We all have those days where cooking feels like a massive chore. The schedule is packed and energy is low. You want something homemade but lack the time for complex prep.
That is exactly where this Chicken Taco Soup comes to the rescue. It is the definition of a pantry hero. You essentially open cans, dump them in a pot, and let the stove do the work.
There is no chopping required if you skip the garnishes. There is no searing meat or complicated techniques. It is just pure, comforting flavor in a bowl.
This recipe relies on the magic of green enchilada sauce. That single ingredient does the heavy lifting. It provides a tangy and rich backdrop that tastes like it simmered all day.
If you are looking for reliable Supper Ideas, this soup belongs at the top of your list. It is hearty enough for adults but mild enough for kids.
Plus, it is incredibly budget friendly. Most of the ingredients are likely sitting in your cupboard right now. It is a low stress meal that delivers high impact taste.
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Why You’ll Love This Recipe
First and foremost, this is a 7 Can Taco Soup Recipe Easy enough for anyone to master. You do not need to be a chef to make this taste amazing. The ratios are fool proof.
The speed is another huge factor. From pantry to table, you are looking at about 30 minutes total. Only five of those minutes involve active work.
It is also easily customizable. You can swap beans, adjust the spice level, or change the protein source. This Chicken Taco Soup adapts to whatever you have on hand.
The texture is fantastic. You get the creaminess from the beans and the crunch from the corn. The chicken becomes tender as it simmers in the broth.
It is one of those Delicious Soup Recipes that works year round. It is cozy in the winter but light enough for a summer evening meal.
Finally, the leftovers are even better. The flavors meld together in the fridge overnight. This makes it a smart choice for meal prep lunches.
Ingredients
This recipe uses simple, accessible ingredients. Here is what you will need to grab from your pantry to get started on this Chicken Taco Soup.
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (12.5 ounces) chicken breast, drained and flaked (or about 2 ½ cups cooked shredded chicken)
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
For The Toppings:
- 1 cup (113 g) cheddar cheese, shredded
- Limes for garnish
- Tortilla chips for serving
- Cilantro for garnish (optional)
Step-By-Step Instructions
Making this soup is incredibly straightforward. It is designed to be a hassle free experience. Follow these simple steps for a warm and filling dinner.
Step 1: Combine The Ingredients
Grab a large pot or a Dutch oven. Place it on your stove top. Open all of your cans. Make sure to drain and rinse the beans well before adding them.
Add the black beans, pinto beans, diced tomatoes, and drained corn into the pot. Next, add the chicken breast. If you are using canned chicken, drain it and flake it apart first.
Pour in the large can of green enchilada sauce and the chicken broth. This forms the flavorful liquid base of your Chicken Taco Soup.
Finally, sprinkle in the taco seasoning packet, cumin, chili powder, and garlic powder. Stir everything together gently until the spices are well distributed throughout the liquid.
Step 2: Bring To A Boil
Turn your burner to medium high heat. Let the pot come to a rolling boil. Keep an eye on it so it does not bubble over.
Stir occasionally to prevent anything from sticking to the bottom of the pot. You will start to smell the cumin and enchilada sauce filling the kitchen.
Step 3: Simmer And Serve
Once the soup reaches a boil, lower the heat immediately. You want it to simmer gently. Let it cook uncovered for about 20 to 25 minutes.
This simmering time is crucial. It allows the flavors to marry together. The broth will thicken slightly as the starch from the beans releases.
Ladle the hot soup into bowls. Serve immediately with plenty of tortilla chips on the side. Squeeze a fresh lime wedge over the top for a bright finish.
How To Store Leftovers
This soup stores beautifully, making it a great option for meal planning. You can enjoy it for lunch throughout the week.
In the Fridge: Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
In the Freezer: This Chicken Taco Soup freezes very well. Pour the cooled soup into freezer safe bags or containers. Lay bags flat to save space. It keeps for up to 3 months.
Reheating: Thaw frozen soup in the fridge overnight. Reheat it on the stove over medium heat until warm. You can also use the microwave, stirring every minute to heat evenly.
Tips
Drain The Beans: Always drain and rinse your black and pinto beans. The liquid in the can is starchy and salty. Rinsing them ensures a cleaner flavor and better texture in your soup.
Chicken Options: While canned chicken is convenient, you can easily use rotisserie chicken. Just shred about two and a half cups of meat. It adds a nice roasted flavor.
Spice Control: If you are sensitive to heat, check your enchilada sauce label. Choose a mild version. You can also reduce the chili powder if cooking for young children.
Texture Variety: Do not drain the petite diced tomatoes. The juices from the tomatoes add necessary acidity and liquid to the broth.
Creamy Twist: Some people love a creamier broth. You can stir in a block of cream cheese at the end to turn this into an 8 Can Taco Soup Recipe variation.
Garnish Generously: The toppings truly make the dish. Fresh cilantro adds color. A dollop of sour cream cools down the spices. Avocado slices add richness.
Conclusion
This Chicken Taco Soup proves that home cooking does not have to be difficult. With just a few cans and some spices, you can create a meal that feels special.
It captures the vibrant flavors of Tex Mex cuisine without the hard work. The combination of savory beans, sweet corn, and zesty enchilada sauce is a winner every time.
Whether you need quick Supper Ideas or a cozy lunch, this recipe delivers. It is warm, filling, and packed with protein.
Give this soup a try on your next busy night. It might just become your new favorite way to get dinner on the table fast.
FAQ
Can I Make This In A Slow Cooker?
Yes, absolutely. Combine all the ingredients in your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. It is just as easy and tastes fantastic.
Is This Recipe Gluten Free?
Generally, yes. Most of these ingredients are naturally gluten free. However, you must check the labels on your taco seasoning and enchilada sauce to be sure. Some brands use wheat as a thickener.
Can I Use Fresh Chicken Breasts?
You can use fresh raw chicken. Place two raw chicken breasts in the pot with the other ingredients. Simmer for about 20 minutes until cooked through. Remove the chicken, shred it with forks, and return it to the pot.
What Is The 8 Can Taco Soup Recipe?
The 8 Can Taco Soup Recipe is a popular variation of this dish. The eighth can is usually a can of cream of chicken soup or cheddar cheese soup. This makes the broth thicker and creamier.
Can I Add More Vegetables?
Definitley. Chopped bell peppers, onions, or zucchini work well in this Chicken Taco Soup. Sauté them briefly before adding the liquids if you prefer them softer, or just let them simmer in the broth.
Chicken Taco Soup
This easy Chicken Taco Soup is a pantry hero, requiring minimal effort for a flavorful meal. Just combine canned ingredients and simmer for a comforting, quick dinner.
Requirements
Ingredients
Instructions
- Grab a large pot or a Dutch oven. Place it on your stove top. Open all of your cans. Make sure to drain and rinse the beans well before adding them.
- Add the black beans, pinto beans, diced tomatoes, and drained corn into the pot. Next, add the chicken breast. If you are using canned chicken, drain it and flake it apart first.
- Pour in the large can of green enchilada sauce and the chicken broth. This forms the flavorful liquid base of your Chicken Taco Soup.
- Finally, sprinkle in the taco seasoning packet, cumin, chili powder, and garlic powder. Stir everything together gently until the spices are well distributed throughout the liquid.
- Turn your burner to medium high heat. Let the pot come to a rolling boil. Keep an eye on it so it does not bubble over.
- Stir occasionally to prevent anything from sticking to the bottom of the pot. You will start to smell the cumin and enchilada sauce filling the kitchen.
- Once the soup reaches a boil, lower the heat immediately. You want it to simmer gently. Let it cook uncovered for about 20 to 25 minutes.
- This simmering time is crucial. It allows the flavors to marry together. The broth will thicken slightly as the starch from the beans releases.
- Ladle the hot soup into bowls. Serve immediately with plenty of tortilla chips on the side. Squeeze a fresh lime wedge over the top for a bright finish.
Notes
Always drain and rinse your black and pinto beans for a cleaner flavor and better texture.
For fresh chicken, use two raw chicken breasts and simmer until cooked through before shredding.
Customize spice levels by checking your enchilada sauce label or adjusting the chili powder.
For a creamier broth, stir in a block of cream cheese at the end.
Garnish generously with fresh cilantro, a dollop of sour cream, or avocado slices.
Leftovers store beautifully in an airtight container in the fridge for up to 4 days.
You can add more vegetables like chopped bell peppers, onions, or zucchini.
This recipe can be made in a slow cooker on low for 4-6 hours or high for 2-3 hours.
Nutrition
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