Can I make this soup vegetarian?

Yes! Simply omit the chicken and substitute the chicken broth with vegetable broth. You can boost protein by adding another can of beans—like kidney, garbanzo, or even lentils. Top with avocado or plant-based cheese for extra richness.

What can I use instead of green enchilada sauce?

If you can't find green enchilada sauce, red enchilada sauce is a suitable substitute. Just note it will slightly change the flavor and color. Some people prefer the richness of red sauce; others love the zesty tang of green.

Can I use fresh chicken instead of canned?

Absolutely. Fresh or rotisserie chicken adds texture and flavor. Use 2 to 2½ cups of shredded cooked chicken in place of the canned version. It’s a great way to use up leftovers from another meal.

How can I make it less spicy?

To reduce heat, use mild taco seasoning and mild enchilada sauce. Avoid adding hot sauces or jalapeños. You can also add a spoonful of sour cream to each serving to mellow out any spice.

7 Can Chicken Taco Soup – Best 30-Minute Meal You’ll Make

Name: 7 Can Chicken Taco Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (14.5 oz) petite diced tomatoes; 1 can (15 oz) sweet corn, drained; 1 can (12.5 oz) chicken breast, drained and flaked (or 2 ½ cups cooked shredded chicken); 1 can (28 oz) green enchilada sauce; 1 can (14 oz) chicken broth; 1 packet (2 tbsp) taco seasoning; ½ tsp cumin; ½ tsp chili powder; ½ tsp garlic powder

7 Can Chicken Taco Soup

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A hearty and flavorful 7 Can Chicken Taco Soup made with pantry staples and ready in under 30 minutes. Perfect for busy weeknights, meal prep, and budget-friendly cooking.

Author: Emily
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex
Diet: Low Salt

Ingredients

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (14.5 oz) petite diced tomatoes
1 can (15 oz) sweet corn, drained
1 can (12.5 oz) chicken breast, drained and flaked (or 2 ½ cups cooked shredded chicken)
1 can (28 oz) green enchilada sauce
1 can (14 oz) chicken broth
1 packet (2 tbsp) taco seasoning
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder

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Instructions

In a large pot over medium heat, combine all canned ingredients including beans, tomatoes, corn, chicken, enchilada sauce, and broth.
Add taco seasoning, cumin, chili powder, and garlic powder to the pot.
Stir well and bring the soup to a boil.
Reduce heat and let simmer for 20–25 minutes, stirring occasionally.
Serve hot with desired toppings such as shredded cheese, tortilla chips, or avocado.

Notes

Use low-sodium canned goods for a healthier version.
Swap canned chicken for rotisserie or leftover shredded chicken.
Add cream cheese or heavy cream for a creamy texture.
For vegan option, omit chicken and use vegetable broth.
Freeze leftovers in airtight containers for up to 3 months.

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