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7 Can Chicken Taco Soup: Quick Weeknight Dinner

A spoonful of creamy 7 can chicken taco soup, showing shredded chicken, black beans, and corn, being lifted from a white bowl.

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Make this simple, low effort dinner using only seven main ingredients. This dump and go soup is perfect for fast family meals.

Ingredients

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  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes and green chilies (Rotel style)
  • 1 (12.5 oz) can fully cooked white chicken breast, drained
  • 1 packet (1 oz) taco seasoning mix
  • 2 cups water

Instructions

  1. Combine the cream of chicken soup, black beans, corn, diced tomatoes and green chilies, canned chicken, taco seasoning, and water in a large pot.
  2. Stir all ingredients together until the taco seasoning is mixed in.
  3. Bring the soup to a simmer over medium heat.
  4. Reduce heat to low and cook for 15 minutes, stirring occasionally, to allow flavors to blend.
  5. Serve hot. This is an easy slow cooker chicken soup alternative if you prefer to cook it low and slow.

Notes

  • For extra flavor, add a dash of hot sauce or a squeeze of lime juice before serving.
  • If you prefer a thicker consistency, use one less cup of water.
  • This recipe is budget friendly and uses pantry meal recipes staples.

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