8 Can Chicken Taco Soup Recipe

This hearty savory 8 Can Chicken Taco Soup is made with canned chicken breast, black beans, and diced tomatoes and ready in 25 minutes. The aroma of rich taco seasoning blooms as the vibrant mix of corn and beans bubbles on the stove. I rely on this pantry staple whenever weeknight dinner plans fall through.

Why This Classic Works

I used to think a good soup had to simmer for hours to develop flavor. Then I discovered the magic of combining seasoned canned goods with a simple packet of taco spices.

The surprise for me was how well canned chicken absorbs the broth and enchilada sauce. By not draining the diced tomatoes, you keep all that essential acidic tang.

Jump to Recipe

8 Can Chicken Taco Soup Ingredients

• 1 can (12.5 oz) chunk chicken breast, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1 can (10 oz) Ro-Tel (diced tomatoes with green chilies), undrained
• 1 can (10 oz) mild green enchilada sauce
• 1 can (14.5 oz) chicken broth
• 1 packet (1 oz) taco seasoning

How To Make 8 Can Chicken Taco Soup

1. Prep the Cans: Open all eight cans, then drain the chicken, corn, and both types of beans. Rinse the black and pinto beans well to remove excess sodium.
2. Combine Ingredients: Pour all the canned ingredients into a large Dutch oven or soup pot over medium heat.
3. Season the Soup: Sprinkle the taco seasoning packet evenly over the top and stir until fully dissolved into the broth.
4. Simmer and Serve: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes to blend the flavors.

Recipe Tips

• Rinse the beans: This removes excess starch and salt, keeping the soup broth clear and balanced.
• Do not drain the tomatoes: The juice from the diced tomatoes and Ro-Tel provides the acidic base for the soup.
• Customize the heat: Swap the mild Ro-Tel or enchilada sauce for hot versions if you prefer a spicier kick.

What To Serve With Chicken Taco Soup

Serve this soup with a bowl of crispy tortilla chips for scooping and added crunch. A dollop of sour cream and a sprinkle of sharp cheddar cheese melting into the hot broth finishes it perfectly.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

FAQs

Can I use shredded rotisserie chicken instead?

Yes, you can substitute about two cups of cooked, shredded chicken in place of the canned chicken breast.

Can I make this in a slow cooker?

Absolutely, simply combine all the ingredients in a slow cooker and cook on low for 3 to 4 hours.

Is this soup spicy?

Using standard Ro-Tel and mild enchilada sauce gives it a very mild kick. Use regular diced tomatoes instead of Ro-Tel if you want zero spice.

Nutrition

• Calories: 210 kcal
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 25mg
• Sodium: 850mg
• Total Carbohydrate: 30g
• Protein: 16g

Try More Recipes:

• Chicken Corn And Black Bean Soup Recipe
• Creamy Chicken And Corn Soup Recipe
• Crockpot Boneless Skinless Chicken Thigh Soup Recipe