7 Can Chicken Taco Soup is a super easy, quick, and flavorful soup that’s perfect for busy weeknights or when you want a hearty meal with minimal effort. Using just seven canned ingredients (along with a few basic seasonings), this soup delivers a satisfying, zesty flavor that’s reminiscent of tacos in a bowl. With tender shredded chicken, creamy beans, and the spicy kick of taco seasoning, it’s a crowd-pleasing, budget-friendly dish. This soup can be served with toppings like sour cream, shredded cheese, or tortilla chips for added texture and richness.

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
  • 1 can (4 oz) green chilies, diced (optional for more heat)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (10 oz) cream of chicken soup (or use cream of mushroom for a vegetarian version)
  • 1 can (12 oz) chicken breast (or 2 cups shredded rotisserie chicken or cooked chicken breast)
  • 1 packet taco seasoning (or homemade seasoning)

Optional Toppings:

  • Sour cream
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Crushed tortilla chips
  • Fresh cilantro, chopped
  • Sliced avocado or guacamole
  • Lime wedges

Instructions:

  1. Combine All Ingredients: In a large pot or slow cooker, combine all of the canned ingredients (black beans, corn, diced tomatoes with green chilies, green chilies, kidney beans, cream of chicken soup, and canned chicken). If using rotisserie chicken, add it now as well.
  2. Add Taco Seasoning: Sprinkle in the taco seasoning packet (or your homemade taco seasoning) and stir well to ensure everything is evenly mixed.
  3. Cook the Soup:
    • Stovetop Method: Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
    • Slow Cooker Method: Set the slow cooker on low for 4-6 hours or high for 2-3 hours. Stir occasionally, if possible.
  4. Serve: Ladle the soup into bowls and top with your favorite toppings, such as sour cream, shredded cheese, avocado, tortilla chips, or fresh cilantro. Serve with lime wedges for an added citrus burst.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~250-300 kcal
  • Protein: ~20-25 g
  • Fat: ~10-12 g
  • Carbohydrates: ~25-30 g
  • Fiber: ~6-8 g
  • Sugars: ~5-6 g
  • Sodium: ~1,200-1,400 mg (depending on canned goods and seasoning)
  • Vitamin A: ~10-15% of the Daily Value (from canned tomatoes and chilies)
  • Calcium: ~10-15% of the Daily Value (from cheese or cream)

Notes:

  • Chicken Options: You can use canned chicken, rotisserie chicken, or even cooked chicken breast for this recipe. If you prefer a vegetarian version, substitute the chicken with additional beans (like pinto or black beans).
  • Spice Level: The spice level can be adjusted by adding more or fewer green chilies, using a spicy taco seasoning, or adding a dash of hot sauce. For a milder version, skip the green chilies or use a mild taco seasoning.
  • Toppings: Get creative with toppings—sliced jalapeños, chopped onions, or a drizzle of hot sauce can add extra flavor to your bowl. Crushed tortilla chips or a sprinkle of tortilla strips make for a nice crunchy texture.
  • Make-Ahead: This soup stores well in the fridge for up to 4 days, and it can be frozen for up to 3 months. Just store it in an airtight container, and reheat on the stovetop or in the microwave.

This 7 Can Chicken Taco Soup is the perfect go-to meal for anyone looking for a quick, flavorful, and customizable dish. Whether you’re feeding a family, hosting friends, or just want something easy to make, this soup is sure to satisfy!