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!
Chicken Taco Soup
One thing I love about this recipe is how easy it is and how easy it is to customize.Ā Ā 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!!Ā (Check out this recipe for slow cooker rotisserie chicken!)Ā Ā 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!Ā We set up a serving tray and pass the fixings around the table!Ā You could also set this up like an appetizer bar!
Can You Use Fresh Ingredients?
You can also make this more wholesome by using your own canned goods from fresh ingredients.Ā We always have canned tomatoes in our pantry.Ā We typically have over 75 tomato plants each year so we spend quite a bit of time stewing and dicing tomatoes for future use.Ā We also plant our own corn and then fillĀ freezer bags for later.Ā Even if you don’t grow your own food I would highly recommend getting sweet corn and tomatoes when they are in season and freezing or canning it for later.Ā It is so worth the time.Ā We like to make a day of it, we set up stations for corn, diced tomatoes, stewed tomatoes, salsa, ketchup, and spaghetti sauce.Ā Everyone has a job!Ā When it comes time to open any of the jars, we all have a sense of ownership and pride.Ā It gives us so much joy!
Another awesome tip… try making myĀ Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe.Ā The nice thing about this particular recipe (especially if you like tacos) is that you can make a big batch and store in an airtight container for up to 6 months!Ā Just make sure you give the mixture a good shake before you use it again.Ā The heavier spices like to settle.
Can you make Crock Pot Chicken Taco Soup?
Yes!Ā For this variation of the recipe, I like to use frozen chicken.Ā Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients.Ā Cook on low for 6 hours or on high for 8 hours.
Can I make a vegetarian version of this Chicken Taco Soup?
Yes, just take out the chicken and replace the chicken stock with vegetable stock and this is a meal fit for a vegetarian!Ā Also, we have tried it this way and it was delicious!Ā I don’t think youĀ could rightfully call it “Chicken” Taco soup anymore, I would just go with regular old Taco Soup.
Other Soup Recipes
Some people only eat soup when they are cold.Ā I love soup year round so I tend to stockpile the recipes.Ā Here are a few of my favorites!
Side Note:Ā if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
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
- 1 large can 28 ounces green enchilada sauce
- 1 can 14 ounces chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
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 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
Video
Did you make this recipe?
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DID YOU MAKE 7 Can Chicken Taco Soup?
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Photography by The PKP Way.
I honestly wasn’t expecting much from “canned” things; but I wanted something ‘souper fast for dinner. My husband LOVED it! I didn’t have the cheese or chips or avocado on hand; served it up as it was. Wonderful!!! I’ll be making this again for sure! Thanks for sharing, Amanda. Stay home. Stay safe.
So glad you both liked it! <3
I am not a big soup fan, but my husband likes it so I thought Iād give it a try. It is very good and yes I would eat it. It is quite tasty. It was super easy to make and a budget friendly meal to purchase. I bought most of the ingredients at Aldi which was very cheap. My husband also liked it. I will definitely be making this again this winter. Thank you for the post.
Fantastic! And so easy to make! I added a little more canned chicken to mine and a 4oz can of diced chilies. Will make again.
Hi I have a question how much taco seasoning, cumin, and chicken broth I need to put in the soup thanks
Itās all in the recipe 1/2 teaspoon of each spice and 1 can of chicken broth 14.5 oz
How much taco seasoning and cumin I need to put in the soup and how much chicken broth thanks…
This looks delicious, I have an Instant Pot pressure cooker/slow cooker. I use the pressure cooker to make soups, it’s more convenient for me, so I’m going to make your soup that way. Can’t wait!
I made this for dinner tonight. It was a HIT!
Because it is still summer I used fresh corn. I had some cooked chicken on hand. Hubby canāt stop saying how good this is.
I want to eat more, but it is filling, so dinner is prepared for tomorrow.š
Thank you for this great recipe!
I have made this many times. Love it!! Great with Mexican corn bread.
Forgot to mention that my family loved it! Yes it has more salt then I like but, once in a while is just fine.
I figured out the nutritional value for the soup which I divided it into 7 servings. The big salt item was definitely the green chile enchilada sauce. I used low sodium beans and tomatoes, 1/2 cup of corn, low sodium taco mix, and low sodium chicken broth.
each serving has:
260 calories
1495 mg salt
9 grams fiber
17 grams protein
I made this last night and it was actually very good. One observation: The cumin & chili powder took over and made it taste like chili soup that my MIL makes. Next time I make it I am going to reduce those two ingredients. It was still REALLY good. Thanks for the recipe!
Made it tonight….DELICIOUS! I used Bushs Southwestern style pinto beans and made some corn bread by Krusteaz. What a great hearty meal.
I think some missed the point of this recipe. Easy peasy quick hearty meal not worrying about can linings and such. Only tweeks…red enchilada sauce cuz green not stocked and two extra cans of chicken. Also served over rice for one family member who is not fond of soup. Delicious.