8-Can Chicken Taco Soup

Why You’ll Love This Recipe

I love how this recipe requires almost no prep—just open the cans, stir everything together, and let it simmer. It’s warm, filling, and customizable with whatever toppings I have on hand. The beans and chicken make it hearty enough to stand alone as a full meal, and the taco seasoning adds the perfect punch of flavor. It’s also budget-friendly and great for meal prepping since it reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

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

• 1 (15 oz) can corn, drained

• 1 (14.5 oz) can diced tomatoes, with juice

• 1 (12.5 oz) can chicken breast, drained and shredded

• ½ (10 oz) can green enchilada sauce (or a full can if preferred)

• 1 (4 oz) can diced green chiles (optional)

• 1 (14 oz) can low-sodium chicken broth

• 1 (1 oz) packet taco seasoning

• ½ teaspoon cumin (optional)

• ½ teaspoon chili powder (optional)

• ½ teaspoon garlic powder (optional)

• ½ teaspoon onion powder (optional)

• Kosher salt and black pepper, to taste

Directions

1. In a large stockpot over medium-high heat, I combine the pinto beans, black beans, corn, diced tomatoes with juice, shredded chicken, green enchilada sauce, green chiles, and chicken broth.

2. I stir in the taco seasoning and, if I want extra depth, the cumin, chili powder, garlic powder, and onion powder.

3. I season with salt and pepper to taste.

4. I bring the soup to a gentle boil, then reduce the heat to medium-low. I let it simmer uncovered for 20–30 minutes, stirring occasionally. If the soup thickens too much, I add more broth.

5. I ladle the soup into bowls and garnish with sour cream, tortilla chips, avocado, or any toppings I’m in the mood for.

Servings and timing

This recipe makes 6 bowls.

• Prep time: 5 minutes

• Cook time: 30 minutes

• Total time: 35 minutes

Variations

• Spicy version: I add a diced jalapeño or use hot enchilada sauce for extra heat.

• Fresh chicken: Instead of canned chicken, I use shredded rotisserie chicken or leftover cooked chicken.

• Bean swap: Pinto and black beans are classic, but kidney beans or cannellini beans work too.

• Vegetarian option: I skip the chicken and add extra beans or even lentils.

• Slow cooker version: I dump everything into my slow cooker and cook on low for 4–6 hours or high for 2–3 hours.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The soup reheats perfectly on the stovetop over medium heat—if it has thickened, I just add more broth. It also freezes well for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use fresh vegetables instead of canned?

Yes, but the cooking time will increase slightly. Fresh corn and tomatoes taste great in this recipe.

Can I double this recipe?

Definitely. I often make a double batch and freeze half for later.

How do I make the soup creamier?

I stir in a little sour cream, cream cheese, or heavy cream at the end for a richer texture.

Can I make this soup ahead of time?

Yes, it’s even better the next day as the flavors meld together.

What toppings work best?

I love sour cream, shredded cheese, tortilla strips, avocado, cilantro, and a squeeze of lime.

Conclusion

8-Can Chicken Taco Soup is the ultimate pantry-friendly comfort meal. It’s hearty, flavorful, and so easy to make that it almost feels like cheating. Whether I’m looking for a quick weeknight dinner or prepping meals ahead, this soup never fails to hit the spot—and the customizable toppings make it fun to serve.