Looking for a quick and easy recipe that’s loaded with flavor? The 7 Can Chicken Taco Soup is a go-to for busy weeknights or when you’re craving something warm and hearty. This dish is not only simple to make but also packed with protein and bold taco-inspired flavors. Just open seven cans, mix them together, and enjoy a comforting bowl of deliciousness.
Ingredients
- 1 can (12.5 oz) of cooked chicken, drained and shredded
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of pinto beans, rinsed and drained
- 1 can (14.5 oz) of diced tomatoes
- 1 can (15 oz) of corn, drained
- 1 can (10 oz) of diced tomatoes with green chilies (such as Rotel)
- 1 can (10.5 oz) of condensed cream of chicken soup
- 1 packet (1 oz) of taco seasoning
- Optional toppings: shredded cheese, sour cream, tortilla chips, fresh cilantro, or avocado slices
Instructions
- Prepare the Base:Â In a large pot or Dutch oven, add all seven canned ingredients, including the chicken, beans, corn, tomatoes, and green chilies. Stir to combine.
- Season:Â Sprinkle in the taco seasoning and mix thoroughly.
- Heat:Â Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Cook:Â Allow the soup to simmer for 15-20 minutes, letting the flavors meld together.
- Serve:Â Ladle the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, or tortilla chips.
Serving and Storage Tips
- Serving:Â This soup is perfect on its own, but pairing it with a side of crusty bread or a small salad can make it a complete meal.
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over low heat or microwave in 1-minute intervals, stirring between intervals.
- Freezing:Â This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use fresh chicken instead of canned chicken?
Yes, you can substitute with fresh cooked chicken. Shred or dice about 1 ½ cups of cooked chicken breast or thighs and use it in place of the canned chicken.
2. Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker, stir well, and cook on low for 4-6 hours or high for 2-3 hours.
3. How can I make this soup spicier?
For extra heat, add a diced jalapeño, a few dashes of hot sauce, or use a spicier taco seasoning. You can also opt for a can of hot diced tomatoes with green chilies.
4. Is this recipe gluten-free?
Most of the ingredients are naturally gluten-free, but check the labels on your cream of chicken soup and taco seasoning to ensure they don’t contain gluten. You can use gluten-free alternatives if needed.
Enjoy your warm, hearty, and flavorful 7 Can Chicken Taco Soup!
Print7 CAN CHICKEN TACO SOUP
This 7 Can Chicken Taco Soup is a quick and easy meal, perfect for busy weeknights. It’s packed with flavorful ingredients straight from your pantry, making it both convenient and delicious.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 can (15 oz) sweet corn, drained
- 1 can (12.5 oz) chicken breast, drained and flaked
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) low-sodium chicken broth
- 1 packet (1 oz) taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- In a large pot, combine all the ingredients.
- Stir well to mix the seasonings evenly.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- Feel free to customize the beans to your preference; kidney beans or chili beans work well too.
- For added heat, consider using medium or hot enchilada sauce, or add a can of diced green chilies.
- This soup pairs well with tortilla chips, shredded cheese, sour cream, and avocado slices.