This 7 can chicken taco soup is packed with, you guessed it, 7 cans of delicious ingredients plus a handful of spices and toppings for a hearty and warming meal. Almost everything you need to whip up this soup can be stored in your pantry including veggies, chicken, and seasoning.
7 CAN CHICKEN TACO SOUP INGREDIENTS
1 (15.5-ounce) can of pinto beans, drained and rinsed
1 (15.25-ounce) can of southwest corn with juice
1 (15.25-ounce) can of black beans, drained and rinsed
1 (14.5-ounce) can of chicken broth
1 (14.5-ounce) can of petite diced tomatoes with juice
1 (12.5-ounce) can of chunk chicken breast, drained
1 (10-ounce) can of mild green enchilada sauce
1 (1-ounce) packet of taco seasoning, mild
2 teaspoons fresh minced garlic
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon kosher salt
1 tablespoon fresh chopped cilantro (optional garnish)
Sour cream (optional garnish)
Tortilla chips (optional garnish)
Shredded cheddar jack cheese (optional garnish)
SUBSTITUTIONS AND ADDITIONS
CORN: You can substitute canned sweet corn for the southwest corn. You will need to drain the canned corn before adding it to the soup.
TOMATOES: You can substitute two cans of Rotel tomatoes for the petite diced tomatoes in this flavorful dish.
SPICY: If you want an even spicier soup, substitute hot enchilada sauce for the mild. You can also substitute hot taco seasoning for the mild taco seasoning and add a small can of diced, roasted green chiles.
CHEESE: Cheddar cheese, mozzarella cheese, or Monterey Jack cheese would all be great options in place of the cheddar jack cheese for topping your soup.
CHICKEN: If you happen to have leftover rotisserie chicken from the grocery store, or even cooked boneless chicken breasts or chicken thighs, you can substitute that for the canned chicken in this easy dish.
CHICKEN BROTH: If you are trying to watch your salt intake, you can substitute low sodium chicken broth for regular chicken broth in this easy recipe.
STEP ONE: Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a 5 to 6-quart stockpot over medium heat.
STEP TWO: Cooking the soup uncovered for 20 minutes, stirring occasionally. Serve while hot. Garnish with chopped cilantro, sour cream, tortilla chips, and shredded cheese.
HOW TO SERVE
Top this easy taco soup recipe with all of your favorite toppings for an even heartier meal. Serve this filling soup along with a Caesar salad or cucumber salad. Add a fresh baked batch of dinner rolls to mop up all of the drips at the bottom of your bowl.
Soup is always a welcome and comforting food to warm you up on a cold night. Give our tortellini soup and minestrone soup a try for two more favorites.