7-Can Chicken Taco Soup – A Long, SEO-Friendly Recipe Perfect for Google
This 7-Can Chicken Taco Soup is the ultimate quick comfort meal. Made entirely from canned pantry staples, it’s warm, hearty, flavorful, and comes together in minutes — no chopping, no prepping, just dump and heat! Perfect for busy weeknights, lazy weekends, or meal prep, this one-pot wonder is beloved for its simplicity and bold Tex-Mex flavors.
Ingredients (The 7 Cans):
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can petite diced tomatoes
- 1 can sweet corn, drained
- 1 can cooked shredded chicken (or chunk chicken), drained
- 1 can enchilada sauce or taco sauce
- 1 can chicken broth (or water with 1 bouillon cube)
Optional Add-Ins (Highly Recommended):
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or paprika
- Juice of ½ lime
- Salt & black pepper to taste
- Fresh cilantro for garnish
- ½ cup shredded cheddar cheese, for topping
- Sour cream, avocado slices, tortilla strips, or jalapeños (for serving)
Instructions:
- Dump the Cans:
In a large soup pot, pour in the chicken broth and enchilada sauce. Stir to combine. - Add the Rest:
Add the drained black beans, pinto beans, corn, diced tomatoes, and canned chicken. Break up any large chunks of chicken with a spoon. - Spice It Up:
Add cumin, garlic powder, chili powder, and a pinch of salt and pepper. If using lime juice, add it now for a zesty kick. - Simmer:
Bring the soup to a gentle boil over medium heat. Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the flavors meld together. - Serve & Garnish:
Ladle the soup into bowls and top with shredded cheese, sour cream, avocado slices, cilantro, or crispy tortilla strips.
Tips for the Best Taco Soup:
- Want it thicker? Add a small handful of crushed tortilla chips during cooking.
- Like it spicy? Add a diced jalapeño or a few drops of hot sauce.
- No canned chicken? Use 1–2 cups of leftover shredded rotisserie chicken.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.