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Seven Can Taco Soup is the kind of meal you turn to when time is short and comfort is needed. With a handful of canned staples and a few spices, you can have dinner on the table in less than 30 minutes. Whether you are after an easy weeknight supper or something to take to a potluck, this soup never lets you down with its hearty flavor and fun taco fixings.
This has become my go to dinner for busy evenings especially when I have no plans and hungry faces waiting. The first time I made it was after a marathon day and it instantly became a family request.
Ingredients
- Pinto beans: choose canned pinto beans and drain and rinse to remove excess salt for better flavor and texture
- Southwest corn: using the juice from the can adds subtle sweetness and a hint of smokiness look for brands with roasted peppers mixed in if possible
- Black beans: opt for canned black beans and give them a good rinse this boosts the flavor and keeps the broth from getting muddy
- Chicken broth: low sodium broth is best so you can adjust salt to taste homemade works too if you have it in the freezer
- Petite diced tomatoes: keep the juices for rich tomato flavor use petite diced for even bites
- Chunk chicken breast: shelf stable canned chicken makes this a true pantry meal use a brand packed in water for the best texture
- Mild green enchilada sauce: this adds a mild kick along with a velvety body to the soup choose your favorite brand
- Mild taco seasoning: opt for a packet without unnecessary fillers or too much sodium
- Fresh minced garlic: two teaspoons makes a big difference go with fresh or frozen minced garlic for real punch
- Onion powder: boosts savory flavor fast check your jar for freshness for best results
- Ground cumin: provides classic taco earthiness buy whole seeds and toast and grind if you want extra depth
- Kosher salt: just a little brings everything together start light and add more if needed at the end
Instructions
- Prep the Beans and Chicken:
- Rinse the pinto beans and black beans under cool water until the foam and salt are gone. Drain well. Drain the canned chicken and break up any large pieces with a fork for even bites.
- Combine Canned Ingredients:
- In a large soup pot or a Dutch oven pour in the rinsed beans southwest corn with its juice black beans chicken broth diced tomatoes with juices canned chicken and green enchilada sauce. Stir gently to combine so nothing splashes out.
- Add Seasonings:
- Sprinkle in the taco seasoning minced garlic onion powder ground cumin and kosher salt. Give everything a big stir so the spices dissolve into the broth and no clumps remain.
- Simmer the Soup:
- Set the pot over medium heat and bring the soup to a gentle bubble. Stir every few minutes scraping the bottom so nothing sticks. Once bubbling reduce the heat to low cover with a lid and let it simmer for twenty to twenty five minutes. This melds all the flavors and thickens slightly.
- Serve with Toppings:
- Ladle the hot soup into bowls and let everyone top their own. Popular choices are chopped cilantro shredded cheese a dollop of sour cream or crunchy tortilla chips on top.
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The bright bite of fresh minced garlic is my absolute favorite part here. I can remember my dad tasting the first bowl and immediately asking what made this so flavorful. Now I double the garlic every time and family members always ask for extra.
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days. Reheat gently on the stove or in the microwave adding a splash of broth or water to loosen as needed. Freeze cooled soup in portions for up to three months and thaw in the fridge overnight for quickest reheating.
Ingredient Substitutions
If you do not have canned chicken shredded rotisserie chicken works just as well and adds more homemade texture. Swap out the pinto beans or black beans for kidney or navy beans depending on what is on hand. For vegetarian soup skip the chicken and use extra beans or crumbled tofu with vegetable broth.
Serving Suggestions
This soup is amazing with classic taco toppings like sliced avocado jalapeño hot sauce and lime wedges. Some nights I spoon it over a bed of rice or roasted sweet potato for more filling comfort.
Cultural and Historical Context
The seven can taco soup is a true reflection of American pantry cooking especially popular across the South and Midwest. It gained fame in church cookbooks and busy family kitchens by using affordable convenience foods but still tasting just like a Tex Mex treat. It is a warm hug in a bowl that brings people together for easy weeknight dinners.
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Even after making this dozens of times I am still surprised by how such simple ingredients make such a satisfying soup. You will want to keep the cans on hand for surprise guests or busy nights.
Frequently Asked Questions
- → Can I use fresh chicken instead of canned?
Yes, cooked and shredded fresh chicken works well. Adjust seasoning to taste and add extra broth if needed.
- → Do I need to drain all the cans?
Drain and rinse the beans and chicken; keep the juices from corn and tomatoes to boost flavor.
- → What toppings go well with this soup?
Popular additions include shredded cheese, sour cream, diced avocado, cilantro, and tortilla chips.
- → Can I make it vegetarian?
Omit the chicken and use vegetable broth for a flavorful meatless option.
- → How do I store leftovers?
Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently on the stove or in a microwave.