We all have those days where cooking feels like a massive chore. You get home late, you are tired, and the last thing you want to do is chop a mountain of vegetables. That is exactly where this Chicken Taco Soup comes to the rescue.
It is one of those magical meals that requires almost no effort but tastes like you spent hours simmering it on the stove. This recipe relies on pantry staples you likely already have sitting on your shelves right now.
I love making this soup when the weather starts to cool down. It is warm, comforting, and packed with zesty flavors that wake up your taste buds. Plus, it is incredibly friendly on the wallet.
By using canned ingredients, you save time on prep work without sacrificing any flavor. You essentially just open cans, dump them in a pot, and let the heat do the work. It really is that simple.
This dish is also a hit with the whole family. It is mild enough for kids but can easily be spiced up for adults who love a little heat. You can customize every bowl with your favorite toppings.
If you are looking for Delicious Soup Recipes that fit into a busy schedule, this is the one for you. It brings the essence of a taco night into a cozy bowl of soup.
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Why You’ll Love This Recipe
There are so many reasons to keep this Chicken Taco Soup in your weekly rotation. First and foremost is the convenience factor. You do not need any fancy equipment or advanced cooking skills.
It is a fantastic option for beginners who want to build confidence in the kitchen. The instructions are straightforward and forgiving. You can hardly mess this up.
Another huge benefit is the minimal cleanup. Since everything cooks in one large pot, you are not left with a sink full of dirty dishes. That is a win in my book.
This recipe is also naturally packed with protein and fiber thanks to the beans and chicken. It is a hearty meal that keeps you full for hours.
You will also love how versatile it is. You can swap ingredients based on what you have on hand. It is a very flexible dish that adapts to your pantry inventory.
Finally, the leftovers taste even better the next day. The flavors have more time to meld together, making it a perfect option for meal prep lunches throughout the week.
Ingredients
To make this delicious Chicken Taco Soup, you will need a few simple items. Most of these are canned goods, making this a true pantry hero recipe.
- 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
- 1 cup (113 g) cheddar cheese, shredded
- Limes, for garnish
- Tortilla chips, for serving
- Cilantro, for garnish (optional)
Let’s talk about the beans for a moment. Black beans add a nice earthy texture, while pinto beans offer a creamy consistency. Rinsing them ensures the soup doesn’t get too cloudy or salty.
The green enchilada sauce is the secret weapon here. It provides a tangy and savory base that replaces the need for chopping fresh onions and peppers. It adds instant depth.
For the chicken, canned chicken breast is incredibly convenient. However, you can easily use rotisserie chicken from the grocery store for a more textured bite.
Step-By-Step Instructions
This might be one of the easiest recipes you will ever make. It follows a simple dump and simmer method that anyone can master.
Step 1: Combine The Ingredients
Grab a large soup pot or a Dutch oven. Place it on your stove top. Open all your cans. Make sure to drain and rinse the beans as directed.
Pour in the black beans, pinto beans, diced tomatoes (with their juices), and the drained sweet corn. Add the flaked chicken breast to the pot.
Next, pour in the large can of green enchilada sauce and the chicken broth. These liquids form the flavorful base of your Chicken Taco Soup.
Now add your spices. Sprinkle in the taco seasoning packet, cumin, chili powder, and garlic powder. Stir everything together until well combined.
Turn the heat to medium high. Allow the mixture to come to a rolling boil. Keep an eye on it so it does not bubble over.
Step 2: Simmer and Serve
Once the soup reaches a boil, reduce the heat to low. You want it to maintain a gentle simmer. This allows the flavors to marry together beautifully.
Let it cook for about 20 to 25 minutes. You do not need to cover the pot, but you can if you prefer. Give it a stir occasionally to prevent sticking.
After the time is up, turn off the heat. Your soup should be hot and fragrant. Ladle it into bowls immediately.
Top each bowl generously with shredded cheddar cheese. Squeeze a fresh lime wedge over the top for a burst of citrus that cuts through the richness.
Serve with crunchy tortilla chips on the side or crushed on top. Add cilantro if you enjoy that fresh herbal note.
How To Store Leftovers
Storing this Chicken Taco Soup is very easy. In fact, many people find it tastes even better the next day after the spices have settled.
Allow the soup to cool down completely to room temperature before storing. Do not leave it out for more than two hours to ensure food safety.
Transfer the soup into an airtight container. It will stay fresh in the refrigerator for three to four days. It makes for a fantastic quick lunch.
If you want to keep it longer, this soup freezes wonderfully. Place the cooled soup in a freezer safe container or a heavy duty freezer bag.
It can be frozen for up to three months. When you are ready to eat, let it thaw in the refrigerator overnight.
Reheat it on the stove top over medium heat until it is warmed through. You may need to add a splash of chicken broth or water if it has thickened too much.
Avoid freezing the soup with toppings like cheese or tortilla chips. Add those fresh when you reheat and serve the soup.
Tips
For a creamier version, you can stir in a block of softened cream cheese at the end. This is a common variation often seen in an 8 Can Taco Soup Recipe.
If you prefer a thicker stew consistency, you can drain some of the liquid from the diced tomatoes. Alternatively, let it simmer uncovered for an extra ten minutes.
Feel free to switch up the beans. Kidney beans or Great Northern beans work just as well as pinto or black beans. Use whatever you have in your pantry.
Fresh toppings make a huge difference. Diced avocado, sour cream, and sliced jalapeños add wonderful texture and flavor contrasts to the warm soup.
If you are watching your sodium intake, look for low sodium varieties of beans, broth, and taco seasoning. You can rinse the beans thoroughly to remove excess salt.
You can make this a vegetarian dish by skipping the chicken and using vegetable broth. Add an extra can of beans or corn to bulk it up.
This recipe is essentially a 7 Can Taco Soup Recipe Easy method. It relies on the magic number of cans to create a full pot of food without measuring cups.
Serve this with a side of cornbread or a crisp green salad to round out the meal. It makes the dinner feel complete and satisfying.
Conclusion
There you have it. A simple, delicious, and budget friendly Chicken Taco Soup that you can whip up any night of the week.
It is proof that you do not need to spend hours in the kitchen to make a wholesome meal. The combination of beans, corn, and zesty enchilada sauce creates a flavor profile that everyone loves.
Whether you are cooking for a large family or just want leftovers for the week, this recipe delivers. It is warm, comforting, and exactly what you need on a chilly evening.
Give it a try next time you are staring at your pantry wondering what to make. It might just become your new favorite emergency dinner.
FAQ
Can I Make This In A Slow Cooker?
Yes, absolutely. Combine all the ingredients in your slow cooker. Cook on low for 3 to 4 hours or on high for 2 hours. This allows the flavors to meld slowly.
Is This Gluten Free?
Most of the ingredients are naturally gluten free, but you must check the labels on the taco seasoning and enchilada sauce. Some brands use wheat as a thickener.
What Is The Difference Between 7 Can and 8 Can Soup?
This recipe uses seven main canned ingredients. An 8 Can Taco Soup Recipe typically adds one extra can, such as diced green chiles, ranch style beans, or sometimes a condensed cream soup for texture.
Can I Use Raw Chicken?
Yes, you can. If using raw chicken breast, cut it into small pieces and sauté it in the pot before adding the liquids. Or, poach the whole breast in the soup and shred it once cooked.
How Can I Make It Spicier?
To increase the heat, add cayenne pepper, red pepper flakes, or a can of diced jalapeños. You can also use a spicy taco seasoning packet instead of a mild one.
Chicken Taco Soup
This Chicken Taco Soup is a simple, delicious, and budget-friendly meal that comes together with almost no effort. It’s packed with zesty flavors and pantry staples, making it a perfect comforting dish for busy weeknights or meal prep.
Requirements
Ingredients
Instructions
- Grab a large soup pot or a Dutch oven. Open all your cans. Make sure to drain and rinse the black beans and pinto beans.
- Pour in the black beans, pinto beans, diced tomatoes (with their juices), and the drained sweet corn. Add the flaked chicken breast to the pot.
- Next, pour in the green enchilada sauce and the chicken broth.
- Now add your spices: taco seasoning packet, cumin, chili powder, and garlic powder. Stir everything together until well combined.
- Turn the heat to medium-high and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 to 25 minutes, stirring occasionally.
- After simmering, turn off the heat. Ladle the hot soup into bowls immediately.
- Top each bowl generously with shredded cheddar cheese. Squeeze a fresh lime wedge over the top.
- Serve with crunchy tortilla chips on the side or crushed on top. Add cilantro if desired.
Notes
For a creamier version, you can stir in a block of softened cream cheese at the end.
If you prefer a thicker stew consistency, you can drain some of the liquid from the diced tomatoes. Alternatively, let it simmer uncovered for an extra ten minutes.
Feel free to switch up the beans. Kidney beans or Great Northern beans work just as well as pinto or black beans. Use whatever you have in your pantry.
Fresh toppings make a huge difference. Diced avocado, sour cream, and sliced jalapeños add wonderful texture and flavor contrasts to the warm soup.
To increase the heat, add cayenne pepper, red pepper flakes, or a can of diced jalapeños. You can also use a spicy taco seasoning packet instead of a mild one.
Allow the soup to cool down completely to room temperature before storing. Transfer into an airtight container and refrigerate for three to four days or freeze for up to three months. Avoid freezing with toppings.
Nutrition
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Sugar
Fat
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