If you’ve ever stood in your kitchen, hungry but uninspired, wondering what to make with that shelf full of canned goods—you’re not alone. That’s exactly how this 7-can chicken taco soup came to life. It’s the easiest, most comforting, flavor-packed meal you can make in 30 minutes, and it tastes like you spent hours on it. With zesty lime, fresh cilantro, a touch of spice, and a creamy, cheesy finish, this cheesy taco soup will have you going back for seconds… and thirds. Whether you’re cooking for a crowd or just want to meal prep for the week, this chicken taco soup stove top recipe is here to make your life easier and more delicious.
30-Minute 7-Can Chicken Taco Soup with Cilantro & Lime
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine Tex-Mex
Servings 6 generous bowls
Large Pot or Dutch Oven A 5-quart or larger pot works great for stovetop soups.
Can opener Since this is a true 7 can chicken taco soup, you’ll be popping a lot of lids.
Wooden spoon or silicone spatula For stirring without scratching your cookware.
Chef’s knife and cutting board For prepping onion, garlic, cilantro, and lime.
Measuring spoons & cup To get those spice and broth ratios just right.
Canned Ingredients (your 7 cans)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10 oz can diced tomatoes with green chilies (like Rotel)
- 1 15 oz can diced tomatoes
- 1 10.5 oz can cream of chicken soup
- 1 12.5 oz can chicken breast, shredded with fork (canned chicken)
Fresh & Pantry Items
- 1 tablespoon olive oil
- 1/2 medium yellow onion finely diced
- 2 garlic cloves minced
- 1 packet taco seasoning or 2 tablespoons homemade
- 1/2 teaspoon ground cumin optional but adds depth
- 1 cup shredded cheddar cheese for that creamy, cheesy taco soup vibe
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: 1/2 cup chicken broth or water to thin if needed
Toppings (Optional but Recommended)
- Sour cream
- Sliced jalapeños
- Tortilla strips or crushed tortilla chips
- Extra cheese
- Avocado chunks
- More fresh cilantro
- Hot sauce or salsa
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add garlic and sauté for another 30 seconds until fragrant.
Dump the cans
Add the canned chicken, black beans, pinto beans, corn, diced tomatoes, Rotel, and cream of chicken soup directly into the pot. No need to drain the tomatoes or soup—those liquids add to the flavor.
Add seasonings
Stir in the taco seasoning, cumin (if using), salt, and black pepper. Mix everything together until well combined.
Simmer and marry the flavors
Turn the heat to medium-low, cover loosely, and let the soup simmer for 15-20 minutes. Stir occasionally. If the soup looks too thick, stir in up to 1/2 cup of chicken broth or water to reach your desired consistency.
Finish with cheese, lime, and cilantro
After simmering, stir in the shredded cheese until melted and creamy. Squeeze in fresh lime juice and fold in the chopped cilantro. Give it a final taste and adjust seasoning as needed.
Serve it up
Ladle the soup into bowls and pile on your favorite toppings—sour cream, jalapeños, tortilla chips, avocado—go wild!
Pairings
This taco soup is hearty enough to be a full meal on its own, but here are a few ways to round it out:
- Cheesy quesadillas: Serve with grilled cheese tortillas or mini quesadillas stuffed with black bean chicken or leftover shredded meat.
- Mexican rice or cilantro lime rice: A scoop of rice at the bottom of the bowl turns this soup into more of a stew.
- Simple green salad: Lighten things up with a crisp romaine salad tossed in a lime vinaigrette.
- Skillet cornbread: That slight sweetness is a perfect counter to the tangy, spicy soup.
- Grilled chicken tacos: Double down on taco night with a side of chicken tacos for the hungriest eaters.
FAQs
1. Can I use fresh or rotisserie chicken instead of canned?
Absolutely. While this 7 can taco soup recipe easy is designed for pantry convenience, using rotisserie or leftover grilled chicken will give the soup a heartier bite. Shred about 2 cups of cooked chicken and stir it in with the other ingredients.
2. What’s the difference between a 7-can and 8-can taco soup?
The difference lies in the extra can—typically another variety of beans, canned chili, or enchilada sauce. To turn this into an 8 can chicken taco soup, try adding a can of kidney beans or a small can of green enchilada sauce for extra kick.
3. Can I make this soup in a slow cooker or Instant Pot?
Yes! For the slow cooker, dump everything in and cook on low for 4 hours. Stir in cheese, lime, and cilantro at the end. For Instant Pot, use the sauté function for the onion and garlic, then cook on high pressure for 10 minutes.
4. Is this soup freezer-friendly?
Very much so. This easy chicken taco soup freezes beautifully. Let it cool completely, transfer to airtight containers, and freeze for up to 3 months. Reheat on the stovetop over medium heat.
5. How can I make this soup spicier or milder?
For more heat, use spicy Rotel, add diced jalapeños, or stir in cayenne pepper. To make it milder, use regular diced tomatoes and omit the Rotel and extra spices.
