7 Can Chicken Taco Soup

7 Can Chicken Taco Soup is an easy, hearty, and flavorful dish made using pantry staples. With a delicious combination of chicken, beans, corn, and taco spices, this soup comes together in minutes and is perfect for a quick meal.

Why You’ll Love This Recipe

• Requires just seven canned ingredients—no chopping needed
• Quick and easy, ready in under 30 minutes
• Packed with bold Tex-Mex flavors
• Great for meal prep and leftovers
• Customizable with your favorite toppings

this Recipe

I
ngredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (12.5 oz) cooked chicken, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) enchilada sauce
• 1 can (14 oz) chicken broth
• 1 packet taco seasoning
• Salt and black pepper, to taste

Directions

1. In a large pot over medium heat, combine all the canned ingredients, including the chicken, beans, corn, diced tomatoes, enchilada sauce, and chicken broth.
2. Stir in the taco seasoning and mix well.
3. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
4. Taste and adjust seasoning with salt and black pepper if needed.
5. Serve hot with your favorite toppings.

Servings and Timing

• Servings: 6-8
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Variations

• Spicy Kick: Add diced jalapeños or extra chili powder.
• Creamy Version: Stir in a cup of sour cream or shredded cheese before serving.
• Vegetarian Option: Swap chicken for an extra can of beans.
• Slow Cooker Method: Cook on low for 4 hours for deeper flavors.
• Low-Sodium Option: Use low-sodium canned ingredients.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze in individual portions for up to 3 months.
• Reheat on the stovetop over low heat or microwave in short intervals until warm.

FAQs

Can I use fresh chicken instead of canned?

Yes! Use 2 cups of shredded rotisserie or cooked chicken.

What can I serve with this soup?

Tortilla chips, cornbread, or a side salad complement it well.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then quick release.

Is this soup gluten-free?

Check your taco seasoning and enchilada sauce for gluten-free options.

How do I thicken the soup?

Mash some of the beans or add a small amount of cornstarch slurry.

Can I add fresh vegetables?

Absolutely! Diced bell peppers, onions, or zucchini work well.

What toppings go best with this soup?

Try sour cream, shredded cheese, avocado, lime juice, or fresh cilantro.

Can I make it less spicy?

Use mild enchilada sauce and diced tomatoes without chilies.

Can I double the recipe?

Yes, just use a larger pot and adjust seasoning to taste.

How do I add more protein?

Increase the chicken or add cooked ground beef.

Conclusion

7 Can Chicken Taco Soup is a simple, satisfying meal packed with flavor and perfect for busy nights. With minimal prep and a quick cook time, this easy pantry-friendly soup is sure to become a favorite. Try it today and enjoy a warm, comforting bowl!

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