Here’s a delicious and easy 7-Can Chicken Taco Soup recipe that’s packed with flavor and ready in under 30 minutes! Perfect for busy weeknights or cozy comfort food. 😍🌮
🍲 7-Can Chicken Taco Soup
Ingredients:
✅ The 7 Cans:
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1 can (15 oz) black beans, drained & rinsed
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1 can (15 oz) pinto beans, drained & rinsed
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1 can (15 oz) petite diced tomatoes (undrained)
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1 can (15 oz) corn, drained
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1 can (10 oz) Rotel tomatoes & green chiles (mild or hot)
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1 can (10 oz) cream of chicken soup (or cheddar soup for extra cheesiness)
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1 can (12.5 oz) canned chicken breast, drained (or 2 cups shredded rotisserie chicken)
✅ Extras for Flavor:
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1 packet taco seasoning (or 2 tbsp homemade)
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1 tsp cumin
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1 tsp garlic powder
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1 cup chicken broth (adjust for thickness)
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½ cup heavy cream or half-and-half (optional, for creaminess)
✅ Toppings (Pick Your Faves!):
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Shredded cheese
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Sour cream
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Avocado
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Cilantro
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Tortilla chips
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Lime wedges
📝 Instructions:
1️⃣ Combine & Simmer:
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In a large pot, dump all 7 cans (no draining needed for tomatoes or Rotel).
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Add taco seasoning, cumin, garlic powder, and chicken broth. Stir well.
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Bring to a boil, then reduce heat and simmer 15-20 minutes.
2️⃣ Finish & Serve:
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Stir in heavy cream (if using) for extra richness.
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Taste and adjust salt/pepper.
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Ladle into bowls and pile on your favorite toppings!
💡 Pro Tips:
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Slow Cooker Option: Dump everything in and cook on Low 4-6 hours.
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Spice Control: Use mild Rotel for kids, hot for a kick!
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Healthier Twist: Swap cream of chicken soup for Greek yogurt at the end.
This soup is hearty, flavorful, and foolproof—plus, it makes great leftovers! Let me know if you’d like a spicier version or freezer instructions. 😋🔥
“Taco ‘bout a perfect meal!” 🌮❤️
