Save
7 Can Chicken Taco Soup is my go to meal when I need something warm fast. It is hearty and full of classic taco flavors yet comes together with almost no prep at all. This recipe is true comfort food for busy evenings or lazy weekends and has saved dinner for my family more times than I can count.
It is a lifesaver on nights when time is tight and these are the flavors that always get everyone to the table. I first made this as a last minute meal years ago and now it is my secret weapon for last minute guests or weeknights when I forget to plan ahead.
Ingredients
- Pinto beans: Choose a low sodium option if possible. Make sure to rinse well for best flavor.
- Southwest corn: This brings a bit of sweetness and spice, and the juice adds body to the soup.
- Black beans: Rinsed well, these add texture and protein.
- Chicken broth: Go for low sodium for better control over salt.
- Petite diced tomatoes: The smaller pieces melt into the broth for an even tomato flavor.
- Canned chunk chicken: Super convenient, but look for solid white meat packed in water.
- Mild green enchilada sauce: Adds a tangy gentle heat. Use your favorite brand.
- Mild taco seasoning: Prepackaged saves time, but homemade works great too.
- Fresh minced garlic: Adds real depth. Use fresh, not powdered.
- Onion powder: Boosts the savory background. Choose a pure onion powder.
- Ground cumin: Adds warmth and smokiness. Freshly opened spice is most aromatic.
- Kosher salt: Large flaky crystals let you season more precisely.
- Chopped fresh cilantro: Brightens each bowl as an optional garnish.
- Sour cream: Creamy and cool as an optional garnish.
- Tortilla chips: Crunchy balance if serving as a garnish.
- Shredded cheddar jack cheese: Go for a block and shred your own for best melt as an optional garnish.
Instructions
- Combine Ingredients:
- Add the pinto beans, corn, black beans, chicken broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a five to six quart stock pot. Place it over medium heat. The order does not matter. Just dump and go.
- Simmer to Blend Flavors:
- Leave the pot uncovered. Let the soup simmer for at least twenty minutes. Stir every five minutes to keep anything from sticking and to help the flavors come together.
- Taste and Adjust:
- Once the soup is hot and fragrant, taste for salt or spice. Add a splash more broth if you like it thinner, or a pinch more cumin for extra warmth.
- Garnish and Serve:
- Ladle the hot soup into bowls and garnish with fresh cilantro, a dollop of sour cream, handful of tortilla chips, and shredded cheddar jack cheese. Serve right away for the cheesiest, meltiest topping.
For me, using canned chunk chicken was a revelation. It makes dinner possible even when I have not thawed anything and my kids love how tender it is in the soup. I always make sure to have those cans ready in my pantry. These flavors remind me of fall football nights when everyone just wants something hot fast.
Storage Tips
Store leftovers in a sealed container in the fridge for up to four days. For longer storage, cool completely and freeze in quart containers. Thaw overnight in the fridge and reheat gently on the stove. If the soup seems thick after chilling, just add a splash of broth when reheating.
Ingredient Substitutions
Try rotisserie chicken for a shredded texture if canned is not available. Swap southwest corn for regular canned corn plus a pinch of chili powder. Add a drained can of kidney beans or white beans for extra protein. Low sodium or homemade broth is always a plus for better flavor control.
Serving Suggestions
Top with diced avocado, pickled jalapeños, or a big squeeze of fresh lime. Serve with warm flour tortillas or a pan of cornbread for a bigger meal. Let everyone build their own bowl with toppings for a fun taco bar night.
Cultural Context
Tex Mex dishes like this soup make use of pantry staples to deliver bold flavor in under thirty minutes. Think of it as a cousin to chicken tortilla soup or chili, and a celebration of how creativity turns canned goods into real comfort.
Seasonal Adaptations
Use leftover turkey instead of chicken after the holidays. Add fresh summer corn off the cob in place of canned when in season. Pile on fresh chopped tomatoes and peppers in late summer for extra brightness.
Success Stories
I have brought this soup to potlucks and it is always gone first. Friends who claim they cannot cook have amazed themselves with this recipe. One neighbor even started stocking her pantry with the ingredients so she is never more than thirty minutes from dinner. That is when you know a recipe is a keeper.
Freezer Meal Conversion
Make a double batch and let one portion cool completely. Spoon into gallon zip bags and lay flat to freeze. Reheat slowly over medium low heat, adding water or broth as needed. The texture and flavor hold up perfectly so this is ideal for meal prep days.
This is a true dump and go recipe for those nights when you just cannot. Hearty enough for cold weather, but welcoming all year. Works with whatever beans or corn types you have at home.
Common Recipe Questions
- → Can I substitute fresh chicken for canned?
Yes, cooked shredded chicken breast or thigh can replace canned chicken. Use roughly 1.5 cups for similar texture and flavor.
- → Is it possible to make this soup vegetarian?
Swap the chicken and chicken broth for vegetable broth and extra beans or vegetables, omitting the poultry entirely.
- → How spicy is this dish?
The soup is mildly seasoned, using mild taco seasoning and mild green enchilada sauce. Spice can be increased if preferred.
- → What toppings pair well with this soup?
Garnish with chopped cilantro, sour cream, shredded cheddar jack cheese, and tortilla chips for added flavor and texture.
- → Can the soup be frozen?
Yes, let it cool completely and store in airtight containers. It freezes well for up to 2 months. Reheat gently on the stove.