7 Can Chicken Taco Soup

Short Description

This 7 Can Chicken Taco Soup is a quick and hearty meal that comes together effortlessly with pantry staples. Packed with flavor, protein, and a touch of spice, it’s perfect for busy nights when you need a comforting and satisfying dish.

Why You’ll Love This Recipe

• Super Easy – Just open cans, dump, and heat!
• Minimal Prep – No chopping or extra ingredients required.
• Packed with Flavor – A delicious blend of spices and ingredients.
• Versatile – Customize with toppings and variations.
• Great for Meal Prep – Leftovers store well and taste even better the next day.

this Recipe

Ingredients

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

• Canned chicken breast, drained
• Canned diced tomatoes with green chilies
• Canned corn, drained
• Canned black beans, drained and rinsed
• Canned pinto beans, drained and rinsed
• Canned chicken broth
• Canned enchilada sauce
• Taco seasoning
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Directions

1. Combine Ingredients – In a large pot, add all canned ingredients and taco seasoning. Stir to mix well.
2. Simmer – Bring to a boil, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.
3. Serve – Ladle into bowls and add desired toppings like cheese, sour cream, or tortilla chips.
4. Enjoy! – A delicious, no-fuss meal in under 30 minutes.

Servings and Timing

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

Variations

• Spicier Version – Add diced jalapeños or a pinch of cayenne pepper.
• Thicker Soup – Stir in a small can of refried beans for extra texture.
• Vegetarian Option – Replace canned chicken with extra beans or diced tofu.
• Creamy Version – Mix in a block of cream cheese for a richer texture.
• Slow Cooker Method – Combine ingredients in a slow cooker and cook on low for 4-6 hours.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.

FAQs

Can I use fresh chicken instead of canned?

Yes! Cook and shred about 2 cups of fresh chicken breast before adding to the soup.

Can I make this in a slow cooker?

Absolutely! Dump all the ingredients into a slow cooker and cook on low for 4-6 hours.

What kind of taco seasoning should I use?

Use store-bought taco seasoning or make your own with chili powder, cumin, paprika, and garlic powder.

Can I add fresh vegetables?

Yes! Add bell peppers, onions, or zucchini for extra texture and nutrition.

How do I make this soup milder?

Use mild enchilada sauce and diced tomatoes without green chilies.

What toppings go well with this soup?

Cheese, sour cream, avocado, lime wedges, tortilla strips, and fresh cilantro all make great toppings.

Can I use a different type of beans?

Yes! Kidney beans or chickpeas can be used instead of black or pinto beans.

How do I thicken the soup?

Mash some of the beans or add a can of refried beans to make it heartier.

Can I use rotisserie chicken?

Yes! Shredded rotisserie chicken works great and adds extra flavor.

Is this soup gluten-free?

Check your taco seasoning and enchilada sauce to ensure they are gluten-free.

Conclusion

7 Can Chicken Taco Soup is the ultimate easy meal that’s bursting with flavor and requires minimal effort. Whether you make it for a quick weeknight dinner or a cozy weekend meal, it’s sure to be a family favorite. Customize it with your favorite toppings and enjoy a hearty, comforting bowl of soup!

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