This Hearty 7‑Can Chicken Taco Soup is a comforting, Mexican-inspired meal that’s full of bold flavors and simple pantry staples. With just seven canned ingredients, a few spices, and minimal prep time, I get a delicious one-pot dinner that tastes like taco night in a bowl — ready in only 30 minutes. It’s warm, filling, and perfect for busy weeknights or feeding a hungry crowd.
Ingredients
(Tip: You'll find 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 (or drained canned sweet corn)
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 canned chunk chicken breast, drained
10 oz can mild green enchilada sauce
1 oz packet mild taco seasoning
2 teaspoon fresh minced garlic
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon kosher salt
Optional garnishes: fresh chopped cilantro, sour cream, tortilla chips, shredded cheddar-jack cheese
Directions
I start by adding the pinto beans, corn, black beans, chicken broth, diced tomatoes, canned chicken, enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt into a large stockpot over medium heat.
I stir everything together until well combined.
I let it cook uncovered for about 20 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
Once it’s ready, I ladle the soup into bowls and top with chopped cilantro, a dollop of sour cream, crunchy tortilla chips, and shredded cheese. Then I serve it hot and enjoy.
Servings and timing
This recipe makes 9 servings, making it great for families or meal prep.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 189 kcal
Variations
Spice it up: I add a can of diced green chiles or use hot enchilada sauce for extra heat.
Different protein: I swap in shredded rotisserie chicken or leftover grilled chicken instead of canned.
Add veggies: I like to throw in canned green beans or bell peppers for more color and nutrition.
Make it creamy: I stir in a little cream cheese or heavy cream at the end for a creamier texture.
Low-sodium version: I use low-sodium beans and broth to control salt content.
Storage/Reheating
To store, I transfer the cooled soup to airtight containers and refrigerate for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months.
To reheat, I warm it on the stovetop over medium heat or microwave individual portions in a microwave-safe bowl, stirring occasionally until hot.
FAQs
How can I make this soup vegetarian?
I leave out the chicken and use vegetable broth instead of chicken broth. Adding another can of beans or some chopped veggies can boost the heartiness.
Can I make this in a slow cooker?
Yes, I can dump all the ingredients into a slow cooker and cook on low for 4–5 hours or high for 2–3 hours. It’s a great option when I want to prep it earlier in the day.
Is this soup spicy?
It’s mild as written, but I can increase the heat by using spicy taco seasoning, hot enchilada sauce, or adding jalapeños.
Can I use fresh chicken instead of canned?
Absolutely. I use cooked shredded chicken (like rotisserie) and add it in place of the canned version.
What toppings go well with this soup?
I love adding sour cream, shredded cheese, tortilla strips, chopped cilantro, diced avocado, or even a squeeze of lime for brightness.
Conclusion
This Hearty 7‑Can Chicken Taco Soup is a weeknight hero in my kitchen — quick, easy, and bursting with flavor. With minimal prep and a handful of pantry staples, I end up with a satisfying meal that never disappoints. Whether I’m feeding the family or just craving something warm and comforting, this soup always hits the spot.
📖 Recipe:
Hearty 7‑Can Chicken Taco Soup
- Total Time: 30 minutes
- Yield: 9 servings
- Diet: Low Fat
Description
This Hearty 7-Can Chicken Taco Soup is a quick, comforting, and flavorful Mexican-inspired dish made with pantry staples. Ready in just 30 minutes, it's perfect for busy weeknights and can be customized with your favorite taco toppings.
Ingredients
15.5 oz can pinto beans, drained and rinsed
15.25 oz can southwest corn with juice (or drained canned sweet corn)
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 canned 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
Instructions
- Add pinto beans, corn, black beans, chicken broth, diced tomatoes, canned chicken, enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt into a large stockpot over medium heat.
- Stir everything together until well combined.
- Cook uncovered for about 20 minutes, stirring occasionally, until heated through and flavors meld.
- Ladle the soup into bowls and top with chopped cilantro, sour cream, tortilla chips, and shredded cheese.
- Serve hot and enjoy.
Notes
Use hot enchilada sauce or add diced green chiles for extra spice.
Swap canned chicken with rotisserie or leftover grilled chicken.
Add green beans or bell peppers for extra veggies.
For a creamy version, stir in cream cheese or heavy cream at the end.
Use low-sodium beans and broth for a lower salt version.
To make it vegetarian, omit the chicken and use vegetable broth.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop or in the microwave until hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 4g
- Sodium: 890mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
