7 Can Soup Recipe

4.84 from 18 votes

7 ingredients are cooked up into the most delicious chicken taco soup. Talk about an easy easy recipe!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Soup

Cuisine: Mexican

Servings: bowls

Combine all ingredients in a soup pot.
15 ounces canned black beans, 15 ounces canned kidney beans, 14.5 ounces canned low-sodium chicken broth, 15 ounces canned corn kernels, 10 ounces canned diced tomatoes with green chiles, 10 ounces canned enchilada sauce, 12.5 ounces canned chicken breast, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder
Bring the soup to a boil.
Once the stoup starts to bubble, turn down to a simmer and cook for 20 minutes.
Serve with sour cream, cilantro, cheese, etc.

Note: There is no need to drain any canned items in this recipe!
You can use different types of beans if you prefer.
You can use fresh or frozen corn instead of canned.
Feel free to add more fresh, frozen, or canned veggies.
You can use any leftover cooked cubed or shredded chicken in this recipe.
For a lower-sodium soup, opt for low-sodium canned goods or drain and rinse them before using.
For a spicier soup, add some cayenne pepper or a diced jalapeño pepper.
Nutritional information does not include optional ingredients.

Storage: Store 7 can soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.