This 7-can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal! If you want the CREAMY version of this soup, try my Creamy Chicken Taco Soup!
Chicken Taco Soup
One thing I love about this recipe is how easy it is and how easy it is to customize. I don’t usually have chicken in a can in my pantry, but I often have leftover chicken, and that works just as well. Another great substitution? Rotisserie chicken! And, you can even use homemade taco seasoning for more flavor when compared to store-bought.
How to Serve 7-Can Soup
We have served this chicken taco soup with sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeno, and diced onion. A little something for everyone! We set up a serving tray and pass the fixings around the table! You could also set this up like an appetizer bar!
How to Make Crock Pot Chicken Taco Soup
Add all of the soup ingredients, except the canned chicken, to the bowl of a slow cooker. Cook on low for about 6 hours. Then, in the final 20 minutes or so, add the canned chicken (which is already cooked) to warm it up with the rest of the ingredients.
Can I Make a Vegetarian Version of Chicken Taco Soup?
Yes. Simply don’t add chicken and replace the chicken stock with vegetable stock.
Can I Make this with Less Sodium?
Yes, just opt to buy the low-sodium canned version of the ingredients in the recipe.
How to Store and Freeze Chicken Taco Soup
To store the soup in the refrigerator, add it to an airtight container or plastic sealable bag. It will last 3-5 days.
To freeze this soup, just add soup to an airtight container or freezer-safe sealable plastic bags and be sure to label and date them. It will last several months.
More Soups
7 Can Chicken Taco Soup
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (12.5 ounces) chicken breast*, drained, flaked (or about 2 ½ cups cooked/shredded chicken)
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Topping
- 1 cup (113 g) cheddar cheese, shredded
- limes, for garnish
- tortilla chips, for serving
- cilantro, for garnish (optional)
Instructions
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
Video
Notes
Did you make this recipe?
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Photography by The PKP Way.
Another great recipe, Amanda! I read in one of the comments (not sure if it was under this recipe) about someone doubling the spices to really make the flavors stand out or something like so I tried that. Also, I added a 1/2tsp of smoked paprika, 1/2tsp oregano, 1/2tsp coriander and pinch of cayenne along with 1/2tsp onion powder and a couple of bay leaves. The additional spices were added because I didn’t have the green enchilada sauce but the red. It turned out fantastic! oh! I’ve never used can chicken because I only “got into” cooking in the last couple of years and the idea of canned chicken is foreign to me so I cut a few chicken breasts into large chunks and put them in the pot. At the end, after checking their temp., I shredded them and returned them to the pot to simmer a few more minutes. omg Sooooooo good! I bet it will be even better tomorrow.
Now, I just want to say that’s a lot of tweaks from me. I don’t usually do this because I’m just learning but the reason I’m bringing it up is because this website is my go-to for recipes now exclusively. They are perfect on there own which is exactly why I keep coming back. Everything is so clear and easy to understand here and I’m just happy as can be that Amanda does this. Thanks! You are awesome, Amanda, and I can’t wait to search the site for the next thing that catches my eye – I know it will be awesome!
Peter, this made my day, thank you! 😊 Love the tweaks you made, especially using fresh chicken and those added spices. So glad it turned out great for you!
Perfect pantry clean out recipe, delish!