Name: 8-Can Chicken Taco Soup
Prep time: 5 min
Cook time: 30 min
Yield: 8
Ingredients: 1 can diced tomatoes (14.5 oz); 1 can corn (drained, 15 oz); 1 can black beans (drained and rinsed, 15 oz); 1 can pinto beans (drained and rinsed, 15 oz); 1 can cream of chicken soup (10.5 oz); 1 can chicken breast (drained, 12.5 oz); 1 can green enchilada sauce (10 oz); 1 can chicken broth (14 oz); Homemade taco seasoning (about 2 tablespoons); Large pot or Dutch oven

8-Can Chicken Taco Soup

Life as a mom can get incredibly busy, and mealtime often comes around much faster than expected. In our home, this 8-Can Chicken Taco Soup has become a lifesaver. It’s the recipe I turn to when schedules are full, and there’s barely a moment to think about dinner. I first made this dish during a particularly hectic week, and what I love most is how simple yet delicious it is. Imagine coming home from errands, school pick-ups, or soccer practice, and in no time, you’ve got a hearty, flavorful soup that makes the whole family happy.

The ingredients are straightforward, pantry-friendly staples that I almost always have on hand. There’s something magical about combining these eight humble cans with a blend of homemade taco seasoning. The soup bursts with flavor and feels like a warm hug on those cold or stressful days. And the best part? My family can’t get enough. The kids ask for seconds, and my partner is always impressed at how quickly it comes together. It’s the perfect blend of convenience and comfort—a one-pot wonder that I know will become a staple in your home, too.

If you’re in search of a go-to recipe that hits all the right notes for flavor, ease, and family approval, this is it. Plus, it’s a flexible dish, ready to be personalized based on what you’ve got in your pantry or the level of spice your family enjoys.

Questions I Often Get Asked About This Recipe:

Can I use fresh chicken instead of canned?
Absolutely! If you have fresh chicken on hand, shred or cube cooked chicken breast and add it to the soup. It will still turn out wonderfully!

Can I make this in a slow cooker?
Yes! Simply add all the ingredients to your slow cooker, stir well, and cook on low for 4-6 hours or high for 2-3 hours.

Is there a way to make this soup vegetarian?
Of course. Swap out the chicken and chicken broth for vegetable broth and add an extra can of beans or some chopped vegetables for added texture.

What if I can’t find green enchilada sauce?
You can use red enchilada sauce or even a can of mild salsa verde for a slightly different flavor profile.

What You Need to Make 8-Can Chicken Taco Soup:

Here’s what you’ll need:

1 can diced tomatoes (14.5 oz)

1 can corn (drained, 15 oz)

1 can black beans (drained and rinsed, 15 oz)

1 can pinto beans (drained and rinsed, 15 oz)

1 can cream of chicken soup (10.5 oz)

1 can chicken breast (drained, 12.5 oz)

1 can green enchilada sauce (10 oz)

1 can chicken broth (14 oz)

Homemade taco seasoning (about 2 tablespoons)

Large pot or Dutch oven

How to Make It:

Prep Your Ingredients: Gather all your cans and a large pot or Dutch oven.

Add Ingredients: Pour the diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, chicken breast, green enchilada sauce, and chicken broth into the pot.

Season: Add your homemade taco seasoning and stir well to combine.

Heat: Turn the heat to medium and let the soup simmer for 20-30 minutes, stirring occasionally.

Serve and Enjoy: Once heated through, ladle the soup into bowls and garnish with your favorite toppings—think shredded cheese, diced avocado, or fresh cilantro.

Tips:

Adjust the Spice Level: If your family likes it spicy, add some diced jalapeños or a dash of hot sauce.

Thicken the Soup: For a creamier texture, stir in a bit of sour cream or cream cheese at the end.

Add Crunch: Serve with tortilla chips or crushed Fritos on top for a fun crunch that the kids will love.

Freeze for Later: This soup freezes beautifully, so consider doubling the recipe and saving some for those days when you don’t have time to cook.

Latest Reviews:

⭐⭐⭐⭐⭐ “Perfect for a quick weeknight meal! My kids devoured it, and I loved how easy it was to make.” – Sarah L.

⭐⭐⭐⭐ “Delicious and so simple. Next time, I’ll add more spice to give it a kick, but it’s a new family favorite.” – Jessica M.

⭐⭐⭐⭐⭐ “I’m amazed at how flavorful this soup is with just canned ingredients. A true lifesaver for busy nights!” – Emily R.

⭐⭐⭐ “Tasty but a bit on the mild side for me. I added some extra taco seasoning and hot sauce.” – Mark P.

⭐⭐⭐⭐⭐ “Love this recipe! I appreciate the simplicity and the fact that it uses pantry staples. Will definitely make it again!” – Rachel D.

Printable Recipe:

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