Hearty Chicken 7 Can Taco Soup: The Easiest Tex-Mex Comfort in One Pot

Let’s talk about soup that’s hearty, full of bold Tex-Mex flavor, and comes together in minutes—all using pantry staples. Hearty Chicken 7 Can Taco Soup is the hero of busy weeknights, last-minute dinners, and comfort food cravings.

It’s cozy. It’s filling. And it’s ridiculously easy.

This is a dump-and-simmer kind of meal. No chopping. No fuss. Just open seven cans, add some spices, toss in shredded chicken, and you’re done. The result? A savory, smoky, slightly spicy soup that tastes like it simmered for hours.

Whether you’re cooking for one or feeding a family, this soup is a warm hug in a bowl.

Why You’ll Love This 7 Can Soup

Pantry-Friendly

No need for a grocery run. Everything comes from your pantry and freezer.

Quick and Easy

It’s on the table in 30 minutes or less. No chopping, no mess.

Budget-Friendly

Using canned ingredients and leftover chicken makes this a super affordable meal.

Meal Prep Gold

This soup freezes well and reheats beautifully.

Bold Tex-Mex Flavor

Taco seasoning, green chilies, corn, and beans make every bite vibrant and satisfying.

Ingredients (With Exact Measurements)

This recipe makes 6–8 hearty servings. You’ll need just seven cans, plus chicken and a few optional extras.

7 Essential Cans

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (10 oz) can enchilada sauce (red or green works!)
• 1 (4 oz) can diced green chilies

Other Ingredients

• 2 cups shredded cooked chicken (rotisserie or leftover works great)
• 1 packet (1 oz) taco seasoning
• 1/2 teaspoon cumin (optional for extra flavor)
• Salt and pepper to taste
• 1 cup chicken broth (optional, for thinning if needed)

Optional Toppings

• Shredded cheese
• Sour cream or Greek yogurt
• Crushed tortilla chips
• Avocado slices
• Chopped cilantro
• Lime wedges

Step-by-Step: How to Make Chicken 7 Can Taco Soup

This recipe is as easy as it gets. Here’s how to make it:

Step 1: Open and Drain Cans

Drain and rinse the black beans, pinto beans, and corn.
Leave the liquid in the diced tomatoes and Rotel.
You want some brothiness to your soup.

Step 2: Dump Everything Into a Pot

In a large soup pot or Dutch oven, add:

• Beans
• Corn
• Diced tomatoes
• Rotel
• Enchilada sauce
• Green chilies
• Chicken
• Taco seasoning
• Cumin
• Chicken broth (if using)

Step 3: Heat and Simmer

Stir everything to combine.
Bring to a boil over medium heat.
Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.

Step 4: Taste and Adjust

Add salt, pepper, or extra taco seasoning as needed.
If soup is too thick, add more broth.
If it’s too thin, simmer uncovered a bit longer.

Step 5: Serve Hot

Ladle into bowls and load up on your favorite toppings.

Topping Ideas for Maximum Flavor

Soup is great, but toppings take it next level. Here’s what to add:

Creamy Toppers

• Sour cream
• Sliced avocado
• Greek yogurt

Crunchy Toppers

• Crushed tortilla chips
• Toasted pepitas
• Crispy fried onions

Cheesy Toppers

• Shredded cheddar
• Queso fresco
• Monterey Jack

Fresh Toppers

• Cilantro
• Jalapeño slices
• Diced red onion
• Lime wedges

How to Customize This Soup

This recipe is super flexible. Don’t like one of the cans? Swap it. Want to add heat? Go for it.

Make It Spicy

• Add cayenne pepper or hot sauce
• Use hot enchilada sauce or spicy Rotel
• Stir in diced chipotle peppers in adobo

Make It Milder

• Use plain diced tomatoes instead of Rotel
• Use mild enchilada sauce
• Skip the green chilies

Make It Creamy

• Add 4 oz cream cheese, stirred in at the end
• Add a splash of heavy cream
• Stir in shredded cheddar while it simmers

Make It Vegetarian

• Skip the chicken
• Add an extra can of beans or lentils
• Use vegetable broth instead of chicken broth

Serving Suggestions

This soup is hearty enough to be a full meal. But if you want to round it out, here’s what goes well:

Bread

• Warm flour tortillas
• Cornbread muffins
• Garlic toast

Sides

• Mexican rice
• Taco salad
• Cheese quesadillas

Drinks

• Sweet tea
• Classic margaritas
• Sparkling lime water

Tips for the Best 7 Can Taco Soup

Use Rotisserie Chicken

Saves time and adds extra flavor. Shred it and drop it in.

Rinse the Beans

Rinsing removes extra sodium and makes the soup less starchy.

Taste Before Salting

Canned ingredients and taco seasoning have salt—taste first, then season.

Let It Sit

Like most soups, it gets even better after an hour or overnight. The flavors meld beautifully.

Use a Slow Cooker

Add all ingredients to a slow cooker and cook on low for 4–6 hours. Perfect for meal prepping.

How to Store and Reheat

Refrigerator

• Let soup cool completely.
• Store in airtight containers for up to 5 days.
• Reheat on the stove or in the microwave.

Freezer

• Freeze in portions in freezer-safe bags or containers.
• Label with the date.
• Keeps for up to 3 months.
• Thaw overnight in the fridge or defrost gently on the stove.

Reheating Tips

• Stir well before reheating
• Add a splash of water or broth if it thickens too much
• Top fresh each time you serve

Conclusion: Pantry-Friendly Comfort in a Bowl

Hearty Chicken 7 Can Taco Soup is the weeknight dinner of dreams. It’s fast. It’s filling. It’s flexible. And it hits all the right notes—spicy, creamy, crunchy, and bold.

Perfect for when your fridge is empty but your pantry is full. Perfect for feeding a family on a budget. And perfect for curling up on the couch with a warm bowl and a spoon.

Make it once, and you’ll keep coming back to this one-pot wonder.

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FAQs

1. Can I use fresh chicken instead of cooked?

Yes, but you’ll need to cook it first. You can sauté raw chicken chunks before adding the cans, or boil and shred chicken separately.

2. Can I use ground beef or turkey instead?

Absolutely. Brown the meat before adding the rest of the ingredients. It adds richness and a slightly different flavor profile.

3. What if I don’t have Rotel?

Use regular diced tomatoes and add a tablespoon of green chilies or salsa for that kick.

4. Is this soup spicy?

It can be mild or hot depending on the ingredients you choose. Use mild enchilada sauce and plain diced tomatoes for a gentle version.

5. Can I double this recipe?

Yes! Just make sure you use a large enough pot. Great for feeding a crowd or freezing leftovers.

6. What kind of beans can I use?

Any! Pinto, black, kidney, white, or a combo. Just rinse and drain them first.

7. Can I add pasta or rice?

Sure! Add cooked rice or small pasta at the end, or simmer uncooked rice directly in the soup (you may need more broth).

8. How do I make it creamier?

Stir in cream cheese, sour cream, or even a splash of milk toward the end of cooking.

9. Can I make it dairy-free?

Yes! The base recipe has no dairy. Just skip cheese or sour cream as toppings, or use plant-based alternatives.

10. How long will it keep in the fridge?

Up to 5 days. Store in airtight containers and reheat as needed.