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.
I add a little sour cream when serving and it is delicious. I’ve made this a few times now and my husband loves it.
Delicious and easy to make. I used a rotisserie-cooked chicken from the supermarket.
Made this delicious!!
You can’t mess up this recipe. Just improvise according to your taste. I add a small block of mexican velveeta (cut into small chunks), a can of mild green chilies, use mexi-corn, great northern beans rather than pinto, and canned tomatoes with garlic. Have not put in enchilada sauce, but I might. Dump all ingredients into a crockpot and cook on low all day! Everyone loves it!
Great recipe. I added ranch beans and a can of white hominy and a can of yellow hominy to it. Excellent and new for our rotation
I’m always ready to try new recipes, and these look delicious.
My husband does not eat chicken so would ground beef work with this soup?
If so would 1 1/2 lbs work.
Thank you in advance for your speedy reply!
Linda,
I think ground beef would work and you could use 1 – 1 ½ lbs or whatever your preference is. This is a very similar recipe to a Publix canned chili recipe that uses ground beef. You would just brown the ground beef before adding all of the other ingredients.
I added a small yellow onion diced and sautéed and about a cup of cooked brown rice. And I used 30 Oz of Chicken bone broth and a 15oz can of red enchilada sauce. And I just added spices to taste instead of the taco seasoning packet. This is a basic recipe that works even when you only have all of the canned items, but you can make substitutions and add things you like.
Absolutely delicious and the easiest soup I’ve ever made.
Amanda, is 28 oz enchilada sauce the correct amount? I found another version with your same ingredients and they called for 10 oz. Since I’ve never made this soup before I don’t want to screw it up. Thanks in advance.
I made this recipe with the 28 oz. enchilada sauce and the amount worked out just fine. It was delicious!
Does anyone serve cornbread with this soup? We’re having this soup for Christmas Day because it will be in teens. So cold!!
We do. Or fresh hot fluffy tortillas.
I followed the recipe exactly, and it was the most delicious soup I’ve ever had
Made tonight sooo delicious
This is the best recipe
Instead of “enchilada sauce” add a can of chipotle peppers and adobo sauce. Are use the Embasa brand. Way better than enchilada sauce because that is for enchiladas not soup.
Thank you. I am happy to try other things and at the same time, use enchilada sauce for any recipe that benefits from it.
Looks delicious except for the enchilada sauce. I am not a fan of green nor red. What could I use in its place or could I just eliminate that ingredient?
I think you should be able to use a jar of salsa verde. You can usually find it in either a regular or creamy style. The creamy would be more in line with enchilada sauce as far as texture is concerned. The regular would have a lighter, brighter flavor.
Add a can of Rotel tomatoes and green chile instead.
This was easy and delicious! I added onion and a some jalapeño pepper. I also used a can of rotel instead of the diced tomatoes and blended the can before I added it. Will definitely make again!
made it tonight! my spouse loved it. sent recipe to granddaughter ♥️; she loves to cook, and It will be an easy quick supper for she and her mom!!
I made it, but added some items. I chopped some white onion, sautéed that in a bit of olive oil, added a small amount of rice, toasted that a few minutes, then added the ingredients, using extra broth to allow absorption by the rice. Also added a can of diced mild chilis. Amazing!
I make a version of this, I use either leftover chicken or get a rotisserie chicken and use about a pound of it. Tinned chicken has an over-cooked, mealy quality, that I find unpleasant.
I made this tonight with turkey and red enchilada sauce (what I had on hand) and it was a huge hit!! Everyone loved this. Definitely will be making again.
my family loved it put sliced avacado on top
Think I’m gonna serve this over scrunched up taco chips. 😏