7-Can Chicken Taco Soup Recipe

by

🌮 7-Can Chicken Taco Soup Recipe

This hearty 7-Can Chicken Taco Soup is loaded with tender shredded chicken, beans, corn, tomatoes, green chiles, and bold taco seasoning. It’s an easy one-pot meal that’s perfect for busy weeknights! 🌶️🧀

Prep Time: 10 minutes Cook Time: 25–30 minutes Servings: 6–8

📝 Ingredients

  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) southwest-style corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) petite diced tomatoes with green chiles
  • 1 can (12.5 oz) chunk chicken breast, drained and flaked
  • 1 can (10 oz) mild green chile enchilada sauce
  • 1 packet taco seasoning (about 1 oz)
  • 2 cups chicken broth
  • 1 small can (4 oz) diced green chiles, optional if not already included
  • 2 cloves garlic, minced (optional)

For Toppings

  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • Tortilla chips
  • Fresh cilantro, chopped
  • Sliced jalapeños, optional

👩‍🍳 Instructions

Step 1: Add the ingredients

In a large pot or Dutch oven, add the pinto beans, southwest corn, black beans, diced tomatoes, chicken breast, enchilada sauce, taco seasoning, and chicken broth.

Step 2: Stir everything together

Mix well until the taco seasoning is evenly distributed throughout the soup.

Step 3: Bring to a simmer

Place the pot over medium-high heat and bring the soup to a gentle boil.

Step 4: Simmer the soup

Reduce the heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally so the flavors combine.

Step 5: Adjust the consistency

If the soup is too thick, add a little more chicken broth. If you prefer a thicker soup, simmer uncovered for a few extra minutes.

Step 6: Taste and season

Taste the soup and add salt, black pepper, or extra taco seasoning if needed.

Step 7: Serve and garnish

Ladle the hot soup into bowls. Top with shredded cheddar cheese, a spoonful of sour cream, crushed tortilla chips, and fresh cilantro.

💡 Helpful Tips

  • Make it creamy: Stir in 4 oz of softened cream cheese until melted.
  • Add some heat: Include diced jalapeños or a pinch of cayenne pepper.
  • Use rotisserie chicken: Substitute about 2 cups of shredded cooked chicken for canned chicken.
  • Slow cooker option: Combine the ingredients and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until thoroughly heated.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Enjoy your warm, flavorful Chicken Taco Soup! Serve with tortilla chips, cornbread, or warm tortillas for a comforting family dinner. 🌮🥣

Leave a Comment