A 7 Can Chicken Taco Soup is the easiest and fastest way to make a hearty meal out of everything from your pantry – no freezer or fridge items are needed! Filled with chicken, vegetables, beans, and plenty of spices, this flavorful dish is both delicious and nutritious.
Simple 7 Can Chicken Taco Soup
This 7 Can Chicken Taco Soup is a quick and easy way to serve a family-friendly meal in minutes.
It is literally a combination of 7 cans of food plus a packet of taco seasoning and plenty of Southwest spices all dumped into one pot, stirred, and simmered on the stove or cooked low and slow in a crockpot.
The Tex-Mex flavors are familiar and comforting; it’s like biting into a taco, but it’s a supper that’s sipped from a spoon instead of served in a shell.
This simple recipe is my favorite make once, eat twice, freezer-friendly meal and a fun way to customize a family dinner by treating it like taco night and letting everyone choose their own toppings.
For more simple soup ideas, try my Chicken Enchilada Soup, Chicken Pot Pie Soup, and Cheeseburger Soup.
Why We Love This 7 Can Chicken Taco Soup Recipe
- Quick and easy to make with canned pantry ingredients plus spices.
- No one will notice that the ingredients came from a can.
- You can double this recipe to eat some now and freeze the rest for later.
- Spicy and warm soup to serve on a cold night.
- Fun to customize with your favorite fixings.
- Perfect meal to feed a crowd at a dinner party or Cinco de Mayo celebration.
Ingredients
- Can pinto beans
- Can southwest corn with juice: You can substitute canned sweet corn if you prefer. You will need to drain before adding to the soup.
- Can black beans
- Can chicken broth
- Can petite diced tomatoes: You can use 2 cans of Rotel instead of the petite diced tomatoes.
- Canned chunk chicken breast
- Can mild green enchilada sauce
- Mild taco seasoning
- Fresh minced garlic
- Onion powder
- Ground cumin
- Kosher salt
- Fresh chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
SEE FULL PRINTABLE RECIPE CARD BELOW
Substitutions and Additions
- Spice Your Soup: If want an even spicier soup, you substitute medium or hot enchilada sauce for the mild sauce. You can also substitute hot taco seasoning for the mild seasoning.
- Change The Chicken: If you prefer to use fresh chicken instead of canned chicken, you can shred your leftover chicken or rotisserie chicken for your soup.
- Vegetarian Version: To make this a vegetarian soup, remove the chicken and replace the chicken broth with vegetable stock.
- Tasty Toppings: Top your taco soup with tortilla chips, sour cream, shredded cheese, cilantro, sliced black olives, sliced avocado, jalapeños, salsa, plain greek yogurt, chopped tomatoes or any of your favorites.
Recommended Tools
- 5 – 6 quart stockpot
How to Make 7 Can Chicken Taco Soup
This 7 Can Chicken Taco Soup could be the easiest Mexican-inspired meal you’ll ever make! Simply dump all of your ingredients into a single stockpot, cook, stir, and serve — it’s a delicious any-day dinner (because Tacos are not just for Tuesdays)!
- Place Ingredients In The Pot: Add the contents of all 7 cans plus seasonings and spices to a stockpot.
- Cook: Cook on medium heat, uncovered, for 20 minutes, stirring occasionally.
- Serve: Garnish and serve while hot. Enjoy!
Tips
- You can add a small can of diced, roasted green chiles to your soup.
- This recipe can easily be doubled.
- You can cook the soup in the crockpot, on low setting, for 4 – 6 hours.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the soup for up to 2 months, in an airtight freezer safe container. Allow the soup to thaw overnight in the refrigerator before heating.
- To Reheat: How to reheat
Frequently Asked Questions
Yes, you can absolutely use homemade taco seasoning if you prefer. Keep in mind that 1 packet of taco seasoning is about 2-3 tablespoons of homemade seasoning.
This soup pairs perfectly with my Cheesy Pull-Apart Garlic Bread, Cauliflower Breadsticks, or my Mini Cornbread Muffins.
Often soups can be heavy and too creamy, but this chicken taco soup is on the lighter side and filled with nutrient-dense ingredients.
It’s a great healthy meal that’s loaded with protein and essential vitamins. You can make this soup even healthier, by using low-sodium chicken broth. But just because it’s healthy doesn’t mean it lacks in flavor– this soup is filled with enchilada sauce, spices, and seasoning.
Combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Other Easy Mexican Inspired Recipes
- Chicken Enchiladas
- Taco Spaghetti
- Sheet Pan Quesadillas
- Queso Chicken Tacos
- How to Make Taco Lasagna
- Mexican Coleslaw
- Copycat Taco Bell Mexican Pizza
- Rotel Dip
7 Can Chicken Taco Soup
Ingredients
- 15.5 ounce can pinto beans drained and rinsed
- 15.25 ounce can southwest corn with juice
- 15.25 ounce can black beans drained and rinsed
- 14.5 ounce can chicken broth
- 14.5 ounce can petite diced tomatoes with juice
- 12.5 ounce canned chunk chicken breast drained
- 10 ounce can mild green enchilada sauce
- 1 ounce package mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 tbsp fresh chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
Instructions
- Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 – 6 quart stock pot over medium heat.
- Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the soup for up to 2 months, in an airtight freezer safe container. Allow the soup to thaw overnight in the refrigerator before heating.
- To Reheat: How to reheat
- You can substitute canned sweet corn for the southwest corn. You will need to drain before adding to the soup.
- You can substitute 2 cans of Rotel for the petite diced tomatoes.
- If you are wanting an even spicier soup, you substitute hot enchilada sauce for the mild. You can also substitute hot taco seasoning for the mild.
- You can add a small can of diced, roasted green chiles.
- This recipe can easily be doubled.
- You can cook the soup in the crockpot, on low setting, for 4 – 6 hours.
can I use a crockpot for this recipe?
Yes you can that’s the way I do it be sure to put a Reynolds’s crock pot bag in your crock pot first. I let mine cooked over night on low, it is so delicious.