| Prep Time: 5 mins | Cook Time: 20 mins | Yield: 6–8 servings |
There are easy recipes, and then there is this 7-Can Chicken Taco Soup. This dish is a legend in the busy-parent community and a staple on Pinterest for one very good reason: it requires absolutely zero actual cooking skills. If you know how to use a can opener, you can make a delicious, hearty dinner that feeds a crowd.
This is the ultimate “pantry rescue meal.” It utilizes affordable staples you likely already have on hand to create a flavorful, warming soup that tastes like it simmered all day. It’s incredible as a budget-friendly meal, and because it requires virtually no prep, it’s the perfect solution for those nights when you just don’t have the energy to chop vegetables.
Why You’ll Love This “Dump and Go” Meal
The beauty of this soup is in its simplicity. The flavors from the different canned goods—the sweetness of the corn, the acidity of the tomatoes, and the savory broth—meld together perfectly with a packet of taco seasoning. It’s thick, hearty, and satisfying.
Ingredients & Quantities (The 7 Cans!)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Pinto Beans, drained and rinsed
- 1 can (14.5 oz) Diced Tomatoes (do not drain)
- 1 can (15.25 oz) Whole Kernel Corn (do not drain)
- 1 can (10 oz) Rotel (Diced Tomatoes & Green Chilies) (do not drain)
- 1 can (12.5 oz) Canned Chicken Breast, drained (OR use 2 cups leftover rotisserie chicken)
- 1 can (14 oz) Chicken Broth (low sodium recommended)
- PLUS: 1 packet (1 oz) Taco Seasoning
Step-by-Step Instructions (Stovetop Method)
- Prep Cans: Open all 7 cans. Drain and rinse the black beans and pinto beans. Drain the canned chicken. Do NOT drain the diced tomatoes, corn, or Rotel—those liquids are crucial for the soup’s flavor and broth!
- Dump and Stir: In a large Dutch oven or stockpot, dump in the contents of all 7 cans: black beans, pinto beans, diced tomatoes (with liquid), corn (with liquid), Rotel (with liquid), chicken, and chicken broth.
- Season: Sprinkle the packet of taco seasoning over the top. Stir everything together thoroughly.
- Simmer: Place the pot over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15–20 minutes to allow the flavors to marry.
- Serve: Ladle into bowls and top generously with your favorite taco toppings.
Slow Cooker Option
Want to set it and forget it? Dump all the ingredients (following the same draining instructions) into a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Topping Ideas (The Fun Part!)
This soup is delicious on its own, but the toppings really bring it to life. Try adding:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Tortilla strips or crushed tortilla chips
- A squeeze of fresh lime juice
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 5 days. The flavors actually get better the next day!
- Reheating: Reheat gently on the stovetop or in the microwave.
- Freezing: This soup freezes beautifully. Freeze in individual portions or a large batch for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This 7-Can Chicken Taco Soup is proof that delicious, comforting food doesn’t have to be complicated or expensive. Keep these cans in your pantry, and you’ll always have a backup plan for a stress-free dinner!
