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!

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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!

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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. 

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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

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4.95 from 58 votes

7 Can Chicken Taco Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
This 7 can chicken taco soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans.

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

*You can also use any shredded chicken you may have or store-bought or homemade rotisserie chicken

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. Delicious! I added a can of Rotel tomatoes with green chilies as well as olives. I also thickened it with some masa harina mixed with a little water during the summer. And, I used blanched and shredded chicken breast instead of canned chicken.

  2. Got this in the crockpot with a couple of chicken breast.
    Going to cook on low overnight.
    Anxious to see how it turns out!

  3. I made this but I made my own green enchilada sauce and my family loved it! They topped theirs with cheese and sour cream and it was definitely a hit.

  4. I made this a few weekends ago. Not sure why but it was super spicy . I bought mild red
    enchilada and mild taco sauce. It filled my crock pot so I had a lot left and froze the rest. I’ll try to dilute it with chicken broth. I added cilantro. I would make again but maybe without the extra seasoning and add more corn.

    1. Green sauce has flavor without the fire.

      I am disappointed that there have been at least two requests for servings and per serving amount of volume. The have been ignored.

  5. I made this last night, my husband and I couldn’t eat it fast enough, very easy and very good. Will definitely do this one again .

  6. I used organic, low sodium beans, corn and tomato bits. I also used no added salt chicken stock and cooked my own organic chicken breasts as they have no salt like the rotisserie chicken does. It cuts way down on sodium.

  7. Can the beans be left out n just use the rest of the ingredients? Have a son who does not like any kind of beans.

  8. I made this today I used the exact amount of ingredients as directed it didn’t come out as red or thick as it shows on the video went over ingredients and instructions several times can’t figure it out??

    1. Did you make sure to rinse and drain everything thoroughly? Checked the can sizes to match the recipe?
      Just my 2cents worth. Add some more chicken or beans to thicken it up to your liking. Good luck!

  9. Hi Amanda, yes it does look good, but heck 7 cans of food!

    Did you know that cans are lined with Bisphenol-A (BPA) a pretty nasty toxic plastic? My bottom cringes at the thought!! Sorry to spoil the fun.

    One occasional standby can of soup is more than enough for me.

    Your website looks interesting, will have a closer look when i get a minute.

    With kind regards, Melvyn

  10. Was given a bunch of zucchini and several pieces of pork today. Was thinking of trying to use shredded pork (instead of shredded chicken) and some chopped zucchini. Any thoughts on his?

    1. This is really good!! I’ve made it twice now and will make it again later this week. It’s very filling and soooo easy to make. I didn’t use a large can of the enchilada sauce as I had only a 15-ounce can on hand and that was just perfect for me. Plus, in place of the canned chicken, I cooked a couple of large chicken breasts and cut them in chunks.

  11. For those that worry about the salt . if you rinse the beans you will not be getting so much salt. you can also use low sodium taco seasoning and low salt broth.

  12. DO NOT COOK CHICKEN FROM FROZEN IN THE SLOW COOKER!!! It doesn’t reach a safe temperature to kill any potentially harmful bacteria. A lot of people say “I do it all the time” – but trust me it is a potential landmine for salmonella and e.coli

    1. Yes u are right…i use already cooked and seasoned rotisserie chicken with all my crockpot chicken dishes..and its yummmmm

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