30-Minute 7-Can Chicken Taco Soup with Cilantro & Lime
Equipment
- 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.
Ingredients
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
Instructions
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!