10 Can Chicken Taco Soup Recipe

This hearty comforting 10 Can Chicken Taco Soup is made with canned beans, tender chunk chicken breast, and robust taco seasoning, ready in just 25 minutes. The rich spiced broth bubbles away on the stove while the different beans soak up all those vibrant Mexican-inspired flavors. I always keep these simple pantry staples on hand for incredibly busy weeknight dinners.

Why This Classic Works

I used to think making a good soup meant simmering bones and fresh vegetables for hours, but this pantry staple proved me wrong. Dumping canned ingredients straight into a pot felt like cheating at first, but the results speak for themselves.

The surprise came when I tasted the final bowl after just twenty minutes of simmering. All those canned beans and tomatoes meld together perfectly with the taco seasoning to create serious depth of flavor.

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10 Can Chicken Taco Soup Ingredients

• 1 (12.5 ounce) can chunk chicken breast, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can sweet corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.5 ounce) can cream of chicken soup
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can chicken broth
• 1 (1 ounce) packet taco seasoning

How To Make 10 Can Chicken Taco Soup

1. Prep The Cans: Open all the cans, then drain and rinse the black beans, pinto beans, and kidney beans in a colander. Drain the chicken and corn.
2. Combine Ingredients: Pour the rinsed beans, chicken, corn, tomatoes, chilies, cream of chicken soup, and broth into a large Dutch oven or soup pot.
3. Season The Soup: Sprinkle the packet of taco seasoning evenly over the top of the unmixed soup ingredients.
4. Simmer And Serve: Stir everything well to combine, bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes.

Recipe Tips

• Rinse the beans: Rinsing removes the starchy canning liquid, which keeps the soup broth from becoming too muddy or overly salty.
• Shred the chicken: If your canned chicken comes in large chunks, use a fork to break it apart before adding it to the pot.
• Adjust the heat: Use mild diced tomatoes and chilies for a family-friendly version, or swap in a hot taco seasoning packet for extra spice.
• Do not drain the tomatoes: The juices from the diced tomatoes and green chilies are essential for creating the rich soup base.

What To Serve With Chicken Taco Soup

A bowl of this soup pairs perfectly with crispy tortilla chips or warm cornbread for dipping. I also recommend setting up a toppings bar with sour cream, shredded cheddar cheese, and fresh cilantro.

How To Store

Keep any leftover soup in an airtight container in the fridge for up to four days. You can also freeze this soup in portioned containers for up to three months. Thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I use fresh chicken instead of canned?

Yes, you can use two cups of cooked, shredded rotisserie chicken or boiled chicken breasts in place of the canned meat.

Can I make this in a slow cooker?

Absolutely. Add all the ingredients to your slow cooker and cook on low for four hours or high for two hours.

Is this soup very spicy?

It has a mild kick from the canned chilies and taco seasoning, but it is generally well tolerated by most people.

Can I skip the cream of chicken soup?

Yes, if you prefer a thinner broth, you can omit the cream of chicken soup and add an extra can of plain chicken broth.

Nutrition

• Calories: 280
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 25mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Protein: 18g

Try More Recipes:

• Mexican Corn And Chicken Soup Recipe
• Easy 7 Can Chicken Taco Soup Recipe
• 8 Can Chicken Taco Soup Recipe