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 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal. We enjoy it during the cold months and also keep it in our back pocket as a go-to recipe for campouts or just those busy nights when you need something fast.
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 ever have chicken in a can in my pantry, but I often have leftover chicken, and that works just as amazing! Another great substitution? Rotissary chicken!!
We serve this chicken taco soup with sour cream, fresh cilantro, shredded cheese, diced jalapeno, and diced onion. A little something for everyone!
Another awesome tip… try making my Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe.
Tips, Tricks, and Variations
Can you make Crock Pot Chicken Taco Soup?
Yes! For this variation of the recipe, I like to use frozen chicken. Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients. Cook on low for 6 hours or on high for 8 hours.
Other Soup Recipes
Some people only eat soup when they are cold. I love soup year round so I tend to stock pile the recipes. Here are a few of my favorites!
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
DID YOU MAKE 7 Can Chicken Taco Soup?
Photography by The PKP Way.