7 Can Taco Soup

You are going to love this easy and flavorful comfort meal – 7 Can Taco Soup! Seven cans of taco fixings are simmered in a savory broth and topped with all of your favorite taco toppings. Not only is this an easy dinner recipe, but it can be on the table in just 30 minutes and is made in one pot!

The best part is, you’ll never forget how many cans you’ll need for this one pot 7 Can Chicken Taco Soup, because it’s in the name of the recipe!

Not one, not two, but SEVEN cans of goodness are in this taco soup. Not only is this soup recipe incredibly budget-friendly, but it’s so full of fabulous flavor that you’d forget most of the ingredients came from cans!

Ingredient Info

This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.

• Canned Beans – You’ll need a can of black beans and a can of pinto beans. You can substitute for different types of soup beans if you’d like, but these ones are typically found in Mexican dishes. You can also use two cans of black beans or two cans of pinto beans if you prefer one over the other. 
• Canned Corn – Just a can of golden whole corn kernels are perfect for this recipe. You don’t want to use creamed corn, or baby corn. You can use white corn instead, or extra sweet corn would be fine too. 
• Canned Tomatoes – You’ll need a can of diced tomatoes with green chilis, and a can of diced tomatoes with lime and cilantro. The brand Rotel should have both of these kinds. If you can’t find one of the ones listed, just use double of the one you can find, or just use plain, diced tomatoes. 
• Canned Chicken – Canned Chicken is what makes this recipe so easy! If you’re not fond of canned chicken, you can also buy a rotisserie chicken, or cook up a chicken breast and shred it before adding it to the soup. 
• Chicken Broth – You can use regular, low sodium or even chicken bone broth for his recipe. You can also substitute this for vegetable broth, beef broth or turkey broth if you can find it. 
• Seasonings & Aromatics – Oil, onion & garlic as well as a handful of seasonings you likely have in your pantry. If you don’t want to use separate seasonings, you can buy a packet of taco seasoning, and use about half of it for this soup. 
• Toppings – Load this taco soup up with whatever you please. I went with shredded cheese, green onions, sour cream, cilantro and tortilla strips. You can also add sliced jalapeños, diced red onions, pickled onions, diced tomatoes, diced avocados and so much more! 

Christi’s Kitchen Tips

This is such an easy recipe to customize and make your own! You can omit the chicken altogether, add an extra can of beans, change up the spices, or use vegetable broth to make this a vegetarian / plant-based option. If you like a thicker soup, simmer it for longer uncovered to let the liquid evaporate, and if you like a thinner soup, add more broth or water! Don’t be afraid to get creative!

Storage – Store the remaining taco soup in the fridge, in an airtight container for up to 4 days. This recipe also freezes well in an airtight container, or souper cubes, for about 2-3 months. To reheat, thaw overnight (if frozen) then reheat in a pot on the stove for a few minutes until warm. 

Make Ahead – You can absolutely make this soup a day or two ahead of time and store it in the fridge until you’re ready to heat it up. In fact, this arguably makes the soup taste even better, because the broth has had the time to absorb all the surrounding flavors. 

Double Up – Cooking for a crowd? This is an easy recipe to double, making it a 14 can soup!

Equipment

For this 7 can Taco Soup you’ll need a few or all of these items to make this dish! 

• Can Opener
• Dutch Oven
• Spoon or Something to Stir With 
• Ladle

FAQs