7 Can Chicken Taco Soup: The Ultimate Easy Dinner

If you’re craving a hearty, flavorful, and unbelievably easy dinner, this 7 Can Chicken Taco Soup is your answer. Made entirely with canned pantry staples and ready in under 30 minutes, this soup is a lifesaver on busy weeknights. You don’t need to be a seasoned cook to pull this off — just a can opener, a pot, and a little hunger. In this article, you’ll learn how to make this viral soup, tweak it to your dietary preferences, store it safely, and serve it like a pro.

Looking for inspiration? Try our Cozy Fall Potato Soup Recipe for another easy and comforting dish.

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Why 7 Can Chicken Taco Soup is a Must-Try Weeknight Favorite

The appeal of “dump-and-go” meals

Let’s face it: weeknights can get chaotic. Between work, errands, and family time, no one wants to fuss with long prep times or sinkfuls of dishes. That’s what makes 7 Can Chicken Taco Soup so genius — you literally dump seven cans into a pot, add spices, and let it simmer. It’s the kind of recipe you can memorize after making once.

Not only is it lightning fast, but it’s also loaded with flavor thanks to seasoned chicken, enchilada sauce, and a medley of beans and corn. You’ll have dinner on the table in half an hour with minimal cleanup — and your family won’t believe it came from cans.

What makes this soup different from traditional taco soup?

While traditional taco soups often require browning meat and simmering for an hour or more, this version skips all that. It swaps fresh meat for canned chicken (or rotisserie), skips fresh veggies for canned tomatoes and corn, and uses green enchilada sauce as a flavorful base. It’s a shortcut, yes — but one that delivers on comfort and taste.

Want to try a similar soup with fresh tomato flavor? Don’t miss our Tomato Soup with Fresh Tomatoes.

Benefits of using canned ingredients

Canned foods have come a long way — they’re shelf-stable, budget-friendly, and surprisingly nutritious. This soup leverages the convenience of canned black beans, pinto beans, corn, tomatoes, green enchilada sauce, chicken, and broth to create a balanced, protein-rich meal. Bonus: You probably have most of these items sitting in your pantry already.

Plus, canned chicken isn’t the flavorless, rubbery ingredient you might fear. With the right seasoning and cooking time, it absorbs flavors beautifully and shreds easily into the soup.

Ingredients Breakdown: What’s Really Inside Those 7 Cans

Core ingredients and their functions

Here’s what you’ll need to make the magic happen:

Ingredient	Purpose
1 can black beans	Protein + fiber
1 can pinto beans	Hearty texture and depth
1 can petite diced tomatoes	Acid and balance
1 can sweet corn	Sweetness and pop
1 can chicken breast	Lean protein
1 can green enchilada sauce	Base flavor and mild spice
1 can chicken broth	Liquid base for simmering

These ingredients form the base of the soup. You’ll also add taco seasoning, cumin, chili powder, and garlic powder for that signature Southwest kick.

Discover great ideas like our Slow Cooker Chicken and Gravy if you love pantry-based meals.

Substitutions: rotisserie chicken, homemade broth, or spicy enchilada sauce

If canned chicken isn’t your thing, shredded rotisserie chicken works beautifully. It adds a richer, more roasted flavor. Homemade broth can also replace canned for more control over sodium and depth. Prefer a spicy version? Swap green enchilada sauce for red — or use a mix for added complexity.

Check out our White Chicken Chili Recipe for another adaptable, protein-packed soup.

Choosing the right taco seasoning blend

A store-bought taco seasoning packet is fine, but if you want to elevate the soup, try a homemade mix of chili powder, cumin, smoked paprika, garlic powder, and onion powder. Not only does it taste fresher, but it also lets you control salt and spice levels.

Don’t miss our Spicy Butternut Squash & Sweet Potato Soup for another zesty option.

Step-by-Step Guide to Making 7 Can Chicken Taco Soup

Stovetop instructions (30-minute method)

This soup was made for simplicity. All you need is one pot and seven cans. Here’s how to bring it all together:

1. Drain and rinse the black beans, pinto beans, corn, and chicken.
2. Add to a large pot: black beans, pinto beans, diced tomatoes, corn, green enchilada sauce, chicken broth, and chicken.
3. Season with taco seasoning, garlic powder, chili powder, and cumin.
4. Bring to a boil over medium-high heat.
5. Reduce heat and simmer for 20–25 minutes to allow flavors to meld.
6. Serve hot with your favorite toppings (see below).

That’s it — no browning, sautéing, or long waits. Just dump, heat, and eat.

Looking for more dump-and-go ideas? Don’t miss our Crockpot Lasagna Soup Recipe.

Slow cooker adaptation for meal preppers

Want to set it and forget it? The slow cooker method is just as easy:

1. Add all ingredients except the chicken to your crockpot.
2. Cook on low for 6 hours or high for 3 hours.
3. Add the drained chicken in the last 20 minutes and stir to heat through.

Meal preppers love this method because it can cook while you’re at work or running errands. The slow simmer also deepens the flavor — without lifting a finger.

Optional toppings and garnish ideas to elevate flavor

This soup shines on its own, but toppings can really elevate the experience. Here are a few crowd-pleasers:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Chopped avocado or guacamole
• Diced jalapeños or hot sauce
• Fresh cilantro or green onions
• Crushed tortilla chips or corn strips
• Fresh lime wedges

Set up a toppings bar and let everyone customize their bowl — great for family dinners or casual parties.

Variations and Modifications for Every Diet

Vegetarian and vegan swaps

Yes, you can absolutely make a meatless version of this soup. Simply:

• Replace canned chicken with an extra can of beans or lentils
• Use vegetable broth instead of chicken broth
• Double the taco seasoning for bold flavor
• Add chopped zucchini, bell pepper, or mushrooms for texture

For a creamy vegan twist, stir in a splash of coconut milk or cashew cream before serving.

Low-sodium and gluten-free adjustments

Watching your sodium intake? Use:

• Low-sodium canned beans, corn, and broth
• Homemade taco seasoning with no added salt
• Rinse canned ingredients well to reduce salt content further

Most canned enchilada sauces are gluten-free, but double-check labels if you’re celiac. You can also make a simple sauce at home using green chilies, broth, and cornstarch.

Discover more wholesome dishes like our Healthy Street Corn Pasta Salad — gluten-free and packed with flavor.

Adding heat or creaminess based on taste

Craving something spicier? Try:

• Swapping green enchilada sauce for red or a spicy verde
• Adding canned diced green chiles or chipotle peppers in adobo
• Stirring in sriracha or cayenne pepper

Want a creamy version instead? Stir in:

• ½ cup cream cheese or sour cream at the end
• A can of cream of chicken soup for a thicker, smoother texture
• Shredded cheese while the soup simmers

Each variation gives a whole new vibe to the same base recipe, making this one of the most versatile meals in your rotation.

How to Serve, Store, and Reheat for Maximum Flavor

Serving suggestions and side pairings

While this soup is a full meal on its own, pairing it with the right sides can make dinner feel complete. Here are some perfect combos:

• Cornbread muffins or cheesy quesadillas for dipping
• Mexican rice or cauliflower rice for extra substance
• Tortilla chips with salsa or guac for crunch
• Fresh garden salad for a light contrast

Hosting a crowd? Set up a taco soup bar with toppings and sides to let guests serve themselves.

Storing in fridge and freezer: best practices

This soup stores incredibly well, making it ideal for meal prep. Follow these tips:

Storage Method	How	Shelf Life
Refrigerator	Store in airtight container	3–5 days
Freezer	Use freezer bags or containers, label with date	2–3 months

Let the soup cool completely before sealing to avoid condensation and freezer burn.

Reheating tips to preserve texture and taste

To reheat:

• Microwave: Use a microwave-safe bowl, heat on high for 2–3 minutes, stirring halfway through
• Stovetop: Warm over medium-low heat, stirring occasionally until hot

If frozen, thaw overnight in the fridge or reheat from frozen on low, adding a splash of broth if needed.

Frequently Asked Questions About 7 Can Chicken Taco Soup

Final Thoughts: Why This Soup Deserves a Spot in Your Meal Rotation

This 7 Can Chicken Taco Soup isn’t just a dinner — it’s a weeknight lifesaver. Whether you’re feeding a busy family, meal prepping for the week, or just too tired to cook from scratch, this soup delivers. It’s budget-friendly, beginner-proof, endlessly customizable, and downright satisfying.

Even better? It turns pantry staples into something crave-worthy — with minimal effort and maximum flavor.

Check out Stuffed Pepper Soup Recipe if you love hearty, comforting soups that come together fast.

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