7 Can Chicken Taco Soup
This easy 30-minute taco soup is made with 7 simple canned ingredients—flavorful, hearty, and perfect for a quick weeknight dinner or cozy meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 servings
- Category: Main Dish, Soup
- Method: Stovetop, One-Pot
- Cuisine: Mexican-Inspired, American
Ingredients
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 packet mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
½ tsp ground cumin
½ tsp kosher salt
Optional Garnishes:
1 tbsp fresh chopped cilantro
Sour cream
Tortilla chips
Shredded cheddar jack cheese
Instructions
In a 5–6 quart stock pot over medium heat, add the pinto beans, corn, black beans, broth, diced tomatoes, chicken, enchilada sauce, taco seasoning, garlic, onion powder, cumin, and salt.
Stir to combine and cook uncovered for 20 minutes, stirring occasionally.
Serve hot with optional garnishes like chopped cilantro, shredded cheese, sour cream, or tortilla chips.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
Substitutions:
Use canned sweet corn if southwest corn isn’t available (drain before using).
Replace diced tomatoes with 2 cans of Rotel for added spice.
Use hot enchilada sauce or hot taco seasoning for a spicier version.
Add canned roasted green chiles for extra depth.
Crockpot Option: Cook on low for 4–6 hours.
Scaling: This recipe can easily be doubled for a crowd.
Find it online: https://allcookedup.com/7-can-chicken-taco-soup/
