me it is a potential landmine for salmonella and e.coli

    Reply
    • Bunny says

      July 21, 2018 at 8:05 pm

      Yes u are right…i use already cooked and seasoned rotisserie chicken with all my crockpot chicken dishes..and its yummmmm

      Reply
  22. Barb says

    May 4, 2018 at 2:07 am

    For those that worry about the salt . if you rinse the beans you will not be getting so much salt. you can also use low sodium taco seasoning and low salt broth.

    Reply
  23. Darlene Hohn says

    May 6, 2018 at 12:10 am

    Was given a bunch of zucchini and several pieces of pork today. Was thinking of trying to use shredded pork (instead of shredded chicken) and some chopped zucchini. Any thoughts on his?

    Reply
    • Bonnie G. says

      April 4, 2020 at 10:37 am

      This is really good!! I’ve made it twice now and will make it again later this week. It’s very filling and soooo easy to make. I didn’t use a large can of the enchilada sauce as I had only a 15-ounce can on hand and that was just perfect for me. Plus, in place of the canned chicken, I cooked a couple of large chicken breasts and cut them in chunks.

      Reply
  24. Melvyn Firmager says

    May 6, 2018 at 6:05 pm

    Hi Amanda, yes it does look good, but heck 7 cans of food!

    Did you know that cans are lined with Bisphenol-A (BPA) a pretty nasty toxic plastic? My bottom cringes at the thought!! Sorry to spoil the fun.

    One occasional standby can of soup is more than enough for me.

    Your website looks interesting, will have a closer look when i get a minute.

    With kind regards, Melvyn

    Reply
  25. Val says

    May 6, 2018 at 7:43 pm

    I made this today I used the exact amount of ingredients as directed it didn’t come out as red or thick as it shows on the video went over ingredients and instructions several times can’t figure it out??

    Reply
    • Julie says

      May 17, 2018 at 6:14 pm

      Did you make sure to rinse and drain everything thoroughly? Checked the can sizes to match the recipe?
      Just my 2cents worth. Add some more chicken or beans to thicken it up to your liking. Good luck!

      Reply
  26. Pat says

    May 9, 2018 at 6:47 pm

    Can the beans be left out n just use the rest of the ingredients? Have a son who does not like any kind of beans.

    Reply
    • Autumn Maring says

      May 10, 2018 at 10:15 am

      Yes, you can leave out the beans!

      Reply
  27. Carolyn says

    May 11, 2018 at 2:14 am

    Made this in the crockpot! Turned out delicious. Will make this again.

    Reply
  28. Doris Shea says

    May 11, 2018 at 4:04 pm

    I used organic, low sodium beans, corn and tomato bits. I also used no added salt chicken stock and cooked my own organic chicken breasts as they have no salt like the rotisserie chicken does. It cuts way down on sodium.

    Reply
  29. Rona says

    May 12, 2018 at 11:47 am

    I made this last night, my husband and I couldn’t eat it fast enough, very easy and very good. Will definitely do this one again .

    Reply
  30. Tom says

    May 12, 2018 at 3:14 pm

    Anyone know the carbohydrate amount?

    Reply
  31. Darcy says

    May 12, 2018 at 3:27 pm

    Is there any way I can save this to my Pinterest?

    Reply
  32. Richard Fleek says

    May 12, 2018 at 6:30 pm

    It’s on the stove now, I’ll let y’all know soon

    Reply
  33. glenda says

    May 23, 2018 at 12:50 am

    I made this a few weekends ago. Not sure why but it was super spicy . I bought mild red
    enchilada and mild taco sauce. It filled my crock pot so I had a lot left and froze the rest. I’ll try to dilute it with chicken broth. I added cilantro. I would make again but maybe without the extra seasoning and add more corn.

    Reply
    • L says

      June 22, 2018 at 2:25 am

      Green sauce has flavor without the fire.

      I am disappointed that there have been at least two requests for servings and per serving amount of volume. The have been ignored.

      Reply
      • Brenda says

        September 4, 2018 at 10:32 am

        I thought I saw that it serves 5

        Reply
  34. Jill says

    May 28, 2018 at 5:26 pm

    I made this but I made my own green enchilada sauce and my family loved it! They topped theirs with cheese and sour cream and it was definitely a hit.

    Reply
  35. Cyrena Allen says

    June 13, 2018 at 12:17 am

    Could you make this in an instant pot? If so, do you know what settings to use?

    Reply
  36. Terry MCCANDLESS says

    June 18, 2018 at 6:18 pm

    Would this work if served cold on a hot day

    Reply
  37. Janet says

    June 25, 2018 at 5:36 pm

    How many chicken breast in replace of canned chicken?

    Reply
    • Amanda says

      July 2, 2018 at 12:43 pm

      2-3 cups

      Reply
  38. Janet says

    June 28, 2018 at 2:23 am

    Got this in the crockpot with a couple of chicken breast.
    Going to cook on low overnight.
    Anxious to see how it turns out!

    Reply
  39. Patrice says

    July 4, 2018 at 10:23 pm

    Delicious! I added a can of Rotel tomatoes with green chilies as well as olives. I also thickened it with some masa harina mixed with a little water during the summer. And, I used blanched and shredded chicken breast instead of canned chicken.

    Reply
  40. Tammy J. says

    July 22, 2018 at 7:33 am

    Cilantro would the perfect addition.

    Reply
  41. Wanda says

    August 2, 2018 at 10:36 pm

    I think some missed the point of this recipe. Easy peasy quick hearty meal not worrying about can linings and such. Only tweeks…red enchilada sauce cuz green not stocked and two extra cans of chicken. Also served over rice for one family member who is not fond of soup. Delicious.

    Reply
  42. Robyn says

    August 3, 2018 at 12:43 am

    Made it tonight….DELICIOUS! I used Bushs Southwestern style pinto beans and made some corn bread by Krusteaz. What a great hearty meal.

    Reply
  43. Michelle says

    August 19, 2018 at 6:31 pm

    I made this last night and it was actually very good. One observation: The cumin & chili powder took over and made it taste like chili soup that my MIL makes. Next time I make it I am going to reduce those two ingredients. It was still REALLY good. Thanks for the recipe!

    Reply
  44. jean gregus says

    August 20, 2018 at 2:02 am

    I figured out the nutritional value for the soup which I divided it into 7 servings. The big salt item was definitely the green chile enchilada sauce. I used low sodium beans and tomatoes, 1/2 cup of corn, low sodium taco mix, and low sodium chicken broth.
    each serving has:
    260 calories
    1495 mg salt
    9 grams fiber
    17 grams protein

    Reply
  45. jean gregus says

    August 20, 2018 at 2:03 am

    Forgot to mention that my family loved it! Yes it has more salt then I like but, once in a while is just fine.

    Reply
  46. Judy says

    August 22, 2018 at 11:30 am

    I have made this many times. Love it!! Great with Mexican corn bread.

    Reply
  47. Brenda says

    September 5, 2018 at 10:52 pm

    I made this for dinner tonight. It was a HIT!
    Because it is still summer I used fresh corn. I had some cooked chicken on hand. Hubby can’t stop saying how good this is.
    I want to eat more, but it is filling, so dinner is prepared for tomorrow.😊
    Thank you for this great recipe!

    Reply
  48. Jill says

    September 12, 2018 at 10:15 pm

    This looks delicious, I have an Instant Pot pressure cooker/slow cooker. I use the pressure cooker to make soups, it’s more convenient for me, so I’m going to make your soup that way. Can’t wait!

    Reply
  49. Jose says

    October 14, 2018 at 7:24 pm

    How much taco seasoning and cumin I need to put in the soup and how much chicken broth thanks…

    Reply
  50. Jose says

    October 14, 2018 at 7:27 pm

    5 stars
    Hi I have a question how much taco seasoning, cumin, and chicken broth I need to put in the soup thanks

    Reply
    • Teri says

      February 5, 2020 at 7:19 pm

      It’s all in the recipe 1/2 teaspoon of each spice and 1 can of chicken broth 14.5 oz

      Reply
  51. Cindy says

    January 15, 2019 at 2:23 am

    5 stars
    Fantastic! And so easy to make! I added a little more canned chicken to mine and a 4oz can of diced chilies. Will make again.

    Reply
  52. Karen of Baltimore says

    January 20, 2020 at 2:34 am

    5 stars
    I am not a big soup fan, but my husband likes it so I thought I’d give it a try. It is very good and yes I would eat it. It is quite tasty. It was super easy to make and a budget friendly meal to purchase. I bought most of the ingredients at Aldi which was very cheap. My husband also liked it. I will definitely be making this again this winter. Thank you for the post.

    Reply
  53. Laura says

    April 20, 2020 at 3:30 pm

    5 stars
    I honestly wasn’t expecting much from “canned” things; but I wanted something ‘souper fast for dinner. My husband LOVED it! I didn’t have the cheese or chips or avocado on hand; served it up as it was. Wonderful!!! I’ll be making this again for sure! Thanks for sharing, Amanda. Stay home. Stay safe.

    Reply
    • Amanda says

      April 20, 2020 at 4:36 pm

      So glad you both liked it! <3

      Reply

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  16. 30 Ideas for Chicken Taco soup - Best Recipes Ideas and Collections says:
    January 31, 2021 at 10:04 am

    […] Best Chicken Taco Soup from Chicken Taco Soup i am homesteader. Source Image: iamhomesteader.com. Visit this site for details: iamhomesteader.com […]

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