I’ll never forget the first time I made this 7-Can Chicken Taco Soup. It was a frenzied Wednesday evening, my kitchen counters were a mess of homework and mail, and the thought of a complicated dinner felt utterly impossible. I remember pulling can after can from my pantry, feeling a mix of hope and skepticism. Could something so simple actually taste good? Twenty minutes later, as the rich, savory aroma of cumin and chili powder filled my entire house, that skepticism melted away. That first steaming bowl was a revelation—a delicious, comforting hug in a mug that felt like it took all day to make, but barely touched my energy reserves. It’s been my secret weapon for busy nights, unexpected guests, and just plain needing a cozy pick-me-up ever since.
Ingredients
- 1 (10 oz) can chunk chicken breast, drained (or 1.5 cups shredded rotisserie chicken)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 (10 oz) can condensed cream of chicken soup
- 1 (10 oz) can red enchilada sauce (mild or medium)
- 1 cup chicken broth (from a carton or can)
- 1 tablespoon taco seasoning (or more to taste)
Now, a few personal notes on these ingredients! Trust me, do not skip rinsing the beans—it makes a huge difference in controlling the sodium and gives the soup a cleaner, brighter bean flavor. I’ve tried this with both canned chicken and fresh rotisserie chicken, and while the rotisserie adds a fantastic depth, the canned chicken is unbelievably convenient and still delicious. That can of cream of chicken soup is the magic thickener and flavor base; I tested a “from-scratch” version and it just wasn’t the same cozy, creamy texture. Finally, the enchilada sauce is your flavor powerhouse. I prefer a medium red sauce for a little kick, but you can go mild if you’re feeding sensitive palates.(See the next page below to continue…)