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8 Can Chicken Taco Soup Recipe

★★★★★

4.7 from 147 reviews
  • Author: Thomas
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

This hearty and flavorful 8 Can Chicken Taco Soup is a quick and easy meal made with pantry staple canned ingredients. Combining diced tomatoes, beans, chicken, enchilada sauce, and taco seasoning, this soup delivers the perfect blend of savory and spicy flavors. Topped with olives, avocado, sour cream, tortilla strips, and lime wedges, it’s a delicious and satisfying dish ideal for busy weeknights or casual gatherings.

Ingredients

Scale

Main 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

Toppings

  • Sliced olives, for garnish
  • Diced avocado, for garnish
  • Sour cream, for serving
  • Tortilla strips, for serving
  • Lime wedges, for serving

Instructions

  1. Combine Ingredients: In a large pot, add the diced tomatoes, drained corn, rinsed black beans, rinsed pinto beans, cream of chicken soup, drained canned chicken breast, green enchilada sauce, chicken broth, and taco seasoning. Stir well to mix all the ingredients thoroughly.
  2. Simmer the Soup: Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low-medium and let the soup simmer gently for 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  3. Serve with Toppings: Ladle the soup into bowls and serve immediately. Top each serving with sliced olives, diced avocado, a dollop of sour cream, crispy tortilla strips, and a wedge of lime for added zest and texture.

Notes

  • For extra heat, add jalapeños or a pinch of cayenne pepper to the soup before simmering.
  • Use low sodium canned products to control salt content if desired.
  • The soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
  • Substitute the cream of chicken soup with a homemade white sauce for a fresher alternative.
  • Serve with warm tortillas or rice for a more substantial meal.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Keywords: chicken taco soup, easy soup, canned soup recipe, quick dinner, taco seasoning soup, 8 can soup

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Find it online: https://mealmagicplace.com/8-can-chicken-taco-soup-recipe/