7 Can Chicken Taco Soup Recipe
Introduction
This 7 Can Chicken Taco Soup is a quick and flavorful meal that comes together with just a handful of canned ingredients. Perfect for busy weeknights, it offers a delicious blend of beans, chicken, and spices with a comforting, southwest twist.
Ingredients
- 15.5 ounce can pinto beans (drained and rinsed)
- 15.25 ounce can southwest corn with juice
- 15.25 ounce can black beans (drained and rinsed)
- 14.5 ounce can chicken broth
- 14.5 ounce can petite diced tomatoes with juice
- 12.5 ounce canned chunk chicken breast (drained)
- 10 ounce can mild green enchilada sauce
- 1 ounce package mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 tbsp fresh chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
Instructions
- Step 1: In a 5 to 6 quart stock pot over medium heat, combine the pinto beans, southwest corn with juice, black beans, chicken broth, petite diced tomatoes with juice, chunk chicken breast, mild green enchilada sauce, taco seasoning, minced garlic, onion powder, ground cumin, and kosher salt.
- Step 2: Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally to blend the flavors. Serve hot, garnished with fresh chopped cilantro, sour cream, tortilla chips, and shredded cheddar jack cheese if desired.
Tips & Variations
- For a spicier kick, swap the mild green enchilada sauce for a medium or hot version, or add a pinch of cayenne pepper.
- Use rotisserie chicken instead of canned chicken for extra tenderness and flavor.
- Try adding a diced jalapeño or a splash of lime juice before serving for brightness.
- For a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. This soup also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but you will need to soak and cook dried beans ahead of time. Using canned beans keeps this recipe quick and easy.
Is this soup gluten-free?
Most ingredients are naturally gluten-free, but always check the labels on canned goods and taco seasoning to ensure they do not contain gluten.
Print7 Can Chicken Taco Soup Recipe
This hearty and flavorful 7 Can Chicken Taco Soup is a convenient and delicious one-pot meal that combines canned beans, corn, chicken, and a variety of spices to create a satisfying taco-inspired soup. Ready in just about 30 minutes, it’s perfect for an easy weeknight dinner or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Soup Ingredients
- 15.5 ounce can pinto beans, drained and rinsed
- 15.25 ounce can southwest corn with juice
- 15.25 ounce can black beans, drained and rinsed
- 14.5 ounce can chicken broth
- 14.5 ounce can petite diced tomatoes with juice
- 12.5 ounce canned chunk chicken breast, drained
- 10 ounce can mild green enchilada sauce
- 1 ounce package mild taco seasoning
- 2 tsp fresh minced garlic
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
Optional Garnishes
- 1 tbsp fresh chopped cilantro
- Sour cream
- Tortilla chips
- Shredded cheddar jack cheese
Instructions
- Combine ingredients: In a 5 to 6 quart stock pot, add the drained pinto beans, southwest corn with juice, drained black beans, chicken broth, petite diced tomatoes with juice, drained chunk chicken breast, mild green enchilada sauce, taco seasoning, fresh minced garlic, onion powder, ground cumin, and kosher salt over medium heat.
- Simmer the soup: Cook the soup uncovered over medium heat for 20 minutes, stirring occasionally to ensure all ingredients meld together and the soup is heated through thoroughly.
- Serve and garnish: Once heated through, ladle the soup into bowls. Garnish each serving with fresh chopped cilantro, a dollop of sour cream, tortilla chips, and shredded cheddar jack cheese as desired for added flavor and texture.
Notes
- Make sure to rinse and drain the beans to reduce sodium content and improve flavor.
- You can adjust the spice level by using mild, medium, or hot taco seasoning and enchilada sauce depending on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, simmer uncovered for a few extra minutes.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Keywords: chicken taco soup, easy soup recipe, canned soup recipe, Mexican soup, quick dinner, one-pot meal
