Dinner

8 Can Chicken Taco Soup Recipe

ByElara Stone February 2, 2026February 2, 2026

Introduction

This 8 Can Chicken Taco Soup is a quick and flavorful meal perfect for busy weeknights. Packed with beans, chicken, and a zesty taco seasoning, it comes together effortlessly and can be customized with your favorite toppings.

The image shows two bowls of colorful soup on a white marbled surface, topped with pieces of yellow corn, black olives, small cubes of green avocado, diced red tomatoes, shredded white and orange cheese, and fresh green cilantro. One bowl is fully visible and filled with a creamy, reddish-brown soup base with visible chunks of vegetables; it has a wedge of lime and a dollop of white sour cream on top, sprinkled with black pepper, and some thin, crispy tortilla strips. The other bowl is partially shown in the top right corner, similarly garnished. Next to the bowls is a slice of lime and some cilantro leaves, with a blue and white striped cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 ounce) can tomatoes, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can pinto beans, rinsed
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) can chicken breast, drained
1 (10 ounce) can green enchilada sauce
1 (15 ounce) can chicken broth
2 tablespoons (or 1 packet) taco seasoning
Olives, sliced (optional, for topping)
Avocado, diced (optional, for topping)
Sour cream (optional, for topping)
Tortilla strips (optional, for topping)
Lime wedges (optional, for serving)

Instructions

Step 1: In a large pot, combine the diced tomatoes, corn, black beans, pinto beans, cream of chicken soup, chicken breast, green enchilada sauce, chicken broth, and taco seasoning. Stir well to mix all the ingredients.
Step 2: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 5 minutes to blend the flavors. Serve hot with your choice of toppings like olives, avocado, sour cream, tortilla strips, and lime wedges.

Tips & Variations

Use low-sodium canned ingredients to control salt levels.
For extra heat, add a chopped jalapeño or a dash of hot sauce.
Substitute the cream of chicken soup with cream of mushroom for a different flavor.
Add cooked rice or quinoa to make the soup more filling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick soup inside a light blue pot with a white inside, filled with a reddish-brown broth. The soup contains visible layers of finely shredded chicken, small yellow corn kernels, black beans, chunks of green avocado, bits of red tomatoes, and green herbs sprinkled throughout. A metal ladle lifts a spoonful of the soup, showing the mix of colors and textures clearly, with juicy and chunky ingredients. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth and cream of mushroom soup instead of cream of chicken. You might also want to add extra beans or vegetables for more protein and texture.

Can I use fresh ingredients instead of canned?

Absolutely. Fresh tomatoes, corn, and beans will work well, but cooking times may need adjusting. Using fresh ingredients will give the soup a lighter texture and a more vibrant flavor.