Print

The Best 7 Can Chicken Taco Soup Recipe

A close-up of a white bowl filled with rich, red 7 can chicken taco soup, topped with shredded cheese and sour cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly simple 7 can chicken taco soup for a quick, hearty, and comforting weeknight dinner. This dump and cook recipe requires minimal effort.

Ingredients

Scale
  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (10.75 ounce) can cream of celery soup
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 2 cups cooked, shredded chicken breast
  • 1 packet (1 ounce) taco seasoning mix
  • 4 cups chicken broth
  • Optional toppings: Shredded cheese, sour cream, avocado, tortilla chips

Instructions

  1. Place the cream of chicken soup, black beans, kidney beans, corn, Ro-Tel, cream of celery soup, great northern beans, cooked chicken, taco seasoning, and chicken broth into a large slow cooker or Dutch oven.
  2. Stir all ingredients together until they are well combined.
  3. Cook on low in the slow cooker for 4 to 6 hours, or on medium-low in a Dutch oven on the stovetop for about 1 hour, stirring occasionally.
  4. Taste the soup and add salt or pepper if needed.
  5. Serve hot with your favorite toppings like shredded cheese or sour cream.

Notes

  • For an Instant Pot conversion, combine all ingredients in the pot and cook on High Pressure for 10 minutes, followed by a 10-minute natural pressure release.
  • If you prefer a thicker soup, mash about one cup of the beans against the side of the pot before serving.
  • You can substitute any of the beans listed for pinto beans to keep the 7 can count if you prefer.

Nutrition

Find it online: https://devourdish.com/7-can-chicken-taco-soup-recipe/