7 Can Taco Soup is one of my favorite go-to recipes when I need something quick, hearty, and satisfying. It’s exactly what it sounds like—a simple soup made from seven pantry staples that come together in minutes. There’s no chopping, no sautéing, no complicated steps—just open the cans, heat everything up, and enjoy a warm bowl of comfort.
Why You’ll Love This Recipe
I love how ridiculously easy this recipe is. It’s perfect for busy weeknights, camping trips, or last-minute meals when I don’t want to cook but still want something delicious and filling. The combination of beans, corn, chicken, and enchilada sauce creates a rich, flavorful soup with a Tex-Mex twist. I can serve it as-is or top it with cheese, sour cream, and tortilla chips for a fun and cozy meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 (15.25 oz) can southwest corn, with juice
- 1 (15.25 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can chicken broth
- 1 (14.5 oz) can petite diced tomatoes, with juice
- 1 (12.25 oz) can chunk chicken breast, drained
- 1 (10 oz) can mild green enchilada sauce
Directions
- I start by opening all seven cans. I drain and rinse the pinto beans, black beans, and chicken.
- I pour everything into a large pot—the beans, corn (with juice), chicken broth, tomatoes (with juice), enchilada sauce, and chicken.
- I stir everything together and bring it to a boil over medium-high heat.
- Once it reaches a boil, I reduce the heat and let it simmer for about 15–20 minutes so all the flavors meld.
- I serve it hot with optional toppings like shredded cheese, sour cream, chopped green onions, or crushed tortilla chips.
Servings and timing
This recipe makes about 6 servings. It takes less than 5 minutes to prep (just opening cans), and about 20 minutes to cook. In total, I can have dinner on the table in around 25 minutes.
Variations
Sometimes I like to add a packet of taco seasoning for extra depth, or a can of Rotel for more spice. If I want a vegetarian version, I swap the chicken and chicken broth for more beans and vegetable broth. I’ve also used ground beef or shredded rotisserie chicken when I have leftovers to use up.
Storage/Reheating
Leftovers keep beautifully. I store the soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave until hot. It also freezes well—just thaw overnight in the fridge and reheat when ready to enjoy.
FAQs
Can I make this in a slow cooker?
Yes, I just dump everything in the slow cooker and heat on low for 2–3 hours or high for 1–2 hours.
What are the best toppings for 7 Can Taco Soup?
I love topping it with shredded cheese, sour cream, chopped cilantro, jalapeños, or tortilla chips for crunch.
Can I use fresh chicken instead of canned?
Absolutely—I often use cooked, shredded chicken or leftover rotisserie chicken when I have it on hand.
Is this soup spicy?
With mild enchilada sauce, it’s pretty tame. If I want more heat, I add a can of diced green chiles or use medium/hot enchilada sauce.
Can I add rice or pasta to make it heartier?
Yes, I sometimes stir in cooked rice or small pasta like ditalini to bulk it up—it turns the soup into more of a stew.
Conclusion
7 Can Taco Soup is proof that a delicious, comforting meal doesn’t need to be complicated. With just a few pantry staples, I can whip up a flavorful, satisfying dish in minutes. It’s warm, filling, and endlessly customizable—everything I want in a weeknight dinner.
Print7 Can Taco Soup
This 7 Can Taco Soup is a quick, hearty, and satisfying recipe made entirely from pantry staples. With beans, corn, chicken, tomatoes, and enchilada sauce, it comes together in just 25 minutes for a flavorful Tex-Mex inspired meal that’s perfect for busy nights.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 (15.25 oz) can southwest corn, with juice
- 1 (15.25 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can chicken broth
- 1 (14.5 oz) can petite diced tomatoes, with juice
- 1 (12.25 oz) can chunk chicken breast, drained
- 1 (10 oz) can mild green enchilada sauce
Instructions
- Open all seven cans. Drain and rinse the pinto beans, black beans, and chicken.
- Pour all ingredients into a large pot, including beans, corn (with juice), chicken broth, tomatoes (with juice), enchilada sauce, and chicken.
- Stir everything together and bring to a boil over medium-high heat.
- Once boiling, reduce heat and simmer 15–20 minutes for flavors to meld.
- Serve hot with toppings like shredded cheese, sour cream, green onions, or tortilla chips.
Notes
- Add a packet of taco seasoning for extra flavor.
- Swap chicken and broth for beans and vegetable broth to make it vegetarian.
- Use ground beef or shredded rotisserie chicken instead of canned chicken.
- Add Rotel or diced green chiles for extra spice.
- Stir in cooked rice or pasta to make it heartier.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 35mg
