This hearty chicken taco soup is a convenient meal that utilizes pantry staples for maximum efficiency. It is an ideal solution for busy weeknights when you need a filling dinner with minimal preparation.
List of ingredients
- 1 can black beans (drained & rinsed) – adds earthy flavor and protein.
- 1 can pinto beans (drained & rinsed) – provides a creamy texture.
- 1 can petite diced tomatoes (undrained) – serves as a base for the broth.
- 1 can sweet corn (drained) – adds sweetness and color.
- 1 can (12.5 oz) chicken breast (drained & flaked) – the main protein source.
- 1 can (10 oz) green enchilada sauce – provides the primary Mexican flavor profile.
- 1 can (14 oz) low-sodium chicken broth – keeps the salt levels balanced.
- 1 packet taco seasoning – ensures a consistent blend of spices.
- 1/2 teaspoon cumin – adds a warm, nutty aroma.
- 1/2 teaspoon chili powder – provides a mild earthy heat.
- 1/2 teaspoon garlic powder – enhances the savory depth.
step-by-step instructions
- Combine: Place all the ingredients into a large soup pot and bring the mixture to a boil over medium-high heat.
- Simmer: Once the soup reaches a boil, reduce the heat to low and let it simmer for at least 15 minutes, stirring occasionally to prevent sticking.
- Serve: Ladle the soup into bowls and serve with tortilla chips, shredded cheese, sour cream, and avocado.
Customizing Your Flavor Profile
Using Hot Enchilada Sauce for Extra Heat
If you prefer a spicier meal, substitute the mild green enchilada sauce with a medium or hot variety. You can also add a small can of diced green chilies to increase the kick without changing the base liquid.
Enhancing Depth with Fresh Aromatics
For a more complex taste, sauté half a diced onion and two minced garlic cloves in olive oil before adding the canned ingredients. This adds a layer of fresh flavor that complements the canned components.
Reducing Sodium in Canned Ingredients
Always use low-sodium chicken broth to prevent the soup from becoming overly salty. Thoroughly rinsing the black and pinto beans under cold water also removes excess canning brine.
Swapping Canned Chicken for Fresh Meat
You can replace the canned chicken with 2 cups of shredded rotisserie chicken or poached chicken breast. Ensure the chicken is cooked and flaked into bite-sized pieces before adding it to the pot.
Best Ways to Serve and Garnish
Adding Creamy Textures with Sour Cream
A dollop of sour cream or Greek yogurt on top of each bowl balances the acidity of the tomatoes. Stirring it directly into the soup creates a creamier, richer consistency.
Incorporating Crunch with Tortilla Chips
Serve the soup with a side of corn tortilla chips for dipping. Alternatively, crush the chips and sprinkle them over the top just before serving to maintain their crispness.
Adding Freshness with Cilantro and Lime
Freshly chopped cilantro and a squeeze of lime juice brighten the heavy flavors of the beans and chicken. These additions provide a citrusy contrast that cuts through the richness.
Using Shredded Cheese for Richness
Use Monterey Jack, Pepper Jack, or a Mexican blend of shredded cheeses. The cheese melts into the hot soup, adding a salty and gooey element to every spoonful.
Storage and Meal Prep Guidance
Proper Refrigeration Techniques
Store leftover soup in airtight containers in the refrigerator for up to four days. Allow the soup to cool slightly before sealing to prevent condensation from altering the taste.
Freezing for Long Term Storage
This soup freezes well for up to three months in freezer-safe bags or containers. Leave a small amount of space at the top of the container to allow for liquid expansion during freezing.
Safely Reheating Leftover Soup
Reheat the soup on a stovetop over medium heat until it reaches a simmer. If using a microwave, heat in short intervals and stir in between to ensure even temperature distribution.
Thawing Frozen Portions
Place frozen soup in the refrigerator overnight to thaw slowly. This method preserves the texture of the beans and chicken better than rapid thawing.
Alternative Cooking Methods
Preparing in a Slow Cooker
Combine all ingredients in a crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours. This allows the flavors to meld together more deeply than the stovetop method.
Using an Instant Pot for Speed
Add all ingredients to the pressure cooker and seal the lid. Set to high pressure for 5 minutes and allow a natural pressure release for 10 minutes before stirring.
Making a Vegetarian Version
Replace the canned chicken with an extra can of chickpeas or white beans. Use vegetable broth instead of chicken broth to ensure the dish is entirely plant-based.
Oven-Baked Taco Casserole Variation
Pour the simmered soup into a baking dish and top with a thick layer of cheese. Bake at 375 degrees Fahrenheit for 15 minutes until the cheese is bubbly and browned.
Common Soup Troubleshooting
Fixing a Soup That Is Too Salty
If the soup tastes too salty, add a splash of water or an unsalted can of diced tomatoes. Adding more beans or corn can also help dilute the salt concentration.
Thickening a Watery Consistency
To achieve a thicker texture, use a potato masher or fork to crush a small portion of the beans directly in the pot. Simmering the soup uncovered for an extra 10 minutes also reduces the liquid.
Balancing Overpowering Spice
If the taco seasoning or enchilada sauce is too spicy, stir in a spoonful of sour cream or honey. These ingredients neutralize the heat without masking the overall flavor.
Recovering a Burnt Bottom
If the soup sticks to the bottom, immediately transfer the contents to a clean pot without scraping the browned bits. Do not stir in the burnt residue, as it will ruin the taste of the entire batch.
Frequently Asked Questions
Can I use red enchilada sauce instead of green?
Yes, you can use red enchilada sauce, which will result in a deeper, more traditional taco flavor. The green sauce provides a tangier, more bright profile typical of salsa verde.
Which type of chicken is best for this recipe?
Canned chicken breast is the easiest option for speed, but rotisserie chicken provides a more natural texture. Both work well as long as the meat is flaked into small pieces.
Can I use fresh corn instead of canned?
Fresh corn is a great substitute and adds a superior snap to the soup. Use approximately 1.5 cups of corn cut from the cob to match the volume of one can.
How do I make this recipe vegan?
Substitute the chicken with extra beans or soy-based crumbles and use vegetable broth. Use a vegan-friendly taco seasoning and replace the cheese and sour cream with avocado and cashew cream.
Print
Quick 7 Can Chicken Taco Soup
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Dinner does not get any easier than this 7 Can Chicken Taco Soup! Dump 7 cans into a pot plus some seasonings and that’s it! Serve with tortilla chips, cheese, and sour cream.
Ingredients
- 1 can black beans (drained & rinsed)
- 1 can pinto beans (drained & rinsed)
- 1 can petite diced tomatoes (undrained)
- 1 can sweet corn (drained)
- 1 can (12.5 oz) chicken breast (drained & flaked)
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) low-sodium chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- Step: Combine all ingredients into a large soup pot and bring to a boil over medium-high heat.
- Step: Once boiling reduce heat to low and let simmer for at least 15 minutes, stirring occasionally.
- Step: Serve with tortilla chips, shredded cheese, sour cream, and avocado!
Notes
Use 1 1/2 cups of your own shredded chicken if preferred. Use a packet of mild taco seasoning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 162 kcal
- Sugar: 4 g
- Sodium: 825 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 10 mg