When you’re short on time but still craving big, bold flavors, this 7-Can Chicken Taco Soup is a lifesaver. All it takes is popping open a few pantry staples, mixing everything in your trusty slow cooker, and letting the flavors mingle for a fuss-free, soul-warming meal.
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles (such as Ro-Tel)
- 1 (14-ounce) can diced tomatoes
- 1 (12.5-ounce) can chunk chicken, drained (or 2 cups cooked, shredded chicken)
- 1 (14-ounce) can chicken broth
- 1 tablespoon taco seasoning (adjust to taste)
- 1 teaspoon cumin (optional, for extra smokiness)
- Salt and pepper to taste
- Optional garnishes: shredded cheese, sour cream, fresh cilantro, tortilla chips
Instructions
To get started, gather up your seven canned goods and your favorite slow cooker. If you’re using canned chicken, simply pop the top and drain. If you prefer shredded chicken, cook or use a rotisserie chicken and shred it ahead of time. Pour the beans, corn, and tomatoes into your slow cooker, liquid and all (except for the beans if you prefer a slightly thicker soup—drain if desired). Next, add the chicken and chicken broth.
Stir in the taco seasoning and cumin, then give it a quick taste to see if it needs anything more—maybe a pinch of salt or a hint of pepper. Once the soup mixture is well combined, cover your slow cooker and set it on low. The beauty of this recipe is that it only needs about 4 to 6 hours for the flavors to meld into pure taco-soup bliss. If you’re in a hurry, you can cook on high for around 2 to 3 hours, but letting it simmer on low makes for an even richer aroma.
When the soup is hot and you’re ready to serve, ladle it into bowls and let everyone decorate their portion with cheese, sour cream, fresh cilantro, or crunchy tortilla chips. This final flourish adds extra creaminess and texture and makes each bowl look as inviting as it tastes.
This Zesty Southwest 7-Can Chicken Taco Soup is a winner for busy weeknights or casual get-togethers. It’s flexible enough to accommodate dietary preferences—try adding chopped bell peppers or use reduced-sodium beans and broth if you’re watching your salt intake.
If you like it extra spicy, opt for jalapeños or a splash of hot sauce. No matter how you customize it, this wholesome soup delivers on ease and flavor, proving that sometimes the best dishes come straight from the pantry.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
