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This 7 Can Taco Soup is the easiest soup you will make. Add the cans to a large pot with simple seasoning and you have a delicious soup.
We love making soup year round but especially when the colder weather hits. We love this 7 Can Taco Soup Recipe as the ingredients are simple and no preparation is needed.
This taco soup is going to be easiest soups you make. It requires a few cans of beans and even canned chicken. I had never used canned chicken before in a soup recipe, but it was so delicious. This easy soup recipe that is perfect to feed a crowd and when you are looking for comfort food on a budget. You may also love this Chili’s Chicken Enchilada Soup Recipe.
What's in this post: 7 Can Taco Soup
What is 7 Can Taco Soup?
We love this soup because it is so easy to make and is budget friendly. This soup gets its name because it only requires 7 cans of ingredients to make this soup. Add in some seasoning and your meal is made.
You can easily change the cans to what you prefer or what you have on hand. The options are endless and that is why we love this quick and easy soup recipe. The best part it is ready in less than 30 minutes.
Why We Love This Soup Recipe
I love taco soup and so does the entire family. This super easy 7 can taco soup ingredients recipe is just thrown together easily in a large pot. Even though it is easy, it tastes delicious! It is not too spicy, so even the smallest taste buds will enjoy it.
This taco soup is my go-to soup when I know it is going to be a cold day. This taco soup recipe is so easy to just use what you have. There are many different seasoning you can use to add flavor. This is the perfect soup to use leftover chicken in.
Ingredients
- Pinto Beans and Black Beans – We recommend to drained and rinsed
- Low Sodium Chicken Broth – If you are out see Chicken broth substitutes
- Petite Diced Tomatoes – You can also use a can of Rotel
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change the Meat – Instead of using canned chicken, you can use rotisserie chicken, use lean ground beef, or ground turkey. This a great recipe to use leftover meat.
- Enchilada Sauce – We used green enchilada sauce but you can easily use red enchilada sauce. To make it spicier, use hot enchilada sauce.
- Green Chiles – A can of green chiles would be delicious in this recipe. Instead of diced tomatoes you could use a can of rotel.
- Change the Beans – Feel free to use beans what you like such as kidney beans or white beans. You can even double a certain bean if you prefer.
- Seasoning – Add in Homemade Ranch Dressing Mix for a delicious twist on this recipe.
How to Make 7 Can Taco Soup
- Step 1 – Add all the ingredients to a large stock pot. Heat over medium high heat.
- Step 2 – Bring the mixture to a low simmer and cook for 15-20 minutes, stirring occasionally, until the soup is heated through and the ingredients are combined.
- Step 3 – Serve immediately while warm topped with the cilantro, sour cream, tortillas chips and shredded cheese.
Tips for 7 Can Mexican Soup
- Taco Seasoning – You can use homemade taco seasoning instead of a packet if you prefer. We like to keep a jar of homemade seasoning on hand. It taste way better than the store bought taco seasoning.
- Make in the Slow cooker – You can also easily make this soup in the crock pot. Place all the ingredients in the crock pot and cook on low for 5-6 hours until the soup is heated through.
- Can Beans – To reduce the sodium, we recommend draining the beans and rinsing before adding to the large pot.
- Double Recipe – This is a perfect soup to double the recipe to have leftovers. It also freezes great too.
Make Homemade Taco Seasoning
This recipe calls for a packet of taco seasoning. Did you know you can make your own taco seasoning with the ingredients you already have in your pantry? We love making our own seasoning blend.
It is so much cheaper and better for you than store bought seasoning mixes. We keep a jar of this ready to go for recipes like this.
Having Homemade Taco Seasoning on hand, makes this soup recipe even easier.
Favorite Topping Ideas for 7 Can Taco Soup
When we make this soup for a weeknight meal or when feeding a crowd, I love to setup bowls with different toppings. There are so many different toppings you can add to this Taco Soup.
- Shredded Cheese
- Sour Cream
- Green Onion
- Hot Sauce
- Fresh Lime
- Cilantro
- Diced Jalapeno Peppers
- Saltine Crackers
- Corn Chips
- Tortilla Chips
- Diced Avocado
What to Serve with Soup?
This 7 Can Taco Soup is perfect served by itself. But if you prefer to add a side, her are some of our favorites.
- Quesadillas – Make some cheese quesadillas for an amazing side. This is an easy side and pairs perfectly with this soup.
- Tortilla Chips – We always make sure we have tortilla chips to serve with this soup. I like to crumble mine over the top but you can easily scoop a bite on the chip.
- Rice – Make a batch of cilantro rice or spanish rice for an easy side.
Frequently Asked Questions
If you prefer your taco soup to have a thicker consistency, then you can add flour, or cornstarch to the soup. We usually start with about 2 tablespoon add more if you prefer.
The way the recipe is written this taco soup is not spicy. But if you prefer for your soup to have an extra kick of spicy, try adding in diced jalapeños, add a can of green chili or try diced tomatoes with green chili.
Store the leftover 7 Can Chicken Taco Soup in an airtight container for up to 5 days in the refrigerator.
Yes, this soup freezes great in a freezer safe container. If placing in a freezer bag, make sure to squeeze out all air to prevent freezer burn. This taco soup will stay fresh for up to 3 months. When ready to serve allow soup to thaw in the fridge and then reheat in the microwave or on the stove top.
More Easy Mexican Soup Recipes
All Recipes
Mexican Meatball Soup
Easy Slow Cooker
Crockpot Chicken Enchilada Soup Recipe
We love to hear from you. If you make 7 Can Taco Soup Recipe, please leave us a comment or a star review.
7 Can Taco Soup
Ingredients
- 1 can Pinto Beans 15 oz can drained and rinsed
- 1 can Sweet Corn 15 oz can drained
- 1 can Black Beans 15 oz can drained and rinsed
- 1 can Chicken Broth 14.5 oz can
- 1 can Petite Diced Tomatoes 14.5 oz can
- 1 can Chunk Chicken Breast 12.25 oz can, drained
- 1 can Green Enchilada Sauce 10 oz can
- 1 packet Taco Seasoning 2 oz
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- Toppings:
- Fresh Cilantro chopped
- Sour Cream
- Tortilla Chips
- Shredded Cheddar Cheese
Instructions
- Add all the ingredients to a large stock pot. Heat over medium high heat.
- Bring the mixture to a low simmer and cook for 15-20 minutes, stirring occasionally, until the soup is heated through and the ingredients are combined.
- Serve immediately while warm topped with the cilantro, sour cream, tortillas chips and shredded cheese.
I have made this recipe a couple times. First time I did just a single batch and I shared some with my neighbors. She absolutely loved it and demanded I either make a larger batch or give her the recipe. The first batch I made I used a can of diced tomatoes with hatch chilies. That gave the recipe just a little bit of a bite. The next time I just used a larger can of diced tomatoes and added a separate can of diced green chilies. I also use red enchilada sauce as green enchilada sauce is not available at my local market.
This recipe can be easily modified to suit your own personal tastes. Any number of items could be added to change the texture or the flavor.
The only drawback is that using all canned goods means it will have a very high sodium content.
That is the only reason I mark it at four stars instead of five. When I make it I try to use low sodium content canned goods but they’re not always available.
If you rinse the beans and corn, you will eliminate some of the sodium. It will not change the taste, you might have to add a little more broth, but I doubt it.
Hey Zandra – That’s a great tip. Thanks for sharing! Have a wonderful day!
Super simple for a quick dinner on a cold night. I used real chunk chicken instead of canned. I also used red enchilada sauce and mexi corn for a buffet taste. Thanks for sharing this recipe!!??
Hey Connie – I’m so glad you enjoyed it! Your variations sound delicious!
Ok…here’s my review:
Very simple but very tasty.
I put shredded cheddar and sour cream as well as crushed tortilla chip on it.
A good flavorful and hearty meal.
As stated earlier i used red enchilada sauce in lieu of green.
And the diced tomatoes had diced hatch chilies so it gives it a nice mild heat. This is a great winter warm up food.
Daniel – Thank you so much for your review. It means a lot you took the time to comment and so glad you enjoyed!
I brought some to my neighbors. She responded that I needed to make more or provide her the recipe!
Woohoo! I love hearing that Daniel! Thank you so much for sharing!
Making this for the first time. My local grocery store didn’t have green enchilada sauce so I used a can of red.
I also used a can of diced tomatoes with hatch chilies for a little kick.
It’s in the crock pot now so I’ll update my review later.
Daniel – Sounds delicious! Let us know how it turns out.
Soooo Good and Very Easy
This Soup is so very good and really easy to make. I cooked it for a few hours in my Crockpot and I didn’t have pinto beans so I substituted red beans and I added a little extra Chicken stock and Rotisserie chicken I had left over. It’s really delicious and I will be cooking it again especially in the winter months. Thank You for this recipe. I look forward to more easy recipes to try.
Shari – It is such a versatile meal. So glad you loved it too! Thanks for sharing your feedback.
I see very few reviews with people adding their own variations.
I’m more interested in hearing what other “tweaks” people have made to the base recipe.
easy and so good, will be making again
love how easy it is to make
So good!!!
Name says how easy it is!! But also so delicous!!
Five stars! My whole family cleaned their plates. This one’s going into the regular rotation for sure.
Great recipe!
Loved this recipe!
Delicious recipe!!
This is basically the recipe I use (minus the garlic powder, but I’m happy to give it a try!). So delicious. I mix in the cilantro (a good handful, chopped), and highly recommend a half of a lime, squeezed. I don’t drain the liquid from the chicken (why waste it? ), and I use extra broth because I like a brother soup. I cut up an avocado or two and stir that right in. The acidity from the tomatoes and lime juice keep it from turning brown, so it’s good even in the leftovers. I top it all with crushed tortilla chips. Now I’m hungry. Making this tonight!
Thanks for sharing Sonja and thanks for the positive review!
Made this New Year’s Day & served with toppings & cornbread!! Excellent!
I’m so glad you enjoyed it! Thank you for sharing!