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7 Can Chicken Taco Soup

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  • Author: Maria B. Evans
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex, American

Description

This 7-Can Chicken Taco Soup is a dump-and-go meal that’s warm, comforting, and packed with Tex-Mex flavors. Just open, pour, heat, and enjoy—no chopping or prep work required!


Ingredients


Instructions

Step 1: Dump Everything Into a Pot
  1. Open all 7 cans and pour them (with liquid) into a large pot or Dutch oven.
  2. Stir in taco seasoning and cumin (if using).
Step 2: Heat & Simmer
  1. Heat over medium-high heat until simmering, about 10-15 minutes.
  2. Stir occasionally and add chicken broth if you want a thinner soup.
Step 3: Serve & Enjoy!
  • Ladle into bowls and add your favorite toppings. Serve hot!

Notes

  • Want it creamy? Stir in 4 oz cream cheese before serving.
  • Spicy kick? Use hot Rotel or add diced jalapeños.
  • Slow Cooker Option: Dump everything into a crockpot and cook on LOW for 4-6 hours.
  • No canned chicken? Use 2 cups of shredded rotisserie chicken instead

Nutrition

  • Calories: ~320 kcal
  • Sodium: ~850mg
  • Fat: ~6g
  • Carbohydrates: ~40g
  • Fiber: ~10g
  • Protein: ~25g