Name: 7 Can Chicken Taco Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 (15 oz) can no salt black beans; 1 (15 oz) can chili beans; 1 (15 oz) can corn; 1 (15 oz) can chili tomatoes; 1 (12.5 oz) can chicken breast in water; 1 (14.5 oz) can low-sodium broth; 1 (28 oz) can green enchilada sauce; 1 (1 oz) packet low sodium taco seasoning

Jump to Recipe

Hearty, flavorful, and filling, this 7 Can Chicken Taco Soup is the epitome of easy cooking! Everything you need for this recipe is shelf stable. With this simple taco soup, the hardest part of dinner is opening up the cans and then washing the dishes!

A bowl of 7 Can Chicken Taco Soup served with shredded cheddar cheese, sour cream, cilantro, and tortilla chips.

First of all, this recipe does NOT require 7 cans of chicken! I promise. Easy 7 Can Chicken Taco Soup is made entirely of canned goods that you may already have in your pantry! It’s a quick and easy recipe that is great for any busy night, and is definitely a staple recipe that most moms should have on hand. This is also a great recipe to donate to your local food pantry or a family in need. Anyone can make it regardless of skill level or time management. Simply open the cans, put your soup on the stove, and serve!

Some days, you just have to rely on your backup meal plan to make it through the evening. But who says that your backup can’t be flavorful and fun? Never underestimate the power of taco seasoning! This recipe doesn’t require any outside spices because the mix of taco seasoning along with the chili beans and chili tomatoes supply the perfect amount of spice for taco soup. You can top it off with all of your favorite taco toppings like sour cream, tortilla chips, and cilantro!

Beware of the Salt!

Because this recipe requires so many canned ingredients, I STRONGLY recommend sticking to the ingredients I have listed. Pay special attention to the low sodium items. Canned foods are notorious for being high in sodium, so if you ignore my guidelines, you may end up with a much saltier soup than you anticipate. And nobody wants a super salty soup.

A stockpot full of chicken taco soup with a ladle to one side.

This delicious 7 Can Chicken Taco Soup recipe can be made on the stove or in your crockpot! The flexibility of this dish makes me love it all the more. If you play your cards right it will soon become a family favorite. You can pair it with my Mexican Spoon Bread for a classic side dish that is full of flavor. Chicken Taco soup is a fantastic way to avoid the mess of regular Taco Tuesday and enjoy an unstressful dinner with your family.

Here are some more soup recipes you will love:

What Do I Need to Make 7 Can Chicken Taco Soup?

Cans of Whole Kernel Corn, Red Gold Diced Tomatoes, Chili Beans, Las Palmas Green Chile Enchilada Sauce, Reduced Sodium Chicken Broth, Black Beans, Chunk Chicken Breast, and low sodium taco seasoning.

1 (15 oz) can no salt black beans
1 (15 oz) can chili beans
1 (15 oz) can corn
1 (15 oz) can chili tomatoes
1 (12.5 oz) can chicken breast in water
1 (14.5 oz) can low sodium chicken broth
1 (28 oz) can green enchilada sauce
1 (1 oz) packet low sodium taco seasoning

Step by Step Instructions:

Corn and black beans that have been drained and rinsed.

1. Drain and rinse the canned black beans and corn.

A can of Chunked chicken breast that has been shredded with a fork.

2. Drain the excess water from the chicken and break up the chicken chunks into shreds with a fork.

All of the ingredients are added to a stock pot and combined together.

3. Add all the ingredients to a stock pot and simmer together for 20 minutes. Or, optionally, add all the ingredients to a slow cooker and heat on low for 4-6 hours.

4. Serve your chicken taco soup with shredded cheddar cheese, crushed tortilla chips, cilantro, sour cream, lime wedges, or jalapenos to garnish.

Pin this recipe or click the ❤️ to save it for later!