8 Can Chicken Taco Soup

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Only 8 cans needed to make the MOST delicious chicken taco soup. It is just what you need to make a simple weeknight meal that the whole family will love!

Taco soup is full of flavor and a tried and true favorite! Make this in a variety of ways with my crockpot taco soup, easy cheesy taco soup or skinny taco soup.

Two bowls of chicken taco soup garnished with sliced olives, limes and a dollop of sour cream.

8 Can Chicken Taco Soup

I love how easy this recipe is and that I have these 8 cans on hand at any given time. Add it all together and create one amazingly easy dish that is thrown into a stove top pot or slow cooker. As the taco soup is cooking the flavors begin to combines creating an irresistible soup. It is thick, rich and chunky! This taco soup is fresh and comforting in every bite!

On a day your family needs you, this chicken taco soup recipe is there for you. All the flavors and warmth it brings in each bowl will bring everyone comfort and love gathered around the table. My family loves these fresh ingredients and sees how easy it is to make. This is a weekly soup that we all love and find it as a family favorite. Keeping these simple ingredients in the pantry makes it even easier to make when you need it most. Add toppings on top and have a complete meal with the whole family!

Chicken Taco Soup Ingredients:

Each ingredient is one that you can have already in the pantry. It is simple to make and a tried and true favorite chicken taco soup. Only 8 cans to open, drain and dump into the pot. It is that quick and easy to make! I love all the smells this soup brings into my kitchen and how fresh it tastes after a few minutes of boiling. This recipe is one to make over and over again!

  • Tomatoes: Diced in a can and add it in the soup.
  • Corn: Drain the corn and add to the pot.
  • Black Beans: First drain and rinse the beans well to make sure the salt is washed off.
  • Pinto Beans: Adds the extra thickness that are creamy.
  • Cream of Chicken Soup: Thick soup mixed with small chicken bites. All ready to be added to the soup once opened.
  • Chicken Breast: Tender chicken in a can that is ready in minutes. Drain and add it in!
  • Green Enchiladas Sauce: Bring on some spice with this enchilada sauce.
  • Chicken Broth: A savory liquid that fills this soup with chicken flavoring.
  • Homemade Taco Seasoning: My homemade taco seasoning is so good and easy to make. Make ahead of time and store for 3 months!

Optional Toppings: 

  • Olives: Sliced
  • Avocado: Diced
  • Sour Cream: a dollop on top
  • Tortilla Strips: A crunch that brings texture to the soup.
  • Lime Wedges: Light and refreshing squeeze of lime tastes delicious!

How to Make Chicken Taco Soup:

Try this chicken taco soup with 8 cans and taco seasoning to make one AMAZINGLY delicious soup.  All the flavor you know and love with the comfort of family around your dinner table. Smell all the cans blend together in less than 30 minutes!

  1. Add all the ingredients: In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning. 
  2. Cook taco soup: Bring to a boil and reduce to a simmer over medium heat.  Let simmer for 5 minutes and serve with desired toppings.

All the cans of beans, corn, chicken and enchilada sauce in the pot with cream of chicken soup and chicken broth.

How to Make Taco Soup in a Slow Cooker:

Two ways to make this delicious taco soup recipe. On the stove top or in a slow cooker. Make it even easier having the slow cooker do all that work. Simply add all the ingredients into the slow cooker and stir together. Cook on low heat for 2 to 3 hours or until warmed through. Serve with all your favorite taco soup toppings!

Favorite Taco Soup Toppings:

Add all your favorite taco soup toppings and customize your meal just the way you like it. Mix it up or keep it plain! These variations are a fun way to enjoy your taco soup recipe.

  • Guacamole
  • Chopped cilantro
  • Salsa
  • Plain greek yogurt
  • Rice
  • Shredded Mexican blend cheese
  • Diced green or white onions
  • Jalapeños

All 8 cans of ingredients in the taco chicken soup cooking in a pot with a ladle showing the ingredients cooking together.

More of my Favorite Mexican Dishes:

A bowl of 8 can chicken taco soup garnished with lime wedges, sour cream, sliced olives, avocado and tortilla strips.

8 Can Chicken Taco Soup

5 from 9 votes
Only 8 cans to make the MOST delicious chicken taco soup is just what you need to make a simple weeknight meal that the whole family will love! A tried and true favorite soup! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 8 People


  • 1 can Tomatoes, diced 15 ounces
  • 1 can Corn, drained 15 ounces
  • 1 can Black Beans, rinsed 15 ounces
  • 1 can Pinto Beans, rinsed 15 ounces
  • 1 can Cream of Chicken Soup 10 ¾ ounce
  • 1 can Chicken Breast, drained 12 ounces
  • 1 can Green Enchilada Sauce 10 ounces
  • 1 can Chicken Broth 15 ounces
  • Homemade Taco Seasoning

Optional Toppings:

  • Olives sliced
  • Avocado diced
  • Sour Cream
  • Tortilla Strips
  • Limes Wedges


  • In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning.
  • Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.



Serves: 8

Calories184kcal (9%)Carbohydrates32g (11%)Protein9g (18%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol3mg (1%)Sodium621mg (26%)Potassium537mg (15%)Fiber8g (32%)Sugar4g (4%)Vitamin A264IU (5%)Vitamin C9mg (11%)Calcium66mg (7%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Mexican
Keyword 8 can chicken taco soup, 8 can taco soup, chicken taco soup, Crockpot Taco Soup, taco soup, taco soup recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Leave a reply
  1. You have some great recipes that I would like to try. I can’t use them without the serving size.

  2. Hi, in the recipe, it doesn’t say how much taco seasoning. Also, in your picture, it shows green chiles, but that’s not in the recipe? Looks amazing btw! I’m making it right now.

  3. I have the same question about the taco seasoning for this recipe. Should it be the equivalent of one packet, i.e. 2 tablespoons?

  4. Hi Alyssa, This looks absolutely delicious but, how much taco seasoning do you use?

    Thank you! Have a great day!🙂

  5. 5 stars
    Made the recipe as written, garnished with sour cream, cheese, cilantro and avocado. This recipe is a keeper! It was very delicious ave easy to make!

  6. 5 stars
    Excellent recipe – we loved it! I did make it healthier by using no salt added rotel tomatoes, frozen white corn, no salt added black and pinto beans; I made my own cream of chicken soup, enchilada sauce, taco seasoning (2T) and used no salt added chicken broth. Instead of canned chicken, I used a chicken breast and cut up into small pieces. I put all of this into the crockpot on low for 4.5 hours. Topped with cheese and it was awesome!

    1. A big part of the appeal of this recipe is how delicious it is AND easy. No prep no measuring, just open, combine, and heat – voila!

  7. 5 stars
    Needed something on the fly for supper last night and tried this recipe. Delicious! We all enjoyed it. My husband even had a third helping of it. The only substitutions I made were using frozen corn (because it was already in the freezer), a package of precooked shredded chicken breast from the deli section and a package of taco seasoning vs making my own. Served cubed avocado, lime segments, shredded pepper jack cheese, chopped scallions, crunched up taco chips, and sour cream as topping options. This recipe will be in our regular supper rotation going forward. Thank you!

  8. 5 stars
    This recipe is delicious!! I had leftover smoked chicken and decided to make this recipe. So glad I did. Used ingredients as listed and this was not only super easy (I love recipes that have shortcuts like using canned goods) but so savory and full of flavor. Served with tortilla chips, Greek yogurt, shredded cheddar, and guacamole on the side. This is definitely a keeper! I love all of your recipes because you are so thorough and detailed and I learn so much from reading each recipe. Thank you!

  9. 5 stars
    This soup is unbelievably good! My friend served it for a holiday meal accompanied with tamales and fixins and it was a huge hit. I couldn’t believe it was made from 8 cans and so easy to put together.

  10. 5 stars
    Made this last night for supper & it was an absolute hit! Thank you for creating this easy, quick & delicious recipe that will be a staple at our house moving forward!

  11. 5 stars
    I’ll definitely be making this. I’ve made the Beef Taco Soup before and it was delicious. With just two of us in the house, I’ll have leftovers to freeze in individual containers. Yes, Yes, Yes

    1. 5 stars
      I finally made this today. My green enchilada sauce was 15 oz. so I put the whole can. I also used fresh corn on the cob that I had left over instead of the canned corn. The only other change I made was I used fire roasted tomatoes only because that’s what I had in the pantry. But this is sooooooooooo good. I ate mine with cheese and cilantro. Oh My. I’ll be making this lots more this winter.

  12. It is October in New England and the leaves are just changing. When I was this recipe I knew it would be perfect for any day of the week. It makes me smile. Thank-you so much.
    Libby on Music Mountain

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