Name: 8-Can Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 can pinto beans (15 oz, rinsed and drained); 1 can black beans (15 oz, rinsed and drained); 1 can sweet corn kernels (15 oz, drained); 1 can diced tomatoes (14.5 oz, with juice); 1 can chicken breast (12.5 oz, drained and shredded); 0.5 can green enchilada sauce (or 1, 10 oz can); 1 can diced green chiles (4 oz, optional); 1 can low-sodium chicken broth (14 oz); 1 packet taco seasoning (1 oz); 0.5 teaspoon cumin (optional); 0.5 teaspoon chili powder (optional); 0.5 teaspoon garlic powder (optional); 0.5 teaspoon onion powder (optional); Kosher salt and freshly ground pepper (to taste)

Jump to Recipe

If you love quick dinners that taste like you spent all day stirring a pot, the 8-Can Chicken Taco Soup is about to become your new weeknight hero. This colorful, ultra-flavorful soup is built entirely from pantry staples, whips up in under 30 minutes, and explodes with zesty southwestern flavor in every spoonful. Whether you’re serving a hungry crowd or just trying to warm up after a long day, the 8-Can Chicken Taco Soup never disappoints—it’s hearty, comforting, and is always a hit at the table!

8-Can Chicken Taco Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy this is. Each ingredient in the 8-Can Chicken Taco Soup has a starring role, contributing bold taste, rich texture, or vibrant color. Pull these humble cans from your pantry, and let’s make some magic!

Pinto beans: These add a creamy, satisfying bite that soaks up all the lovely seasoning.
Black beans: Their earthy flavor and color give depth to the soup and extra protein.
Sweet corn kernels: For little pops of sweetness and sunny yellow color in every bite.
Diced tomatoes (with juice): These add a tangy brightness and make the broth rich and flavorful.
Canned chicken breast: Shredded for convenience, it’s a speedy way to add hearty protein.
Green enchilada sauce: This lends a savory, gently spicy layer you’ll love; use mild or hot based on your preference.
Diced green chiles (optional): For those who crave a little extra warmth—these are always a hit in my house!
Chicken broth: The unsung hero that brings everything together into a cozy, sippable soup.
Taco seasoning packet: All the essential Mexican spices in one go—fast flavor, no fuss.
Cumin, chili powder, garlic powder, onion powder (all optional): Add a shake of each for extra zest and complexity.
Kosher salt and freshly ground pepper: Essential for seasoning to taste—don’t skimp here for best results!

How to Make 8-Can Chicken Taco Soup

Step 1: Prepare the Base

Start by gathering your biggest stockpot. This is where the magic will happen, so make sure it’s large enough to comfortably hold all your ingredients. Rinse and drain your pinto and black beans, and drain the canned chicken and corn—this step ensures your soup has a fresh, clean flavor and the ideal consistency every single time.

Step 2: Combine and Stir

Into the pot go all the stars of the show: pinto beans, black beans, corn, tomatoes with their juice, shredded chicken breast, green enchilada sauce, diced green chiles (if you’re in the mood), and chicken broth. Give everything a thorough stir so the beans, veggies, and chicken are evenly dispersed throughout the broth. You’ll already smell that cozy, taco-inspired aroma starting to waft up!

Step 3: Season to Perfection

Tear open your taco seasoning packet and sprinkle it right into the pot. For more flavor depth, toss in cumin, chili powder, garlic powder, and onion powder, if desired. Give it all another good stir, then taste and add kosher salt and pepper as needed. The beauty of 8-Can Chicken Taco Soup is how easy it is to adjust to your personal taste—you’re the boss!

Step 4: Simmer to Blend

Raise the heat just until your soup comes to a gentle boil. Once you see those cheerful bubbles, drop the heat to medium-low. Let everything simmer uncovered for about 20 to 30 minutes, stirring occasionally. This step blends all the flavors together for a soup that tastes like it simmered for hours. If the soup thickens more than you like, just splash in a bit more chicken broth—it’s that forgiving!

Step 5: Garnish and Serve

Ladle your 8-Can Chicken Taco Soup into bowls while it’s piping hot and go wild with your favorite toppings. Sour cream, tortilla chips, avocado slices, shredded cheese, fresh cilantro, and lime wedges are all perfect here. Each bowl becomes a little masterpiece of southwest comfort.

How to Serve 8-Can Chicken Taco Soup

Garnishes

The right toppings take this soup to star status. Creamy sour cream, chunky slices of avocado, and a pile of crisp tortilla chips add a dreamy combo of cool, creamy, and crunchy to every bite. Sprinkle chopped cilantro or a squeeze of fresh lime juice for a bright finish. If you’re a cheese fan, a mound of grated cheddar or pepper jack melts beautifully on top.

Side Dishes

While 8-Can Chicken Taco Soup is hearty enough to stand alone, pairing it with a simple side salad, warm cornbread, or cheese quesadillas makes it a full meal. Sometimes, I’ll serve it alongside a scoop of Mexican rice or fluffy dinner rolls to help soak up every last drop of broth.

Creative Ways to Present

If you want to make this soup the center of a fun, interactive meal, set up a DIY topping bar with bowls of sour cream, chopped veggies, crushed chips, and cheese so everyone can customize their bowl. Serving the soup in bread bowls is also a major crowd-pleaser—and it soaks up the broth as you eat! For a party, ladle the soup into small cups and let guests mingle with their own mini servings.

Make Ahead and Storage

Storing Leftovers

Keep extra 8-Can Chicken Taco Soup in an airtight container in the fridge. It’ll stay fresh and tasty for up to four days, making it a perfect lunch or quick dinner option. The flavors deepen as it sits, so leftovers might taste even better the next day!

Freezing

Yes, you can freeze this soup! Simply let it cool, then portion into freezer-safe bags or containers. It keeps well for three months. Defrost overnight in the fridge or gently on the stovetop, and add a splash of broth if it thickens after freezing.

Reheating

To reheat, just simmer the soup on the stovetop over medium heat, stirring occasionally until hot. You can also microwave individual bowls in one-minute bursts, giving each a good stir in between. If the soup looks too thick, loosen it up with a bit of extra broth or water.

FAQs

Can I use freshly cooked chicken instead of canned?

Absolutely! If you have rotisserie or leftover cooked chicken, shred or chop about 1½ cups and use it in place of the canned. It’s a great way to use up leftovers and gives just as much flavor.

Is 8-Can Chicken Taco Soup spicy?

The basic recipe is pretty mild, especially if you use mild enchilada sauce and skip the optional green chiles. For extra heat, add a finely diced jalapeño or use hot taco seasoning.

What can I do to make this soup vegetarian?

Simply leave out the chicken and swap the chicken broth for vegetable broth. Add an extra can of beans or corn to keep things hearty and filling.

Do I need to drain all the cans?

You should drain and rinse the beans and corn so the soup isn’t too salty or thick. Leave the juice with the tomatoes, though—it adds a lot of zesty liquid and flavor to the broth!

Can I make 8-Can Chicken Taco Soup in a slow cooker?

Yes! Just dump all the ingredients into your slow cooker, give it a good stir, and cook on low for 3-4 hours. It’s a great option for making your home smell delicious all day.

Final Thoughts

I truly hope you give the 8-Can Chicken Taco Soup a spot at your table. It’s one of the easiest, most comforting meals you can whip up from pantry staples, and there’s something genuinely special about sharing a bowl with people you love. Enjoy every scoop!

8-Can Chicken Taco Soup Recipe

★★★★★

5.2 from 26 reviews

Author: Jack
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This 8-Can Chicken Taco Soup is a hearty and flavorful dish that is easy to prepare, making it perfect for a busy weeknight dinner. Packed with protein and veggies, it’s a comforting meal the whole family will love.

Instructions

Prepare the Base – In a large stockpot over medium-high heat, add pinto beans, black beans, corn, diced tomatoes with juice, shredded chicken, green enchilada sauce, diced green chiles, and chicken broth. Stir to combine.
Season to Perfection – Stir in the taco seasoning. Optionally, add cumin, chili powder, garlic powder, and onion powder for extra flavor. Season with salt and pepper to taste.
Simmer to Blend – Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20-30 minutes, stirring occasionally. If the soup is too thick, add additional chicken broth.
Garnish and Serve – Serve hot in individual bowls. Garnish with sour cream, tortilla chips, and avocado slices. Optional garnishes include chopped cilantro, shredded cheese, or lime wedges.

Notes

This soup can be easily customized with your favorite toppings such as diced jalapenos, salsa, or a squeeze of fresh lime juice.
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican