It’s 5:30 PM on a Wednesday. The kids are hungry. You’re exhausted. The thought of chopping, sautéing, and simmering for hours feels impossible. Sound familiar? I’ve been there more times than I can count.
That’s why I’m obsessed with this Classic 7 Can Chicken Taco Soup – Weeknight Winner. It’s the ultimate “open, dump, and done” recipe. You get that deep, cozy taco flavor in a fraction of the time, much like our popular Cheesy Ground Beef & Potato Skillet.
Imagine a steaming bowl of savory broth, tender chicken, and hearty beans. All ready in about 20 minutes. Let’s reclaim our weeknights, one delicious, effortless spoonful at a time.
Recipe Overview
- Cuisine: Tex-Mex
- Category: Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
Ultimate Guide to Classic 7 Can Chicken Taco Soup – Weeknight Winner
This isn’t just another soup recipe. This is your new weeknight superhero. It’s the only guide you need because it delivers on three promises.
You get maximum flavor from pantry staples. It comes together in a flash. And the cleanup is a total dream. No fancy techniques required.
The Simple Ingredients
I love that this recipe leans on pantry heroes. These are the kinds of ingredients I always have stashed in my cupboard for a last-minute dinner rescue.
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can chunk white chicken, drained
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
PREPARATION
This is where the magic happens. Grab your biggest soup pot or Dutch oven, and let’s dive in. I promise, it’s as easy as it sounds. If you’re craving another comforting meal, you’ll love our rich and flavorful Cheesy Chicken Potato Soup.
- Grab a large stockpot or Dutch oven. Place it over medium-high heat on your stovetop.
- Open all seven cans. This is the hardest part, and it’s already almost over!
- Add the entire contents of the diced tomatoes with green chilies, black beans, and pinto beans to the pot.
- Next, stir in the corn, canned chicken, and cream of chicken soup.
- Pour in the chicken broth and sprinkle the taco seasoning packet over everything.
- Give everything a really good stir until the cream of chicken soup is fully incorporated and no white streaks remain.
- Bring the soup to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 10-15 minutes. This allows all the flavors to meld together beautifully.
- Give it one final taste. It’s ready to serve immediately and will make your kitchen smell incredible.
What to Serve With This Dish
Turning this soup into a full, satisfying meal is a breeze. My family loves building their own bowl with fun, colorful toppings.
Set out a little “taco bar” with shredded cheese, a dollop of sour cream, and some sliced avocado. The creamy avocado is a perfect contrast to the spicy broth.
Classic 7 Can Chicken Taco Soup – Weeknight Winner Recipe
The Simple Ingredients
PREPARATION
Notes
Enjoy your homemade Classic 7 Can Chicken Taco Soup – Weeknight Winner Recipe!
Nutrition Information
For crunch, I always have a bag of tortilla chips on hand. A quick sprinkle of fresh chopped cilantro right at the end makes it look and taste gourmet.
Make This Recipe Your Own (Quick Swaps)
Don’t be afraid to tweak this based on what’s in your pantry. Cooking should be flexible and fun, not stressful.
For a richer flavor, swap the canned chicken for a pound of browned ground beef or turkey. You can also use two shredded rotisserie chicken breasts for a super tender texture.
If you want more heat, use a can of hot diced tomatoes and green chilies. Love beans? Throw in a can of kidney beans, too. It’s a very forgiving recipe.
How to Store Leftovers (If You Have Any!)
This soup is arguably even better the next day. The flavors have more time to get to know each other and become best friends.
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheat single portions in the microwave for a quick lunch. For the whole batch, warm it gently on the stovetop over medium-low heat, stirring occasionally.
NUTRITION INFORMATION
- Calories: 285
- Carbohydrates: 38g
- Protein: 18g
- Fat: 6g
- Saturated Fat: 1.5g
- Fiber: 9g
- Sugar: 5g
If you’re looking for another lightning-fast dinner option, don’t miss our Juicy Garlic Butter Shrimp Scampi that’s ready in just 15 minutes.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Absolutely! Dump all the ingredients into your crockpot. Stir well. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. It’s the ultimate “set it and forget it” meal.
Is this soup freezer-friendly?
Yes, it freezes beautifully. Cool it completely and store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
My soup is too thick. How can I thin it out?
No problem! Just add a little more chicken broth, a splash at a time, until it reaches your preferred consistency. It’s an easy fix.
So there you have it. Your secret weapon for a crazy, busy night. A dinner that feels like a warm hug without any of the fuss.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
