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 2½ 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 cheddar cheese, shredded
- limes, for garnish
- tortilla chips, for serving
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?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
What a perfect soup! So darned easy for last minute and freezing leftovers is a breeze. Love the two different beans and the corn in the soup. So pretty and absolutely delicious. I will be making this often..especially as the weather cools. I used leftover chicken once and leftover rotisseries chicken from Costco and I bought canned chicken so I can make this at any time. We love to make cheese quesadillas to have with it and the usual sour cream or salsa just adds to the dish. Thank you so much sharing!
I must give this a try! I bet it is FAB!
Can you use a crock pot if so what do you put it on and long would you cook it ?
This is what I wrote in the blog post:
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.
Delicious and so easy! I added cooked rice and switched out black beans to cannelloni beans. Husband loved it.
The first time I made this is when I was hosting my in-laws, so I served it for dinner to guests, untested. Everyone loves it! I’ve loved most of Amanda’s recipes and this one looked like a solid winner. It sure was! Easy to make (I used a rotisserie chicken) and tasted great! The only change I made was to add some fresh cilantro with the chips, cheese, and lime.
Do the left overs freeze well?
Yes, my husband enjoys the frozen leftovers.
Delicious. My husband & i gave it athumbs up👍. Will add this to soup recipes. It right up there with my lasagna soup. I would recommend it to everyone
Easy to make, great for kids and to spice up for adults as well. Good for leftovers. Added as a staple to our house.
Phenomenal soup! So easy and delicious! Would be easy to sub any of the ingredients for ones you prefer. Or add some! Could easily make this vegetarian. Super versatile!
Looks great! Is this spicy?? If so, is there a way to reduce it?
No, not spicy at all. 🙂
I would like to make this soup but is there a substitute for the enchilada sauce? I really don’t care for it. I love your recipes and have made a number of them. Thanks Amanda!
I’ve made my own sauce.
How did you make the substitute enchilada sauce or whatever? We don’t like it either. And I just put everything in the crockpot but that and the chicken,,,ugh! TIA
I added 1/2 block of cream cheese. It was amazing ..had enough to freeze some for later too ..
Fantastic soup! We love it. It’s one our main meals that I make at least twice a month. If have anyone leftovers it freezes well you
Just made this for the first time. Very good and easy. Just wondering if you would happen to know how many points this would per serving for Weight Watchers. I thought I had seen it on this post but can not find it now. Thanks
Hi Marla,
Just created this on the WW app & it will be 2 points (without any of the topping). The points came from the green enchilada sauce
To finish this off a little fat is needed. Some sweet unsalted butter, olive oil or grape seed ect..use the butter baby and fresh parm👏🏽
Looks delicious
This soup was delicious and easy. My husband took a small bowl thinking he would not like it. Went for seconds saying this is a 5 star soup one of your best soups ever! I did use a whole rotisserie chicken because we like it meaty. Very good soup
A dios mios! Hubby and I put this together in less than 10 minutes. We love with this recipe! Muy delicioso!
I made this with two tweaks for us – more broth and chicken fajita meat rather than canned chicken and it is so delicious! I honestly didn’t think it would that great but boy, was I wrong!