This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

This 8 can 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.

8 can taco soup in a white bowl

Why This Soup Is So Good

  • This loaded taco soup 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.

How To Make It

  1. 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.
  2. Serve topped with garnishes (see below for ideas).
  • Ingredients for taco soup in a pan
  • Taco soup in a pot

Chef’s Tips

  • We love our soup topped with tortilla strips or chips, diced avocado, sour cream or plain yogurt, cheese, cilantro, and/or sliced jalapeño.
  • 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.
Close-up of taco soup in a bowl

More Soup Recipes

8 can taco soup in a white bowl
Recipe By: Cheryl Malik
5 from 9 votes

8 Can Taco Soup

Prep 2 minutes
Cook 15 minutes
Total 17 minutes
This delicious taco soup only has 1 step and takes just 15 minutes to make.
Remove Ads
6

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.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Rate this Recipe Tag @40Aprons on Instagram
Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

Never Miss A Meal!

New Recipes Straight To Your Inbox

A curated selection of our most recent recipes, delivered straight to your inbox once a week.

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 Comments

  1. 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!

    Reply

    1. 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!

      Reply

  2. 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!5 stars

    Reply

  5. 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!5 stars

    Reply

Where To Next?