This recipe is incredibly easy, budget-friendly, and packed with flavor. There’s no chopping required, it comes together in one pot, and it’s ready in under 30 minutes. It’s also versatile, filling, and great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned chicken black beans kidney beans pinto beans corn diced tomatoes tomatoes with green chilies taco seasoning
Directions
Open and drain the beans and corn.
Add all ingredients to a large pot or Dutch oven.
Stir well to combine everything evenly.
Bring the soup to a gentle boil over medium heat.
Reduce heat and simmer, stirring occasionally.
Continue cooking until heated through and flavors are blended.
Taste and adjust seasoning if needed.
Serve hot with your favorite toppings.
Servings and timing
Servings: 6 Prep time: 5 minutes Cook time: 20 minutes Total time: about 25 minutes
Variations
You can substitute canned chicken with shredded rotisserie chicken. Add cream cheese for a creamy version or extra broth for a soupier texture. Diced bell peppers or onions add more depth, and a squeeze of lime brightens the flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months.
FAQs
Do I need to drain all the cans?
Drain the beans and corn, but keep the liquid from the tomatoes for flavor.
Can I make this in a slow cooker?
Yes, add everything to the crockpot and cook on low for 4–5 hours.
Is this soup spicy?
It’s mildly spiced, depending on the taco seasoning and tomatoes used.
Can I use fresh chicken instead of canned?
Yes, add cooked and shredded chicken or simmer raw chicken until fully cooked.
Can I make it creamy?
Yes, stir in cream cheese or sour cream near the end of cooking.
Is this soup gluten-free?
Yes, as long as the taco seasoning is gluten-free.
What toppings go well with this soup?
Shredded cheese, sour cream, tortilla chips, or avocado work well.
Can I double the recipe?
Yes, it easily scales up for larger batches.
How can I thin the soup?
Add chicken broth or water until desired consistency is reached.
Does this soup taste better the next day?
Yes, the flavors continue to develop and deepen after resting.
Conclusion
8 Can Chicken Taco Soup is a lifesaver recipe that delivers bold flavor with almost no prep. Simple, filling, and endlessly customizable, it’s a dependable meal you’ll want to keep in regular rotation.
8 Can Chicken Taco Soup is a quick, hearty, dump-and-go soup made with pantry staples and bold taco flavors. It’s comforting, budget-friendly, and perfect for busy weeknights.
Author:Catherine
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
2 cans (12.5 oz each) canned chicken, drained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes, undrained
1 can (10 oz) tomatoes with green chilies, undrained
1 packet taco seasoning
Instructions
Drain and rinse the beans and drain the corn.
Add all ingredients to a large pot or Dutch oven.
Stir well to combine everything evenly.
Bring the soup to a gentle boil over medium heat.
Reduce heat to low and simmer for 15–20 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot with your favorite toppings.
Notes
Use rotisserie chicken instead of canned chicken if preferred.Add cream cheese or sour cream for a creamy version.Extra chicken broth can be added for a thinner soup.A squeeze of fresh lime juice brightens the flavor.This soup freezes well for easy meal prep.
