How to Make 7 Can Chicken Taco Soup – Easy Recipe!

Hey there, soup lovers! Are you ready for a recipe that’s as easy as it is delicious? Today, I’m excited to share with you my go-to formula for 7 Can Chicken Taco Soup. This isn’t just any soup—it’s a game-changer for quick family dinners. With just a few simple cans and some basic spices, you’ll have a hearty, flavorful meal ready in no time. Plus, it’s perfect for those busy weeknights when you need something warm and satisfying. Let’s dive in!

Why You’ll Love This Recipe

• Ready in about 30 minutes—perfect for 30-minute meals
• Uses just 7 cans and a few spices—easy to grab from your pantry
• Customizable to your taste—add your favorite toppings or adjust the spice level
• Great for meal prep or feeding a crowd
• Nutritious and filling, with protein, fiber, and veggies

Ingredients

Here’s what you’ll need to make this tasty 7 Can Chicken Taco Soup:

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1 can (12.5 oz) chunk chicken breast, drained and flaked
• 1 can (10 oz) mild green enchilada sauce
• 1 can (14 oz) chicken broth
• 1 packet (1 oz) mild taco seasoning mix
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• Fresh chopped cilantro (optional, for garnish)
• Sour cream (optional, for serving)
• Tortilla chips (optional, for serving)
• Shredded cheddar jack cheese (optional, for serving)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make this delicious and easy 7 Can Chicken Taco Soup. It’s a breeze, I promise!

1. In a large pot or Dutch oven, heat 1-2 tablespoons of oil over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the onion powder, ground cumin, and kosher salt. Cook for another minute to toast the spices.
4. Pour in the chicken broth, scraping the bottom of the pot to release any spices.
5. Add the drained pinto beans, black beans, sweet corn, diced tomatoes, flaked chicken, enchilada sauce, and taco seasoning mix. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-25 minutes to allow the flavors to meld together.
7. Taste and adjust the seasoning if needed.
8. Serve hot, garnished with fresh cilantro, a dollop of sour cream, crushed tortilla chips, and shredded cheese if desired.

Pro Tips for Making the Recipe

Here are a few tips to make this recipe even better:

• For extra flavor, roast the garlic before mincing it.
• If you prefer a creamier soup, stir in 1/4 cup of sour cream or Greek yogurt before serving.
• Customize the spice level by adding diced jalapeños or a sprinkle of cayenne pepper.
• For a slow cooker version, cook on low for 3-4 hours. Check out my Slow Cooker Chicken Taco Soup recipe for more details.

How to Serve

Serving this 7 Can Chicken Taco Soup is all about the toppings! Here are some ideas:

• Top with shredded cheddar jack cheese, sour cream, and fresh cilantro.
• Crush tortilla chips on top for a fun texture.
• Add a squeeze of fresh lime juice for brightness.
• Serve with a side of warm flour or corn tortillas.

Make Ahead and Storage

This soup is a great candidate for meal prep or leftovers. Here’s how to store it:

• Refrigerate: Cool the soup completely, then store in an airtight container in the fridge for up to 5 days.
• Freeze: Transfer the cooled soup to a freezer-safe container or bag and store for up to 3 months. Reheat gently on the stovetop or in the microwave.

Looking for more quick and delicious soup ideas? Check out my 30-minute Chicken Taco Soup recipe for another speedy option. Happy cooking!

7 Can Chicken Taco Soup

A hearty and flavorful soup made with seven cans of delicious ingredients, perfect for a quick and easy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 420 kcal

Ingredients

  

• 1 can pinto beans 15 oz, drained and rinsed
• 1 can black beans 15 oz, drained and rinsed
• 1 can sweet corn 15 oz, drained
• 1 can petite diced tomatoes 14.5 oz, undrained
• 1 can chunk chicken breast 12.5 oz, drained and flaked
• 1 can mild green enchilada sauce 10 oz
• 1 can chicken broth 14 oz
• 1 packet mild taco seasoning mix 1 oz
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• Fresh chopped cilantro
• Sour cream
• Tortilla chips
• Shredded cheddar jack cheese

Instructions

 

• Open all cans, drain and rinse beans and chicken as instructed.
• Sauté minced garlic in a large pot until fragrant.
• Add all ingredients to the pot, including spices and seasonings.
• Stir well, bring to a simmer, and let cook for 20 minutes.
• Serve hot with fresh cilantro, sour cream, tortilla chips, and shredded cheese on top.

Notes

Customize the toppings to your liking and add any additional spices for extra flavor.

Keyword chicken