7 Can Chicken Taco Soup

Name: 7 Can Chicken Taco Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 can black beans; 1 can pinto beans; 1 can diced tomatoes; 1 can sweet corn; 1 can chicken breast; 1 can Green enchilada sauce; 1 can chicken broth; 1 packet taco seasoning; ½ teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon garlic powder; 1 cup cheddar cheese; lime; tortilla chips; cilantro

User Reviews

5

107 reviews

Excellent

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings
6
Calories
687 kcal
Course
Soup
Cuisine
American, Mexican

7 Can Chicken Taco Soup

Xyla Marshall

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This chicken taco soup combines canned black beans, pinto beans, diced tomatoes, corn, chicken, and green enchilada sauce with a mix of seasonings for a hearty and flavorful meal. Simmered together, the ingredients blend into a thick, comforting soup with warm southwestern spices. The toppings of shredded cheddar, lime wedges, and tortilla chips add texture and brightness. It's a practical, ready-to-make option using pantry staples and can be served as a satisfying lunch or dinner during cooler months.

Description

7 Can Chicken Taco Soup brings together canned beans, tomatoes, corn, chicken, and green enchilada sauce, spiced with taco seasoning, cumin, chili powder, and garlic powder. The ingredients simmer in chicken broth to meld flavors and create a warming, hearty soup with a slightly spicy, tangy character. The canned chicken provides tender protein that integrates well with the soft beans and vegetables. The soup finishes with shredded cheddar cheese, fresh lime juice for acidity, and crunchy tortilla chips for a contrast in texture. This soup is straightforward to prepare using mostly canned goods, making it convenient for quick meals or whenever pantry ingredients need using. It pairs well with extra garnishes like cilantro for added freshness.

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Ingredients

Servings

1 can black beans drained and rinsed, 15 ounces
1 can pinto beans drained and rinsed
1 can diced tomatoes petite, 14.5 ounces
1 can sweet corn drained, 15 ounces
1 can chicken breast drained, flaked (or about 2 ½ cups cooked/shredded chicken, 12.5 ounces
1 can Green enchilada sauce 28 ounces
1 can chicken broth 14 ounces
1 packet taco seasoning 2 tablespoons
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder

Topping

1 cup cheddar cheese shredded, 113 g
lime for garnish
tortilla chips for serving
cilantro for garnish (optional

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Instructions

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Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.

Notes

Shredded chicken can be fresh, canned, or rotisserie; store-bought rotisserie chicken works fine as a substitute.
Drain and rinse beans to reduce sodium and prevent excess soup thickness.
Simmer the soup gently to allow flavors to blend without overcooking the vegetables.
Serve topped with cheddar cheese, lime wedges, and tortilla chips for added texture and taste.