This 7 can taco soup is one of the easiest and best soup recipes you’ll ever make! It’s a dump-and-go recipe that will be on the table in less than 30 minutes.

7 Can Taco Soup

If you’re looking for a quick, easy, kid-friendly dinner, this is it! My whole family loves this recipe so much, even the picky ones. Plus, it literally takes only 25 minutes to make. 30-minute dinners are such a lifesaver in my house on busy weeknights, especially dump and go recipes like this one.

This recipe is super filling and warming. Sometimes soup isn’t filling enough for my family for dinner, but this one is normally all I need to serve to fill everyone up. It’s still great with a slice of buttered crusty bread or some homemade cornbread if you happen to have that though.

If you prefer slow cooker recipes, be sure to check out our super popular Crockpot cream cheese chicken chili. The flavors are so similar and they’re both very easy soup recipes to make. The main difference is that the chili is also flavored with ranch seasoning, which adds a whole new and delicious layer of flavor.

this …

Ingredients

Canned Diced Tomatoes: The acid in the tomatoes balances out the richness of the cream cheese, creating a well balanced flavor profile.

Canned Corn and Canned Beans: Corn adds a little sweetness and a delicious crunch. The combination of black beans and pinto beans makes this soup hearty and filling.

Canned Chicken: I love using canned chicken for this recipe because I always have a can in my pantry, it’s already cooked, and it’s so easy to shred. If you don’t have canned chicken, you can easily use leftover rotisserie chicken instead.

Green Enchilada Sauce: I like to add enchilada sauce to this recipe because it’s such a quick and easy way to add tons of flavor. I like to use green enchilada sauce instead of red enchilada sauce because it tends to be more mild and has a brighter, fresher flavor. If you don’t have enchilada sauce, you can swap it for Rotel.

Chicken Broth: Chicken broth is the liquid I use for the base of this soup because it adds a ton more flavor than using just water would.

Cream Cheese: Cream cheese is a great way to thicken the soup and add creaminess instead of making a roux or risking the cream breaking while cooking. The fat in the cream cheese also balances out the heat from the enchilada sauce and the taco seasoning.

Homemade Taco Seasoning: I love making homemade taco seasoning because it has so much more flavor than store bought seasoning does, which tends to have a lot of fillers in it. You can absolutely swap it out for store bought seasoning if that’s what you have on hand though.

Cheddar Cheese, Sour Cream, and Green Onions: I like to garnish my soup with sharp cheddar cheese because it melts and gets deliciously gooey, sour cream to add some extra creaminess with a little tang, and green onions for some freshness. The optional toppings are totally based on your preference. Some crushed tortilla chips, avocado, or fresh cilantro are all great options, too.

How To Make 7 Can Taco Soup Recipe

Combine Ingredients: Add the diced tomatoes, corn, black beans, pinto beans, chicken, enchilada sauce, and chicken broth to a large soup pot. Stir in the taco seasoning until well mixed. (See the recipe card below for the full printable instructions.)

Add the Cream Cheese and Simmer: Add the cubed cream cheese and bring it to a boil. Reduce the heat and let the soup simmer, stirring occasionally, until the cream cheese is fully melted and blended.

Serve: Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, and green onions. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.

Storing And Reheating Leftovers

Let the soup cool, then store it in an airtight container in the fridge for up to three days. To reheat the soup, transfer it to a pot and simmer over medium heat until warmed through. 

Freezing Instructions 

Cream cheese soup does not freeze well because the dairy separates when thawed and it changes the texture. If you want to freeze this soup, I’d recommend freezing the base without the cream cheese. You can add the cream cheese after you’ve thawed and reheated it, then continue to simmer until the cream cheese is fully melted. 

What Do You Eat Taco Soup With?

If you plan to serve this soup as a main dish, some of my favorite sides to serve it with are Instant Pot Cilantro Lime Rice or this Mexican Jiffy Cornbread. If you are serving the soup as a side, it pairs well with Wet Burritos, these Chicken Flautas, and these Beef Taquitos.

How Do You Thicken It?

The easiest way to thicken this soup is using a cornstarch slurry. All you need to do is mix together 1 Tablespoon of cornstarch with 1 Tablespoon of cold water, then pour that into the soup and mix. Let the soup simmer for a couple of minutes for the thickeners to fully activate before deciding if you need to add more slurry.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Pin this recipe for later!

Soup Recipes

If you like this recipe, be sure to check out all of our other soups. Some reader favorites are:

• Pozole Verde
• Cream Cheese Chicken Chili
• Chicken Enchilada Soup
• Cowboy Stew
• Instant Pot Beef and Barley Soup
• Hamburger Potato Soup
• Instant Pot Tomato Soup
• Chili con Carne

I hope you love this 7 can taco soup as much as I do! Try topping it with some broken tortilla chips to make an easy creamy chicken tortilla soup.