What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I love creating delicious, soul-warming dishes, but I absolutely dread the mountain of dishes that often follows.
That’s why I’m obsessed with my Tex-Mex 7 Can Chicken Taco Soup – Simple & Savory. It delivers all the cozy, comforting flavors you crave without the cleanup nightmare. We’re talking maximum flavor with minimal mess, my kind of cooking. If you’re looking for more quick and delicious chicken recipes, you’ll love our garlic butter chicken bites.
Recipe Overview
Let me give you the quick lowdown on this lifesaver of a recipe. It’s the perfect solution for a busy weeknight when you want something hearty and delicious.
- Cuisine: Tex-Mex
- Category: Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6
The Magic of a One-Pot (or One-Pan) Meal
There’s a special kind of peace that comes from a one-pot wonder. You get to savor the rich, simmering aromas filling your kitchen, knowing the aftermath will be a breeze.
Everything cooks together in a single vessel, allowing the flavors to meld into something magically delicious. Best of all, you’re left with just one pot to wash, which means more time to relax and enjoy your meal.
All You Need (One Pot & These Ingredients)
This recipe is a testament to simplicity. We’re building incredible depth of flavor using mostly pantry staples and a single pot.
The star of the show is the convenient “7 can” concept, but we’re elevating it with fresh aromatics. It’s the perfect balance of easy and incredibly tasty.
The Full Ingredient List
Gather these simple ingredients, and you’re halfway to a fantastic meal. The beauty is in the simplicity and how they all come together.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can chicken broth
- 1 packet (1 oz) taco seasoning
- Salt and black pepper to taste
PREPARATION
Follow these simple steps for a flawless, easy-cleanup cooking experience. I’ll guide you through keeping the process as tidy as the result is tasty. For another amazing baking project that fills your kitchen with wonderful aromas, try our bakery-style banana chocolate chip muffins.
Tex-Mex 7 Can Chicken Taco Soup – Simple & Savory Recipe
The Full Ingredient List
PREPARATION
Notes
Enjoy your homemade Tex-Mex 7 Can Chicken Taco Soup – Simple & Savory Recipe!
Nutrition Information
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and cook until it becomes soft and fragrant, about 3-4 minutes.
- Add the minced garlic and stir for just 30 seconds until you smell that gorgeous, savory aroma. Be careful not to let it burn.
- Place the whole chicken breasts directly into the pot. We’ll shred it later, so no need to dirty a cutting board now. Season lightly with salt and pepper.
- Pour in the undrained diced tomatoes, black beans, pinto beans, corn, cream of chicken soup, enchilada sauce, and chicken broth. It will look like a beautiful, colorful mosaic.
- Sprinkle the entire packet of taco seasoning over the top. Give everything a gentle stir to combine, being careful not to break up the chicken breast too much yet.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken breasts from the pot and place them on a clean plate. Use two forks to shred the chicken completely—it should pull apart easily.
- Return the shredded chicken to the pot, stir it in, and let the soup heat through for another 2-3 minutes. Taste and adjust seasoning if needed.
Pro-Tips for Perfect One-Pot Cooking
After making this countless times, I’ve picked up a few tricks. These small steps make a big difference in both flavor and cleanup.
First, use the right size pot. A 5-6 quart Dutch oven or stockpot is ideal. It gives everything enough room to bubble away without splattering all over your stovetop.
Resist the urge to stir too much! Let the soup do its thing. Excessive stirring can break down the beans and corn, making the texture less appealing. A few gentle stirs are all you need.
Storing & Reheating (Easy!)
This soup is arguably even better the next day. The flavors have more time to get to know each other, creating an even richer taste.
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.
Nutrition Notes
While this is a comforting meal, it’s also packed with good-for-you ingredients. Here’s a general breakdown per serving.
- Calories: ~350
- Protein: ~25g
- Carbohydrates: ~45g
- Fiber: ~10g
If you’re looking for another comforting baked treat to enjoy with your soup, our apple cinnamon rolls make the perfect pairing.
Your One-Pot Questions, Answered
I know you might have a question or two, so I’ve answered the most common ones here. This recipe is wonderfully adaptable.
Can I make this creamy chicken tortilla soup in a crockpot?
Absolutely! For a crockpot version, add all ingredients (except the oil) to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken before serving.
How can I make this dish spicier?
For more heat, use a hot enchilada sauce or add a diced jalapeño (seeds included) with the onions. You can also stir in a dash of your favorite hot sauce at the end.
What are the best toppings for this creamy chicken taco soup?
Top it like you would a taco! I love shredded cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime juice. Crushed tortilla chips are a must for that perfect crunch.
So there you have it—a flavorful, satisfying meal that respects your time and your sink. This recipe is a true weeknight hero that proves you don’t need a pile of pots and pans to eat well.
I hope this becomes a go-to in your kitchen just like it is in mine. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!