Dinner

8 Can Chicken Taco Soup Recipe

ByThomas Greene October 24, 2025October 24, 2025

Introduction

This 8 Can Chicken Taco Soup is a quick and hearty meal that combines the bold flavors of Mexican-inspired ingredients with the ease of pantry staples. It’s perfect for busy weeknights when you want something comforting and flavorful with minimal prep.

The image shows two white bowls of thick soup with layers of colors and textures. The base layer is a light brownish-red soup filled with visible yellow corn kernels, black beans, and small tomato pieces. On top, there is a mix of shredded white and yellow cheese, small chunks of green avocado, sliced black olives, fresh green cilantro leaves, and thin, crunchy light brown tortilla strips. A wedge of bright green lime sits near the center of the main bowl, with a small dollop of white sour cream beside it. Near the bowls are a green lime peel and some fresh cilantro, all placed on a white marbled surface, with a blue and white striped towel partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 ounce) can diced tomatoes
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: sliced olives, diced avocado, sour cream, tortilla strips, lime wedges

Instructions

Step 1: In a large pot, combine diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.
Step 2: Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Let it simmer for 5 minutes to blend the flavors.
Step 3: Serve hot with your choice of toppings like olives, avocado, sour cream, tortilla strips, and lime wedges for extra flavor and texture.

Tips & Variations

Use fresh lime juice instead of wedges to add a bright, tangy flavor right into the soup.
Swap the canned chicken for shredded rotisserie chicken for a fresher taste and texture.
Add a diced jalapeño or a pinch of cayenne pepper if you like your soup spicier.
For a vegetarian version, substitute the chicken and cream of chicken soup with vegetable-based options and add extra beans or veggies.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 3 months and thaw in the refrigerator overnight before reheating.

How to Serve

A close-up view of a thick soup inside a large white pot, filled with a reddish-brown broth mixed with visible bits of shredded chicken, yellow corn kernels, black beans, chopped tomatoes, green herbs, and small green cubes that could be avocado or zucchini. A metal ladle is dipped into the soup, lifting a portion that highlights the colorful mix of ingredients and fresh green herbs on top. The pot is placed on a white marbled surface, creating a clean and bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, combine all the ingredients in a slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add toppings just before serving.

Is the soup spicy?

The soup has mild to moderate heat depending on the taco seasoning used. You can adjust the spice level by choosing mild or hot taco seasoning and adding fresh chili peppers if desired.