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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 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Description

This easy, dump-and-go taco soup is packed with flavor and made entirely from pantry staples! With just 7 cans and a few spices, you can have a warm, hearty meal on the table in no time. Perfect for busy weeknights!


Ingredients

Scale
  • 1 (12.5 oz) can cooked chicken, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies)
  • 1 (15 oz) can diced tomatoes
  • 1 (10 oz) can enchilada sauce
  • 1 (14 oz) can chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon cumin (optional, for extra flavor)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)

Notes

  • Want it thicker? Stir in a small amount of instant mashed potatoes or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Spice it up! Add a chopped jalapeño or extra chili powder.
  • Slow Cooker Version: Dump everything in and cook on low for 4-6 hours.
  • Instant Pot Version: Cook on Manual (Pressure Cook) for 10 minutes, then quick release.

Nutrition

  • Calories: 250
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 25mg