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.
Oh the boyfriend is going to love this!
This would be good with rice added into the soup. Although it sounds yummy just as it is! 🙂
How much does this make? How many servings? Size of serving?
Add up the amounts on the cans. How much do you want to eat. Just measure by cups into a bowl and figure it out. It’s simple math. Good lord. Give it a try
When I make this, I sub the corn for a can hominy,( I like the texture better than corn) and add sour cream at end on top and serve with Frito chips
This is so easy and delicious. I doubled the cumin and chili powder. I added an extra can of black beans, used Rotel tomatoes instead of plain and added a couple of pinches of red pepper flakes. So good!
My husband said, “This is like a restaurant meal!” Winner, winner Turkey dinner! I used ground Turkey meat, and skipped the enchilada sauce because they didn’t have it at Aldi’s, nor could I find the cumin.
I can’t wait to make this!
Why do cans have to be drained n rinsed ?
For instance the black beans sit in their juices and rinsing them cuts down on all the juices being added to your soup, think it would make it look very unappetizing, that’s my opinion.
It helps remove some salt and is an old trick recommended for any one trying to lessen salt in their diets. You could just use frozen corn .
Yummy
What kind of chicken breast. I have never seen canned chicken breast. I know there is chicken in a can but a breast?
It’s not an actual breast, it is similar to tuna in a can and is usually found in the grocery store near the tuna cans.
I used one chicken breast and allliw sodium ingredients Extra beans no corn. Absolutely amazing and after having had gastric bypass it a easy delicious low calorie meal
What is the sodium content ???
yes I would be interested in that also. all these cans of things are high in sodium. Different brands of foods have different amounts of sodium. you have to really look at labels. husband is on low sodium diet. 1500mg total for the day.
I use the low sodium beans and rinse them well. I also use low sodium chicken broth and I would not use the pre-made taco mix, which has sodium in it. I would add a can of diced mild green chiles for flavor. If you have an Instant Pot you can get all the beans dry and cook them by themselves first, not use the cans at all and voila! no sodium.
I’m going to try this but not a soupy version. One of our sons doesn’t care for soup so I am omitting the can of broth and then serving over rice. It will be more of a casserole then. Or could even add strips of fresh corn tortillas to soak up the liquid to thicken. A few variations.
I used rotisserie chicken and a can of red enchilada sauce, added a can of Rotel
Made my own tortilla strips.
Can’t wait to try this with hamburger!
I have used ground beef and it is awesome just drain it well.
Use ground turkey less points.
Great recipe!! Thank you!!
I use no salt added corn and no salt added Pinto and black beans. Cuts down the sodium. Low sodium still has too much sodium go with no salt added big difference. You can also get No salt chips to put on top yummy.
Printer friendly please.
There is a print button at bottom.
Yes, a button. But the recipe could easily be formatted to print on one page rather than two.
I took picture with phone so will have recipe when I shop.
Definitely goingto try it!!
I have a pot on now. Used All Organic ingredients except for taco seasoning (no msg) and green chili enchilada sauce (as close to natural as could get). Sauted and seasoned chicken instead of can.
We’re expecting a winner!
I know you will love it! <3
Using crock pot time shown should be reversed.
On low, 8 hrs. (not 6) and on high, 6 hrs. (not 8). Sounds good! Anxious to try. Hey, tomorrow is Cinco de Mayo, perfect timing.
Right – I saw this, too: “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.” Should be reversed.
Have you tried the crock pot yet would like to know on the time ?
Sounds fabulous! Will try your recipe! ????????
I don’t like cilantro so I will skip that.
I make my own taco seasoning.
How? I’m allergic to msg!
What is your recipe for it. I hate package seasoning
How many does this serve
I made the Chicken Taco soup last weekend and it’s my new favorite. Do you have the nutritional information? There does t appear to be any unhealthy ingredients, but I would like the calorie count per serving. Thanks!
We will be making this expect leaving out the corn. I have a colon problem. Sounds really good will be sharing with our family.
Try adding the nutritional INFO on each package/ingredient added to the soup and dividing it into the number of servings. That will give you a good idea of each of the nutritional values, sodium count etc.
I’d be more concerned about the sodium content
We use all low or no sodium canned goods. You can buy low sodium taco pig mix.
Oh oh. Taco pkg mix. Spell check changed it to “pig”.
????
Made me laugh because that’s about how it looked at our table. Everyone, even the grandkids ate like pigs at the trough, it’s that good!
Its really good.!
you could look at the cans of stuff and add all the calories, etc. and then divide by the number of servings. I plan to do this.
I will try it this week in get back to you how mines turn out
Don’t know about calories, but even with a tablespoon each of two cheeses, it’s less than 1 Weight Watchers Point per healthy serving.
it looks good but I will be making a healthier version soon….. salt free beans (or low salt), unsalted broth, Mrs. Dash No Salt taco or chili seasoning(one has hidden salt) , fresh seedless tomatoes, fresh lean boneless& skinless chicken breasts and NO CORN (diverticulitis) . lower salt version good for Heart attack victims!
add up all the stuff it takes to make the soup ( Each ingredient ) and divide by servings there is an easy way to calculate Calories and sodium content. For all that are concerned about sodium content use fresh ingredients not canned and or frozen. Easy solution
I have congestive heart failure and only 20% EF would it taste good with no salt added corn
Sure! If you have other seasonings you like (I love fresh cilantro), add those to add more flavor. I think it would be delicious to use all no salt or low salt ingredients. I’m sure you are used to little salt in your food.
Raven, Maybe you could just add up all the information off of the can labels?
I just realized I dont have the green enchilada sauce any one have any ideas for a good substitute?
Raven,
I know your question is 3 years old, I hope you see it anyway.
Do a google search for recipe analyzer. There is one on a website called Verywellfit. You put in your recipe and the # of servings and it will give you a complete nutrition label.
I use it often because I calorie count.