This Hearty 7-Can Chicken Taco Soup is my go-to when I need something quick, comforting, and full of flavor without much prep. Made with pantry staples like canned beans, corn, tomatoes, and chicken, this Mexican-inspired soup is rich, hearty, and deeply satisfying. It comes together in just about 30 minutes, making it perfect for busy weeknights or lazy weekends.
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
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 package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
½ tsp ground cumin
½ tsp kosher salt
Optional garnishes: fresh cilantro, sour cream, tortilla chips, shredded cheddar jack cheese
Directions
I add the pinto beans, southwest corn, black beans, chicken broth, diced tomatoes, chunk chicken, green enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt into a large stockpot.
Then I cook everything over medium heat, uncovered, for about 20 minutes, stirring occasionally, until it’s heated through and the flavors have melded together.
I serve it hot and load it up with my favorite garnishes like fresh cilantro, a dollop of sour cream, crunchy tortilla chips, and a sprinkle of shredded cheese.
Servings and timing
This recipe makes about 9 hearty servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 189 kcal per serving
Variations
I often tweak this soup depending on what I have on hand. Sometimes I swap the canned chicken for rotisserie chicken or leftover shredded chicken. I’ve also made it vegetarian by skipping the chicken and using vegetable broth instead. If I’m craving heat, I toss in a diced jalapeño or use medium or hot enchilada sauce. For a smoky twist, I occasionally stir in a spoonful of chipotle peppers in adobo.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors develop. For longer storage, I freeze it in individual portions for up to 3 months. When I reheat it, I warm it on the stovetop over medium-low heat or microwave it in short bursts, stirring in between until it’s hot all the way through.
FAQs
How can I make this soup spicier?
I add diced jalapeños, hot enchilada sauce, or a pinch of cayenne pepper if I want to turn up the heat.
Can I use fresh chicken instead of canned?
Absolutely. I sometimes use cooked shredded chicken breast or rotisserie chicken instead of canned chicken for a fresher texture.
Is this soup gluten-free?
Yes, as long as the taco seasoning and enchilada sauce I use are certified gluten-free, this recipe is naturally gluten-free.
Can I make this in a slow cooker?
Yes. I just dump all the ingredients into the slow cooker and cook on low for 4–6 hours or on high for about 2 hours. It’s great for busy days.
What can I serve with this soup?
I usually serve it with warm tortillas, a simple green salad, or cornbread. The garnishes really complete the meal too.
Conclusion
This Hearty 7-Can Chicken Taco Soup is a lifesaver on busy nights when I want something warm, filling, and flavorful without spending a lot of time in the kitchen. I love how it transforms simple pantry items into a comforting bowl of taco-inspired goodness. Whether I make it on the stovetop or let it simmer in the slow cooker, it always hits the spot.
📖 Recipe:
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Hearty 7‑Can Chicken Taco Soup
- Total Time: 30 minutes
- Yield: 9 servings
- Diet: Gluten Free
Description
This Hearty 7-Can Chicken Taco Soup is a quick and flavorful one-pot meal made with pantry staples like beans, corn, tomatoes, and chicken. It comes together in just 30 minutes, perfect for busy nights or lazy weekends.
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 canned 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
Optional garnishes: fresh cilantro, sour cream, tortilla chips, shredded cheddar jack cheese
Instructions
- Add pinto beans, southwest corn, black beans, chicken broth, diced tomatoes, chunk chicken, enchilada sauce, taco seasoning, garlic, onion powder, cumin, and salt into a large stockpot.
- Cook over medium heat, uncovered, for about 20 minutes, stirring occasionally, until heated through and flavors meld.
- Serve hot with desired garnishes such as cilantro, sour cream, tortilla chips, or shredded cheese.
Notes
Swap canned chicken for rotisserie or leftover shredded chicken.
Make it vegetarian by omitting chicken and using vegetable broth.
Adjust heat level with hot enchilada sauce, jalapeños, or cayenne pepper.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop or in the microwave.
Serve with tortillas, salad, or cornbread for a full meal.
Certified gluten-free ingredients make this dish gluten-free.
Can be prepared in a slow cooker on low for 4–6 hours or high for 2 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 3g
- Sodium: 640mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
