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?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
Can this soup be “canned”? Would love to make a big batch and can it for future lunches or dinner.
Can this be canned?
I made this tonight for supper it was a great way to use some of the things from food pantry that keep getting pushed to the back because I didn’t know how to use them up. Taste was great and even the kids liked it. Thanks again for a great soup
Can I use Rotella instead of green sauce?
I found your I am Homesteader page online just yesterday and today made this soup. It is absolutely delicious and I will definitely be making it again. My husband loved it, too. I decided to use my crockpot since it was a rainy day, and had everything but the canned chicken (which I don’t care for) so I put in an 11 ounce frozen chicken breast and two frozen chicken thighs. I prefer fire roasted tomatoes to the petite diced, so I used an can of the fire roasted instead. I don’t care for enchilada sauce, so I used chunky salsa instead. And, it was amazingly delicious.
My husband is that fond of chicken, however, I have left over taco meat (beef) in the freezer. Would that work?
Yes!
Has anyone ever figured out how many Weight Watchers points this is per serving?
Linda, just put the ingredients into the WW site and it is 8 points per serving (5 servings per recipe). I did not count any toppings, just the main recipe using 2 1/2 cups of shredded chicken. Hope that helps!
Easily made and much complemented. I shredded a small rotisserie chicken.
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 I’d 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
It’s 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 can’t stop saying how good this is.
I want to eat more, but it is filling, so dinner is prepared for tomorrow.😊
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.