Seven-Can Chicken Tortilla Soup Recipeis the one of the best soups ever. Well, at least I think so. You can make this soup out of everything in your pantry. No freezer or fridge items needed! Those tortilla chips in your pantry can finally be used for a delicious soup. It is an easy dish to make, even if it is your first time making it. The mix of beans is delicious and makes for a great meal for busy weeknights.
Easy and quick dinner recipes are perfect during the week. Especially when I am trying to stick to a budget this easy soup recipe is great! It is the best way to combine simple ingredients to create a classic southern recipe.
Sometimes I even double this recipe and freeze it for the next time we’re craving this flavorful dish too! Though make sure you have two large pots or 1 large stock pot to accommodate all of the ingredients if you want to try it.
This is also a great original recipe to make with your kids since it has a lot of dumping and rinsing (lots of water fun for kids) for your kids to help with! I know my children will never pass up a chance to play with water in the kitchen sink.
Recipe Ingredient Notes
To make our seven-can chicken tortilla soup, you need the following ingredients:
- Can of black beans
- Can of pinto beans
- Diced tomatoes
- Can of sweet corn
- 1 can of canned chicken (You can also use rotisserie chicken, fresh chicken breast, or even leftover chicken)
- Green enchilada sauce
- Chicken broth
- Taco seasoning packet
- Cumin
- Chili powder
- Garlic powder
- Ground black pepper
- Shredded cheddar cheese
- Sour cream (optional)
- Diced avocados (optional)
Taco seasoning can easily be found at the grocery store, but did you know that you can also make your own from scratch? It is super simple. Take a look at Gimme Some Oven’s Taco Seasoning recipe!
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Seven-Can Chicken Tortilla Soup Recipe
Instant Pot Instructions
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Slow Cooker Instructions
- Take the canned ingredients and spices and put them in the slow cooker. Put the lid on, and cook on low 2-3 hours. You can cook it longer if you need to.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Stovetop Instructions
- Add all ingredients into a large stock pot.
- Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Recipe Notes
The Taco Soup can be made into a freezer meal very easily! Just just have to dump all the ingredients into a freezer zip lock bag and freeze it. The night before you are ready to cook it, put it in your fridge so it will thaw.
Now the thing that makes taco soup delicious is the toppings. Some of my favorite toppings are sour cream, tomatoes, tortilla chips, avocado, green onions, and of course cheese!
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Creamy Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Eight-Can Taco Soup
- Healthy Chicken Vegetable Soup
- Hearty Chicken Tortilla Soup
- Instant Pot Creamy Chicken and Rice Soup
- Italian Ground Turkey Soup
- Marry Me Chicken Soup
- Mexican Cheesy Chicken Corn Chowder
Seven-Can Chicken Tortilla Soup Recipe
Ingredients
- 15 ounces black beans , drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 14.5 ounces diced tomatoes, drained
- 15 ounces sweet canned corn, drained
- 12.5 ounces canned chicken breast, drained
- 10 ounces green enchilada sauce
- 14 ounces chicken broth
- 1.25 ounces taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, optional topping
- 1/3 cup sour cream, optional topping
- 1 avocado, optional topping
- 2 cup tortilla chips, optional topping
Instructions
Instant Pot Instructions
- Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Slow Cooker Instructions
- Take the canned ingredients and spices and put them in the slow cooker. Put the lid on, and cook on low 2-3 hours. You can cook it longer if you need to.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Stovetop Instructions
- Add all ingredients into a large stock pot.
- Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Sounds good to me. Thank you and have a good Sunday.
Sounds good, and easy! Thanks for sharing.
Can I sub red enchilada sauce instead
Of green?
You can substitute the Red Enchilada sauce for the green, but the taste will change because the ingredients are different in those sauces.
Green enchilada sauce is generally a mixture of green tomatillos and green chilies along with other ingredients such as spices, onions, garlic, and vinegar.
Red enchilada sauce is typically made from a variety of red chilies, vinegar and other spices, onions, and garlic. Some “quick” versions of red enchilada sauce may actually use red tomato sauce or paste as a base.
Depending on your taste preferences, red or green enchilada sauce can work well on a variety of different enchilada dishes.
My soon to be DIL made this for our family. It is awesome, as is she!!!
Do I really drain the tomatoes? Hate to lose the juice.
What changes would I do if I’d rather use frozen (or fresh) boneless skinless chicken breast instead of canned chicken, please? Thank you!
I have the same question as, June G.
So delicious, I got lots of compliments of this, and super easy!!!
What size can of chicken and enchilada sauce? I assume 15 oz can for the other items?
Her video says “cook accordingly” she has another recipe where she uses fresh chicken and she cooks for 15 minutes I believe and the frozen one was “meat/stew” for 25 min. If all else fails cook your chicken before putting the other ingredients in I guess ?♀️
If you scroll down in the post you will see the detailed recipe. It has all the sizes of cans.
Can I double this recipe for my 8 quart IP?
I made your recipe as is and it is scrumptious! Now I want to make more of it at one time. 🙂
Thank You!
How many does this serve. 8 regular size soup bowls?
It serves about 6-8. Just depends on how big your servings are. If it’s all adults, you may not get as many servings.
The first time I made this I cooked frozen tenderloins in the chicken broth for about 6 minutes before adding everything else and cooking for the 4 minutes in the recipe. Hope this helps!
How many calories per serving?
I have an instant pot and have never used it, i am looking forward toss trying these recipes. Thank you for sharing.
Hi Becky! We are always learning with our Instant Pots. I think you will absolutely love it!
I love all of your recipes! The taco soup is a must. (Especially after a long day at work.) I am the owner, lover and advocate of the instant pot. I have a 6qt and an 8qt. They are both used every week for our Sunday night family dinner. I tell everyone about this amazing tool in my kitchen. People question if I even use my stove anymore. Which honestly, I hardly ever do. Both if my instant pots are used all the time!
The video shows undrained corn and undrained tomatoes but the written recipe mentions draining Both. Does it matter? For people who made this, what did you do?
I made this using browned ground meat instead of chicken. I didnt drain my corn or tomatoes. In fact, I used Rotel tomatoes with chiles instead of plain diced tomatoes. Much more flavor!
I am still not a believer but my husband wanted to try it. More later!
Just trying to understand the Instant Pot. If I add rice to this soup, would I need to add more liquid or would that 1 can of chicken broth be enough liquid? Also, if this is a soup why would you need to drain the cans of tomatoes, beans and corn?
I have a 2nd question with reheating leftovers. Would I reheat this soup using the saute or pot in pot?
Reheating soup in the Instant Pot pressure cooker is super easy! All you need to do is pour the soup in the Instant Pot, close the lid, turn the valve to a Sealing position, press the “Pressure Cook” or “Manual” button and set the time to ZERO. Basically, the Instant Pot will reheat the soup while it’s coming to pressure. Since you are not cooking the soup but simply reheating it, zero minutes cooking time is just right 🙂 When the timer beeps, the Instant Pot will automatically switch to “Keep Warm” mode and will keep your soup hot until you are ready to serve it.
Rice soaks up a lot of liquid, so you would want to add more. We rinse and drain the beans because we don’t like the thick murky liquid the beans are sitting in.
Recipe sounds good but, you only mention the OLG of taco seasoning but, in the recipe itself it calls for Chilli powder, Cumin , Garlic powder and the pkg taco seasoning. So all those spices do go in the recipe?
We added everything listed in this recipe! It’s one of our favorites on a busy night!
I made this tonight without the additional spices, only used the Taco Seasoning packet. My husband and I both loved it, maybe a little too much, not much leftover.
I’d appreciate calorie count too.
Thank you for your recipes and videos.
Can’t wait to try this one. What are the spices?
You aren’t scrolling down far enough in the post to see the complete recipes with ingredient amounts and directions. It’s all there.
I didn’t see the answer to this question so will ask it again. Why does the directions say to drain the tomatoes and the corn when the video says to leave them in their juices? Will it affect the recipe? I understand why you rinse and drain the beans but wasn’t sure why you would get rid of the liquid from the tomatoes and the corn. Thanks!
You can leave the liquid from the corn and tomatoes.
This was so easy! My family loved it.
This design is spectacular! You certainly know how to keep a reader entertained.
Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Excellent job.
I really enjoyed what you had to say, and more than that, how you presented it.
Too cool!
I’m gone to inform my little brother, that he should also visit
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How long would you cook in IP if frozen and straight from freezer?
Hmm it seems like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your blog.
I as well am an aspiring blog blogger but I’m still new to the whole thing.
Do you have any tips for newbie blog writers? I’d
genuinely appreciate it.
https://www.sixsistersstuff.com/how-to-start-a-blog/ This should help.
About 5 minutes if frozen.
Love!
I have several very good “taco soup” recipes…most are a lot of work. I saw this one and had all the cans I needed! My husband and children LOVED this recipe and told me to throw my other recipes out! Thanks for something EASY AND GOOD!
Hi Amee. This is what we love to hear. Thanks so much for letting us know that you loved the seven can tortilla soup.
Let love this soup!!! I used my IP and it’s done in no time. My husband thinks I’m a genius. 😄
I made this for dinner tonight! I am loving the dump and go recipes and this one didn’t disappoint. Very good! For sure one that I will keep. Thanks for the great recipe!
My entire family loved this recipe! 1. It was super easy 2. I had everything on hand 3. Delicious!! My kids are 5 and 8, super picky and don’t like spice. They both loved it and asked for seconds. Thank you again 6 Sisters!! ❤️
Hi Kim. So glad your family liked the soup! It’s a fun and easy soup for the Instant Pot and so delicious. Have a great week.
Diced chicken cooks in under 5 minutes in the instant pot. It will be fully cooked if you just add it with the other ingredients. Even whole chicken breasts (less then 1 in. thick) will cook in five minutes in the IP.
You can add more liquid. Rice cooks with a 1:1 ratio of water or broth in the IP. Also, white rice like jasmine or basmati cooks in 3-4 minutes in the instant pot, so you should be able to add it at the same time as all the other ingredients. Don’t drain the tomatoes and corn.
One of our favorite dishes. Takes no time at all snd is always delicious!
DELICIOUS and so easy!!!! Thank you for making dinners so easy and yummy!!!
This is a great recipe and my husband loves it.
Can you red enchilada sauce instead of green?
Yes, you can use red enchilada sauce too.
Delicious! I love this recipe. Super easy and turned out great! I did double the recipe on top of doubling the chicken (totaling 4 cans of check). I also had to use one can or red kidney beans instead of pinto. This amount of chicken was perfect for our tastes. I also had to use one can of red kidney beans instead of pinto as that’s all I had. Still turned out great! Would recommend this recipe and this will definitely be adding it to our dinner rotations.
This 7 can soup is delicious and very healthy with lots of fiber! I will make it in the crock pot often!
This soup is the first thing I’ve made in my Instant Pot and it is so good. It was so easy to make. Thank you Six Sisters!
We are so happy to hear that this was your first recipe in your Instant Pot. So exciting!!!
My whole family loves this recipe! Even my picky eater! I make it at least once a week.
If I wanted to make this in an instant pot how long should I set it for and what size instant pot?
You can make this in the Instant Pot – Here is the link https://youtu.be/lHYNnbMwADQ and go to about 35:45 on the video for full instructions.
I’ve never had canned chicken before. I’m creating an extended pantry of canned goods and wanted to make a recipe almost entirely from pantry items. I don’t eat dairy, but my husband does, so he added cheese. We added fresh cilantro and avocado. I used red enchilada sauce instead of green, 2 cans of chicken instead of 1, and only 1 can of spicy black beans (instead of 2 cans beans). I also added extra broth. This was restaurant-quality good!! I was happily surprised. Hubby loved it, too.
We love hearing all of the substitutions and tweaks to make it to your own liking! Thanks for sharing.
This is so good and so fast! Eveyone that has eaten it loves it. I’ve made it with canned chicken and also tried it with ground turkey sausage, both delicious! I used the whole 15 oz jar of Siete Green Enchilada Sauce (instead of the 10 the recipe called for) because I wouldn’t use the remaining sauce. I also did not drain the tomatoes, and the Siete Taco Seasoning packet I used was a little more than the recipe called for but I used the whole thing. Again, so good! Thank you for sharing this recipe!
What is the serving size foe the nutritional information?
It says this serves about 8, but you could easily have larger servings and serve fewer people. This is about a cup of soup.
Have you tried this blended? My children refuse to eat beans if they know they are there.
We have not tried this blended with 2 different beans in this recipe. You would have to experiment on your kids with that.
Love this soup! Actually making it now. It’s on heavy rotation at our house.
This is so easy to make. I also don’t use all the seasonings because I can’t eat spicy but I love it.
Can I blend the diced tomatoes before adding to the pot? My son does not like tomatoes, but if he doesn’t see them, he’ll eat them. 🙂
You definitely can! Whatever it takes to get those vegetables in there 😉
I’m a long time fan of Six Sisters! Just wondering if you might consider adding serving size to your recipes. Calories and portion size matters right now in my menu planning. Realizing portion size can vary by individual, having a serving size to go along with the number of servings shown would be super helpful as a general guide. Thank you!