Name: 7 Can Chicken Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 15.5 oz can pinto beans, drained and rinsed; 15.25 oz can southwest corn (with juice) or sweet corn, drained; 15.25 oz can black beans, drained and rinsed; 14.5 oz can chicken broth; 14.5 oz can petite diced tomatoes (with juice); 12.5 oz can chunk chicken breast, drained; 10 oz can mild green enchilada sauce; 1 oz package mild taco seasoning; 2 tsp fresh minced garlic; 1 tsp onion powder; ½ tsp ground cumin; ½ tsp kosher salt; 1 tbsp fresh chopped cilantro (optional garnish); Sour cream, tortilla chips, shredded cheddar-jack cheese (optional garnishes)

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I present a quick and fulfilling chicken taco-style soup I make using just 7 canned pantry staples and spices—all in a single pot. It comes together in just about half an hour and delivers bold Tex-Mex flavors effortlessly.

7 Can Chicken Taco Soup

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy—dumping pantry cans and spices into one pot transforms into a hearty, flavor-packed meal in just minutes. I enjoy the flexibility to double it for leftovers or freeze-and-eat-later meals. Whether it’s a casual weeknight dinner or a festive gathering, I like how everyone can customize their own bowl with favorite toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

15.5 oz can pinto beans, drained and rinsed
15.25 oz can southwest corn (with juice)*
15.25 oz can black beans, drained and rinsed
14.5 oz can chicken broth
14.5 oz can petite diced tomatoes (with juice)
12.5 oz can chunk chicken breast, drained
10 oz can mild green enchilada sauce
1 oz package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
½ tsp ground cumin
½ tsp kosher salt
1 tbsp fresh chopped cilantro (optional garnish)
Sour cream, tortilla chips, shredded cheddar-jack cheese (optional garnishes)

*If I don’t have southwest corn, I use canned sweet corn instead and just drain it.

directions

I make this soup by simply adding all the canned ingredients, seasonings, and spices into a 5–6 quart stockpot over medium heat. I let it simmer uncovered for 20 minutes, stirring occasionally. Once everything is heated through and the flavors are well combined, I serve it immediately with optional garnishes like cilantro, sour cream, tortilla chips, or shredded cheese.

Servings and timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8–9 generous servings

Variations

Spicier version: I like using medium or hot enchilada sauce and taco seasoning when I want a kick.
Switching chicken: I sometimes use rotisserie chicken or leftover cooked chicken instead of canned.
Vegetarian option: I leave out the chicken and use vegetable broth for a meat-free version.
Extra flavor: I stir in a small can of diced green chiles when I want a smoky heat.
Creamy twist: I add a dollop of cream cheese or a splash of heavy cream if I want a creamier texture.

storage/reheating

To store: I keep leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: I freeze the soup in individual portions using freezer-safe containers or zip-top bags for up to 2 months.
To reheat: I reheat on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through.

FAQs

Can I use homemade taco seasoning instead of a packet?

Yes, I often mix up my own taco seasoning at home and use about 2 to 3 tablespoons in place of the packet.

Can I make this soup in a slow cooker?

Definitely. I dump everything into the crockpot and cook on low for 4–6 hours. It’s just as easy and perfect for when I want it ready later in the day.

What toppings go well with this soup?

I like topping it with sour cream, shredded cheese, crushed tortilla chips, jalapeños, green onions, or even avocado. Everyone can personalize their own bowl.

Can I substitute fresh chicken for canned?

Absolutely. When I have leftover cooked or shredded chicken on hand, I use it instead of canned. It adds a homemade touch.

How do I make this soup thicker?

I mash some of the beans or reduce the broth slightly during cooking if I want a thicker consistency.

Conclusion

I truly enjoy making this 7 Can Chicken Taco Soup. It’s simple, fast, and satisfying—perfect for busy days, feeding a crowd, or when I want something delicious with almost no prep. The best part is I can tweak it based on what I have on hand, and it always turns out flavorful and comforting.