Easy 7 Can Chicken Taco Soup Recipe

This hearty comforting 7 Can Chicken Taco Soup is made with canned beans, diced tomatoes, and chicken breast, and ready in 25 minutes. Opening a simmering pot to see a thick, spiced broth packed with corn and tender chicken feels incredibly rewarding. I rely on this pantry staple dinner whenever I need a quick meal without chopping vegetables.

Why This Classic Works

I used to think a good soup required hours of simmering and chopping raw vegetables. Then I tried combining pantry staples and realized how much flavor you can build quickly.

The secret lies in not draining all the cans, letting the starchy bean liquid thicken the broth naturally. It surprised me how rich the final texture becomes with almost zero prep work.

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7 Can Chicken Taco Soup Ingredients

• 1 (12.5 oz) can chicken breast, drained and flaked
• 1 (15 oz) can black beans, undrained
• 1 (15 oz) can pinto beans, undrained
• 1 (15 oz) can sweet corn, drained
• 1 (15 oz) can diced tomatoes with green chiles, undrained
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet taco seasoning

How To Make 7 Can Chicken Taco Soup

1. Combine the Cans: Open all seven cans. Drain only the chicken and corn, then add everything to a large pot or Dutch oven.
2. Add the Seasoning: Stir in the taco seasoning packet until fully incorporated into the liquid.
3. Simmer the Soup: Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 15 minutes.
4. Garnish and Serve: Ladle the hot soup into bowls and top with your favorite taco garnishes like cheese and sour cream.

Recipe Tips

• Check the sodium: Using low-sodium canned goods prevents the soup from becoming overly salty when combined with the taco seasoning.
• Rinse for a thinner broth: If you prefer a lighter consistency, drain and rinse the beans before adding them to the pot.
• Swap the chicken: You can easily replace the canned chicken with shredded rotisserie chicken if you have leftovers in the fridge.

What To Serve With Chicken Taco Soup

Serve this hearty bowl with a side of crispy tortilla chips or warm cornbread for dipping. A simple avocado salad dressed in lime juice also cuts through the rich, spiced broth perfectly.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer-safe bags for up to 3 months, thawing overnight in the fridge before reheating on the stove.

FAQs

Can I make this in a slow cooker?

Yes, just combine all the ingredients in your slow cooker and cook on low for 3 to 4 hours.

Do I need to cook the canned chicken?

No, canned chicken breast is already fully cooked and ready to eat, so it just needs to heat through in the broth.

Can I use a different type of beans?

Absolutely, kidney beans or navy beans work great as a substitute for the pinto or black beans.

Nutrition

• Calories: 280
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 30mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Protein: 22g

Try More Recipes:

• Crockpot Boneless Skinless Chicken Thigh Soup Recipe
• Oven Baked Chicken Thigh Mushroom Soup Recipe
• Chicken Tortilla Soup In Stove Top Recipe