7 Can Chicken Taco Soup

Why You’ll Love This Recipe

I love this recipe because it’s truly a dump-and-go meal. No chopping, no complicated steps—just open, pour, heat, and serve. The combination of beans, corn, enchilada sauce, and chicken makes it filling and satisfying. I can also switch it up depending on what I have in my pantry, and it’s easy to adjust the spice level to taste. It’s also perfect for meal prep, since it stores and freezes like a dream.

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 packet mild taco seasoning

• 2 tsp fresh minced garlic

• 1 tsp onion powder

• ½ tsp ground cumin

• ½ tsp kosher salt

• Optional garnishes: fresh chopped cilantro, sour cream, tortilla chips, shredded cheddar jack cheese

Directions

1. I add the pinto beans, corn, black beans, chicken broth, diced tomatoes, canned chicken, enchilada sauce, taco seasoning, garlic, onion powder, cumin, and salt to a large stockpot (5–6 quarts) over medium heat.

2. I cook the soup uncovered for about 20 minutes, stirring occasionally until everything is heated through and the flavors meld together.

3. I serve the soup hot and top each bowl with fresh cilantro, a dollop of sour cream, crunchy tortilla chips, and plenty of shredded cheese.

Servings and timing

This recipe makes about 9 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Each serving has around 189 calories, making it a lighter but filling option for lunch or dinner.

Variations

I like to switch out the southwest corn for canned sweet corn when that’s what I have on hand. If I want more heat, I use hot enchilada sauce and spicy taco seasoning. Sometimes I throw in a small can of diced green chiles or swap the diced tomatoes for Rotel for an extra kick. I’ve also made it in the slow cooker on low for 4–6 hours, which is great when I want it ready and waiting.

Storage/Reheating

To store: I keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: I let the soup cool completely and freeze it in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge before reheating.
To reheat: I warm the soup gently on the stove or in the microwave until hot throughout. If it thickens too much, I add a splash of broth or water to loosen it.

FAQs

Can I use fresh chicken instead of canned?

Yes, I often use cooked shredded chicken breast when I have leftovers. Rotisserie chicken works great too.

What’s a good substitute for southwest corn?

Sweet corn works just fine—I just make sure to drain it before adding. If I want extra flavor, I add a pinch of chili powder or smoked paprika.

Can I make this soup vegetarian?

Absolutely. I swap the chicken for more beans (like kidney or cannellini) and use vegetable broth instead of chicken broth.

Can I double this recipe?

Yes, I’ve doubled it many times for meal prep or when serving a crowd. I just make sure to use a large enough pot.

Is this soup gluten-free?

It can be! I make sure to check the labels on the canned enchilada sauce, taco seasoning, and broth to ensure they’re gluten-free.

Conclusion

This 7 Can Chicken Taco Soup is one of the easiest, most reliable recipes I keep in rotation. It’s quick to make, loaded with flavor, and perfect for feeding a crowd or prepping meals ahead of time. With endless ways to customize and top it, this soup is always a winner in my kitchen.

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