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This 8 can chicken taco soup has only 1 step and takes only 15 minutes, but it tastes like a Mexican soup that’s been simmering all day! This is one of our favorite soups, especially since it’s made from all canned pantry ingredients.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This loaded 8 can taco soup recipe has all your favorite Southwestern flavors, but is so effortless to make with pantry staples!
- Cans of corn, beans, tomatoes, chilis, and chicken flavored with a package of taco seasoning make a zesty, family-friendly dinner or lunch. It only takes one step to make!
- This soup only takes about 15 minutes to cook, which is perfect for weeknight dinners or just when you don’t feel like spending an hour cooking.
- Top up this soup! Add tortilla strips or chips, diced avocado, sour cream or plain yogurt, cheese, cilantro, and/or sliced jalapeño. This also goes so well with Shortcut Beef Birria Tacos, Crispy Cheesy Refried Bean Tacos, or an Air Fryer Grilled Cheese (healthier take on a classic!).
How To Make This 8 Can Taco Soup Recipe
- Combine all the ingredients in a medium saucepan over medium heat and stir well to combine. Let the soup simmer for 15-20 minutes. There should be a few bubbles, but not a boil.
- Serve topped with garnishes (see below for ideas).
What You Need to Know Before You Start
- To make this recipe vegetarian, simply leave out the chicken and substitute the cream of chicken soup for cream of mushroom.
- You can also make this soup in a Crockpot or slow cooker. Just mix all the ingredients together and cook on low for 4 hours or on high for 1-2 hours.
More Tasty Soups and Stews
- Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Best Lobster Bisque (Copycat Recipe)
- Italian Fish Stew
- Instant Pot Tomato Soup
- Sweet Potato Chili
- Creamy Everything Bagel Chicken Soup
- Manhattan Clam Chowder
- Keto Chicken Noodle Soup
- Cajun Shrimp Bisque
- Old-Fashioned Potato Soup
- Creamy Crockpot Potato Soup
- 15 Bean Soup
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
8 Can Taco Soup
This delicious 8 can taco soup with chicken only has 1 step and takes just 15 minutes to make. Yet, it would feed a small army, so enjoy!
Ingredients
- 1 (15-ounce) can black beans drained
- 1 (15-ounce) can pinto beans drained
- 1 (4-ounce) can green chiles not drained
- 1 (15-ounce) can corn drained drained
- 1 (10-ounce) can tomatoes with green chiles like Rotel, not drained
- 1 (1-ounce )package taco seasoning
- 1 (12-ounce) can cream of chicken soup
- 1 (5-ounce) can chicken drained
- 1 (4-ounce) can diced jalapeños optional, not drained
Instructions
- Combine all the ingredients in a medium saucepan over medium heat. Stir well to combine. Let simmer with a few bubbles but not at a boil for 15-20 minutes.
- Serve topped with desired garnishes.
- Recommended garnishes: tortilla strips or chips, diced avocado, sour cream or plain yogurt, cheese, cilantro, and/or sliced jalapeño.
- In Crockpot or slow cooker: Mix ingredients and cook on low 4 hours or high 1-2 hours.
- For vegetarian: Leave out chicken and sub cream of chicken with cream of mushroom.
Approximate Information for One Serving
Calories: 384calProtein: 21gFat: 9gSaturated Fat: 2gCholesterol: 22mgSodium: 498mgPotassium: 923mgTotal Carbs: 59gFiber: 16gSugar: 6gNet Carbs: 43gVitamin A: 597IUVitamin C: 34mgCalcium: 81mgIron: 5mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I’m Texan and this soup was too spicy hot to enjoy. I will leave out the small can of chopped green chilies and try again someday!
So sorry this one wasn’t to your liking, Rita! I hope you’re able to adjust it as needed. Please let us know if you like it without the green chilies!
This recipe is DELICIOUS! I just added a little bigger can of chicken, and a tad bit more cream of chicken.. it turned out SO yummy!! Thanks for the great recipe!
Yumm! We are so glad you enjoyed this recipe. 🙂
This was so yummy and perfect for ending the week out when I really don’t want to cook! Thank you so much !!!
Thanks for the awesome review!
Loved this one! It was so easy to make and delicious! ?
I’m so glad! Thanks for the great review!
I love this recipe! Because I did not have pinto beans or cream of chicken soup on hand, I substituted those ingredients with Trappey’s jalapeno navy beans and HEB’s cream of jalapeno soup. These substitutions did not make it too spicy, however I am from Texas and am used to a little kick in my Mexican food! It tastes great!
Next grocery run to CoronaLand, this is going on the list! Thanks Cheryl!
HA!! Please let me know how you like it 🙂