7 Can Chicken Taco Soup Recipe
This 7 Can Chicken Taco Soup is a quick and hearty meal made by combining canned black beans, pinto beans, diced tomatoes, corn, chicken, and enchilada sauce with spices to create a flavorful taco-inspired soup. Simmered on the stovetop and topped with cheddar cheese, lime, and tortilla chips, it’s perfect for busy weeknights or casual gatherings.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
Soup Base
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (12.5 ounces) chicken breast, drained and flaked (or about 2 ½ cups cooked/shredded chicken)
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
Seasonings
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Toppings and Garnishes
- 1 cup (113 g) cheddar cheese, shredded
- Limes, for garnish
- Tortilla chips, for serving
- Cilantro, for garnish (optional)
Instructions
- Combine Ingredients. Place all canned ingredients including black beans, pinto beans, diced tomatoes, sweet corn, chicken breast, green enchilada sauce, and chicken broth into a large pot.
- Add Seasonings. Add the taco seasoning packet, cumin, chili powder, and garlic powder to the pot, stirring everything together well to combine the flavors.
- Bring to Boil. Heat the pot over medium-high heat until the mixture comes to a rolling boil.
- Simmer the Soup. Lower the heat to medium-low and let the soup simmer gently for 20-25 minutes to allow the flavors to meld and the soup to heat through thoroughly.
- Serve with Toppings. Ladle the soup into bowls, then garnish with shredded cheddar cheese, lime wedges, tortilla chips, and cilantro if desired. Serve warm and enjoy.
Notes
- You can use cooked/shredded chicken in place of canned chicken breast if preferred.
- Adjust the amount of chili powder for your preferred spice level.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- For a thicker soup, simmer uncovered to allow some liquid to evaporate.
- Make it gluten-free by using gluten-free taco seasoning and ensuring enchilada sauce is gluten-free.
Find it online: https://lauracooks.com/7-can-chicken-taco-soup-recipe/
