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
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Photography by The PKP Way.
I have several cases of Old El Paso red enchilada sauce I got when Sam’s Club decided not to carry it anymore. The price was like $2.01 per 12-can case that was nowhere near the best use-by date, so I bought several cases. They desperately need to be used up. I usually make my red enchilada sauce from scratch from more authentic Mexican recipes that use mostly different types of chile peppers. I don’t find the canned spicy at all, and my family now loves my preference for very spicy foods. Would that be an ok substitute for the canned red for the green enchilada sauce (which I normally prefer much more over canned red sauce most of the time)? Thank you.
Sure!
I love this recipe and make it at least twice a month for my meal prep freezes great! I use my instant pot 20 minutes with one chicken breast instead of can chicken.
I love this soup. I’ve had another migraine all day but ya gotta eat so I made this again tonight because it’s so easy.
I like it spicy so I use 3/4 tsp of the spices and a whole packet of taco seasoning.
I used crushed tomatoes tonight, one regular and one small can of corn and a can of mushrooms because why not. I kept my broth from the corned beef and cabbage from a few nights ago so I used that instead of the chicken broth. I like lots of chicken and used two cans instead of one that’s needed.
I’m sure it’s going to be absolutely amazing as all of Amanda’s recipes are.
OK…tonight I’m making it with a pound of ground meat. I just browned it and added it. I’ll let you know how we like it.
Can you use red enchilada sauce?
We are having a group over for soup supper dinner soon. I plan to make this soup since I am hosting and will be busy most of the day. I’m sure everyone will love it. Thank you for sharing this.
Had to substitute ingredients like for corn. A lg can of Veg-All; diced tomatoes/ a can of low sodium tomato sauce; chicken broth used apple juice;
Used 2 chicken pouches , added the rest of a leftover onion soup mix, spices were cumin, chili powder and minced garlic . Put shredded cheddar cheese on top!
Not as spicy a flavor but it was an awesome tasting easy dinner!!!! I had to use what I had at home tonight.
Loved it! Will make it more often!
We had been working around the farm and at 7:30 we were tired and hungry. I was looking for something quick and came across this recipe. I had fixed it once before but forgot to drain everything. This time I fixed it according to the recipe and added 2 cans of chicken instead of one. It was quick, easy and according to my husband…. delicious. We aren’t usually soup eaters when it’s warm (in the 70’s here) but he actually went back for seconds. Thank you for sharing this delicious recipe. I will definitely be making it a lot more often.
So glad you both enjoyed it! Thanks for farming, we love farmers! ❤️
I have been a Girl Scout for 40+ years and have been making this One Pot Taco Soup in a cast iron dutch oven forever. Except we call it 8 Can Taco Soup – we add cream of chicken soup. This is recommended for a troop’s first cook out – because each girl can contribute a can to the soup. There is plenty for the whole troop including leaders. If you need more, you can add additional beans or corn. As for the “hot”, you can add red enchilada sauce instead.
One of my favorite dinners to make!! I don’t drain the pinto beans because I like mine a little bit saltier, and I also dump all ingredients in the crockpot and let it cook on low for a couple of hours…just my spin on it. Topped with cheese, sour cream, and cilantro (cilantro really completes this dish in my opinion!) and I eat it out of the bowl with tortilla chips. Beyond easy to make and packed with flavor!!
I cannot find a 28 oz. Can of enchilada sauce. Is that a typo in the number maybe?
Are you outside the US? This is a common size, found at Walmart, Target, all grocery stores. You can use 2- 14.5 ounce cans instead.
I added a can of green chilis and used chicken thighs. It was amazing and my family said they would eat it again. Win!
My 13 year old daughter made this soup and it was absolutely delicious! We only had SPICEY enchilada sauce so it turned out HOT but delicious none the less. I added some cilantro to the pot before serving and then I added diced avocado to each bowl and it was perfect! We will definitely make this again.
This looks super easy and delicious! I think I could even make this after work and still have time to actually eat it for dinner! Thank You! ❤️
I’ve made this several times. It’s so delicious. I use shredded chicken from the deli at my grocery store because it’s easier for me. I love this soup.