This 7-can chicken taco soup is one of those easy soup recipes that makes dinner feel almost effortless. It’s packed with bold flavor from amazing spices, chicken, corn, and beans, and the hardest part might honestly be opening the cans. Best of all, dinner is ready in under 30 minutes with barely any cleanup, making it a perfect go-to when you need something warm, easy, and satisfying.
One of the best things about this soup is how simple and flexible it is. While canned chicken works for convenience, leftover chicken fits right in too, which makes this recipe even easier to adapt based on what you already have on hand.
It’s also a really fun one to serve because there are so many ways to top it. Sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeño, and diced onion all work beautifully, so everyone can build their bowl just the way they like it. Setting everything out on a tray and passing the toppings around the table makes dinner feel a little more interactive and relaxed.
If you want to take that even further, you can even serve it almost like an appetizer bar, letting everyone load up their soup with their favorite fixings. It’s an easy way to make a simple dinner feel a little more special without adding extra work.
Leftovers are just as easy to handle. Store the soup in an airtight container or sealable plastic bag in the refrigerator, and it will keep well for 3 to 5 days.
If you’d like to freeze it, simply transfer the soup to an airtight container or freezer-safe sealable bags, then label and date them before storing. It keeps well for several months, which makes it even more convenient to have on hand for future cozy meals.
7 Can Chicken Taco Soup
This 7-can chicken taco soup is one of those easy soup recipes that makes dinner feel almost effortless. It’s packed with bold flavor from amazing spices, chicken, corn, and beans, and the hardest part might honestly be opening the cans. Best of all, dinner is ready in under 30 minutes with barely any cleanup, making it a perfect go-to when you need something warm, easy, and satisfying.
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
- Add all of the ingredients to a large pot and bring everything to a boil over medium-high heat.
- Once boiling, reduce the heat and let the soup simmer for 20 to 25 minutes so the flavors can meld together.
- Serve warm with lime wedges, shredded cheese, and tortilla chips if desired.
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