8-Can Chicken Taco Soup
This easy 8-can chicken taco soup is hearty, flavorful, and ready in just 35 minutes. Packed with beans, corn, chicken, and classic taco spices, it’s the ultimate weeknight comfort food.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 bowls
- Category: Soup / Main Dish / Comfort Food
- Method: Stovetop
- Cuisine: Mexican-Inspired / American
- Diet: Vegetarian
Ingredients
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet corn, drained
1 (14.5 oz) can diced tomatoes, with juice
1 (12.5 oz) can chicken breast, drained and shredded
1/2 (10 oz) can green enchilada sauce (or 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
1/2 tsp cumin (optional)
1/2 tsp chili powder (optional)
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
Kosher salt & freshly ground black pepper, to taste
Instructions
In a large stockpot over medium-high heat, combine pinto beans, black beans, corn, diced tomatoes, chicken, green enchilada sauce, diced green chiles, and chicken broth. Stir well.
Mix in taco seasoning. If desired, add cumin, chili powder, garlic powder, and onion powder for extra flavor. Season with salt and pepper.
Bring soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered 20–30 minutes, stirring occasionally. Add extra broth if soup is too thick.
Serve hot with toppings like sour cream, tortilla chips, avocado slices, cilantro, shredded cheese, or lime wedges.
Notes
Meal prep friendly: Keeps in the fridge for up to 3 days. Reheat over medium heat, adding broth if needed.
Make it heartier: Stir in extra shredded rotisserie chicken or cooked rice.
Vegetarian option: Replace canned chicken with another can of beans or chickpeas, and use vegetable broth.
Find it online: https://allrecipesmade.com/8-can-chicken-taco-soup/
