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
- Open all 7 cans and pour them (with liquid) into a large pot or Dutch oven.
- Stir in taco seasoning and cumin (if using).
Step 2: Heat & Simmer
- Heat over medium-high heat until simmering, about 10-15 minutes.
- 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