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You are going to fall in love with this quick and easy 8 Can Chicken Taco Soup recipe! It is the perfect dinner when there is no time to run to the grocery store but the family needs dinner, like, NOW. Grab these ingredients right out of your pantry and whip up a delicious and flavorful soup!
Taco soup is definitely a favorite at my house! This recipe is just one of my favorites, and it’s perfect for a super busy night. Try this crockpot taco soup, this delicious and easy cheesy taco soup or this low in calories skinny taco soup for more fun variations of one of my favorite dishes!
8 Can Taco Soup with Chicken
I love how easy this recipe is—and the best part is, I almost always have these 8 cans on hand! Just toss everything into a pot or slow cooker and let it simmer while the flavors blend into a thick, rich, and chunky soup. It’s fresh, comforting, and perfect for busy nights. If you love this one, you’ve got to try my 8 Can Chicken Tortilla Soup next—it’s just as simple and every bit as delicious.
This chicken taco soup is perfect served with a side of roasted carrots or zucchini spears if you have the time. It’s also great with a fresh wedge salad for some extra nutrients. If you don’t have the time to make anything along side this soup, then that’s ok! This soup has everything you need for a hearty and filling meal that everyone will love.
Everything You’ll Need
Each ingredient in this chicken taco soup is something you probably already have in your pantry! It is simple to make and a tried and true favorite chicken taco soup.
Chicken Taco Soup Ingredients
- Tomatoes: Diced in a can, I add the entire can.
- Corn: Drain the corn and add to the pot.
- Black Beans: First drain and then rinse the beans well to make sure the salt is washed off. I think they taste way better this way.
- Pinto Beans: Adds the extra thickness that are creamy. Prepare them the same way as the other canned beans.
- Cream of Chicken Soup: Thick soup mixed with small chicken bites. All ready to be added to the soup once opened. You could also use a homemade recipe if you are trying to cut back on salt!
- Chicken Breast: Tender chicken in a can that is ready in minutes. Drain and add it in, or use a rotisserie chicken or boil chicken, then take it off the bone and add.
- 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! Obviously you can use a store-bought version, they are just much higher in salt.
Optional Toppings
- Olives: Sliced from a jar or can.
- Avocado: I like to add fresh avocado for a little contrast of flavor and color. They are delicious and full of vitamins.
- Sour Cream: A dollop on top is just what this soup needs!
- Tortilla Strips: A crunch that brings texture to the soup.
- Lime Wedges: The acid in the lime brightens up the whole soup, it’s perfect!
8 Can Chicken Taco Soup Recipe
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. The smell of this soup will fill your house and make your mouth water. You won’t believe it is all from canned ingredients!
- Add 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.
- Cook: Bring to a boil and then reduce to a simmer over medium heat. Let simmer for 5 minutes and then serve with desired toppings.
8 Can Chicken Taco Soup Freezer Meal Instructions
Instructions:
- Add: Add the diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, canned chicken breast, enchilada sauce, chicken broth, and taco seasoning to a gallon-sized, freezer-safe, sealable storage bag and mix well.
- Seal & Freeze: Press out as much air as possible, seal the bag, and freeze it flat for better storage.
Reheat:
- Thaw Slightly: Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.
- Cook: Place the contents of the bag into the crockpot. Cook on LOW for 2 hours or HIGH for 1 hour until the soup is warm.
- Serve: Serve with sour cream, shredded cheese, and tortilla strips!
Storing Leftovers
This 8 can taco soup recipe is a favorite at my house because it is easy and so full of flavor. Not to mention super filling! If you do happen to have some leftover, then you will be really happy with how great these leftovers taste. Here is how to store them.
- In the Refrigerator: You can store your leftover taco soup in an airtight container in the refrigerator for up to 5 days.
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8 Can Chicken Taco Soup
Ingredients
- 1 (15 ounce) can tomatoes, diced
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed
- 1 (15 ounce) can pinto beans, rinsed
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (12 ounce) can chicken breast, drained
- 1 (10 ounce) can green enchilada sauce
- 1 (15 ounce) can chicken broth
- 2 Tablespoons (or 1 packet ) taco seasoning
Optional Toppings
- olives, sliced
- avocado, diced
- sour cream
- tortilla strips
- lime wedges
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Soup Recipes
If this recipe has you in the mood for more soup, I have you covered! I am a huge fan of soup and have so many delicious recipes on my blog. Here are a few that are my family’s favorites that I know you will love too!
I switched it up a bit. I also omitted the Cream of Chicken Soup. I substituted a can of creamed corn for the regular, substituted two 10oz cans of diced tomatoes with chilies ?️ for the 15oz plain tomatoes, and I had a can of chili seasoned black beans with cumin and lime so I used that and omitted the taco seasoning. It was perfect, with just the right amount of heat for our family!
I wish readers would stop rating their recipe when it’s not the posted recipe.You’ve changed everything just about.
I, personally,have no interest in what your personal recipe is.Most of us are here to see what readers think of the “real”recipe.
Can you do this recipe in the instant pot???
It’s so quick on the stove that you don’t need to! Since the chicken doesn’t have to cook, you are just heating up all of the ingredients together. So I wouldn’t use the Instant Pot.
Can I substitute the green enchilada sauce for red?
Sure! It will change the taste a bit but that will work.
Made it yesterday and it’s all I can think about when I get hungry. Amazing how good and quick it turned out..topped with a little sour cream and shredded cheese…DELICIOUS!
I am a small business owner, and the older I get, the more I want quick and simple that tastes good. This recipe fills all those boxes. It is so good! So flavorful! And best of all, so quick and easy.
How much taco seasoning?
2 Tablespoons or 1 packet!
This is the best soup!! I had mine with a bit of sour cream on top. It is pretty much stand alone. Easiest ever!
I made this but substituted Pork Roast leftovers and added a can of Tomato Salsa in place of the Cream of Chicken soup, everything else is the same. Taste test while cold as the soup was warming was great already. Can’t wait to try it once it’s hot and all the flavors peak. Got a winner here.
Made this was so easy and delicious! This is on my list for the best taco soup.
Making this right now in the slow cooker – sooo easy and sooo good. Thanks for the recipe!
Made this today. Couldn’t be easier and was delicious.
How many calories per serving?
An estimated 184 calories per serving.
This was the easiest and tastier chicken taco soup EVER!!! THANK YOU! Followed recipe as written excerpt used Rotel in place of stewed tomatoes.
Haven’t madevit yet but it’s just my husband and I once cooked and prepared are the leftovers able to be frozen and if so for how long.
You can freeze them in an airtight container for about 2-3 months. Just let them thaw overnight in your fridge and then heat up the leftover soup on the stove!
Easy and delicious!
Made this quick and easy soup exactly as stated and it was perfect! I doubled the recipe and it was the best I’ve made. Had the right amount of zip and not to spicy. It is a recipe keeper. Thank you for user friendly recipes.
Is the cream of chicken soup condensed or with the liquid already added into it?
You can just use the soup straight out of the can, no need to add any liquid to it.