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This 8 Can Chicken Taco Soup is the ultimate dump-and-go dinner – just open a few cans, add everything to your slow cooker or stovetop pot, and dinner is ready with almost no effort. It’s hearty, flavorful, and topped with your favorite taco fixings for a family-friendly meal.

This recipe is part of my 8 Catastrophic Budget Dinners in a Bag series – all made from shelf-stable, pantry-friendly ingredients.

Bowl of 8 Can Chicken Taco Soup with beans, corn, and chicken topped with sour cream and cheese

8 Can Chicken Taco Soup is the easiest crockpot taco soup recipe, made with pantry staples like canned chicken, beans, corn, tomatoes, and taco seasoning. This quick and budget-friendly soup is ready in just 20 minutes on the stovetop or a few hours in the slow cooker. Perfect for busy weeknights and family dinners.

👉 Love cozy soups? You’ll also enjoy my Spanish Rice Soup and Easy Red Beans and Rice.

Table of Contents

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Why you’ll love this recipe…

This soup is proof that easy can still be delicious. With just 8 pantry staples, you get a hearty, Tex-Mex inspired soup that tastes like it simmered all day. Make it in the slow cooker for hands-off ease or on the stovetop in under 30 minutes.

⏰ Ready In: 3–5 hours (slow cooker) or 30 minutes (stovetop)
🛒 Key Ingredients: Canned chicken, beans, taco seasoning
🍽️ Servings: 6
👩‍🍳 Difficulty: Easy
🧊 Make-Ahead Friendly: Reheats and freezes well

👉 For easy one-pan dinners, make my Ramen Noodle Stir Fry or Tomato Bacon Pasta.

Made With Love,

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Make It Simple – My NEWEST Cookbook Is Available Now

👉 Try my comforting Vegetable Noodle Soup or hearty Lentil Stew.

Step-by-Step Recipe Video

Don’t scroll any further just yet – watch this quick 1-2 minute video to see exactly how this recipe comes together! It’s the easiest way to learn before you cook.

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8 Can Chicken Taco Soup Ingredients (and why they matter)

This recipe is pantry cooking at its finest – just 8 cans plus seasoning.

8 canned ingredients for taco soup lined up on countertop
  • Canned chicken: Makes this soup protein-packed and effortless.
  • Beans: A mix of black and pinto beans adds protein and heartiness.
  • Corn: Adds natural sweetness and texture.
  • Tomatoes: Bring acidity and balance to the rich broth.
  • Cream of chicken soup: Thickens the broth and adds creaminess.
  • Taco seasoning: The key to all the Tex-Mex flavor.
  • Enchilada sauce + chicken broth: Build a flavorful, zesty base.

🔒 A full ingredient list with exact amounts is available in the recipe card below.

8 Can Chicken Taco Soup Variations

  • Protein: Swap canned chicken for rotisserie chicken or leftover turkey.
  • Spicy: Use hot enchilada sauce or add diced green chiles.
  • Beans: Mix and match kidney, navy, or chili beans.
  • Cheesy: Stir in shredded cheddar at the end for a cheesy broth.

👉 Don’t miss my creamy Chicken and Rice Casserole with Broccoli – simple and family-approved!

How To Make 8 Can Chicken Taco Soup (Slow Cooker Method)

Step 1: Grease the slow cooker with nonstick spray.

All 8 cans opened and poured into slow cooker

Step 2: Add the ingredients. Give it a really good stir.

Soup cooking in slow cooker with beans, corn, and chicken

Step 3: Cook. LOW 3–5 hours or HIGH 2 hours.

Step 4: Stir, taste, and serve with toppings.

Bowl of 8 Can Chicken Taco Soup topped with sour cream and cheese

Stovetop Method

  1. Add all ingredients to a large Dutch oven over medium heat.
  2. Heat 20–30 minutes, stirring occasionally, until warmed through.
  3. Serve hot with toppings.

Full step-by-step instructions are in the recipe card below, which you can also print to save for later.

My Pro TipS

Tips and Tricks

  • Rinse and drain beans to cut excess sodium.
  • Don’t skip toppings – sour cream, cheese, and cilantro make it shine.
  • Freeze in single-serve containers for quick lunches.

Perfect Dessert Pairings

8 Can Chicken Taco Soup FAQs

Can I use fresh chicken instead of canned?

Yes – add 2 cooked, shredded chicken breasts.

Does it freeze well?

Yes – freeze up to 3 months and reheat on the stovetop.

Can I double this recipe?

Yes – just use a large slow cooker or stock pot.

Serving Suggestions for 8 Can Chicken Taco Soup

  • Top with sour cream, shredded cheese, diced avocado, or tortilla strips.
  • Serve with warm flour tortillas or cornbread.
  • Add hot sauce for extra spice.

👉 And of course, round out your meal with Easy One Hour Dinner Rolls!

Make-Ahead, Storage & Reheating for 8 Can Chicken Taco Soup

  • Store: Refrigerate up to 4 days.
  • Freeze: Cool completely, freeze up to 3 months.
  • Reheat: Warm gently on stovetop or in microwave.

More Great Soup Recipes

If this recipe made dinner easier tonight, you’ll love the 150+ no-fuss recipes in my new cookbook “Make It Simple.” You can grab the full cookbook bundle or digital set here → https://www.juliapachecorecipes.com/

4.52 from 29 votes

8 Can Taco Soup

By: Julia Pacheco
8 can taco soup is the ultimate dump-and-go dinner—just open, pour, and simmer for a hearty, flavor-packed meal with zero fuss!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 5 servings
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Ingredients 

  • 1 -14 oz can diced tomatoes, drained
  • 1 – 15 oz can black beans, drained and rinsed
  • 1 – 15 oz can pinto beans, drained and rinsed
  • 1 – 15 oz can sweet corn, drained
  • 1 – 15 oz can chicken breast, drained
  • 1 – 10 oz can cream of chicken soup
  • 1 – 1 oz packet taco seasoning
  • 1 – 14 oz can chicken broth
  • 1 – 10 oz can green enchilada sauce

Instructions 

Slow Cooker

  • Grease the slow cooker with nonstick spray, add all of the ingredients into the slow cooker stir well. Cook on LOW for 3-5 hours or HIGH for 2 hours.
  • Once cooked stir well. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!

Stovetop

  • Add all of the ingredients into a Dutch oven over medium heat. Heat until all of the ingredients are warmed through, stirring occasionally, about 20-30 minutes. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!

Video

Notes

  • Variations: Use rotisserie chicken, add green chiles, or stir in cheddar.
  • Storage: Refrigerate 4 days; freeze 3 months.
  • Reheat: Warm on stovetop or microwave until hot.

Nutrition

Calories: 391kcal | Carbohydrates: 60g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 2625mg | Potassium: 873mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1335IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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4.52 from 29 votes (26 ratings without comment)

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7 Comments

  1. Alexis says:

    5 stars

    I made this for my family last night. I used about 1 1/2 lbs of frozen chicken breast and shredded it up after it was fully cooked. This was enough to feed 5-6 adults and 1 toddler and every enjoyed it with crushed tortilla strips and shredded cheddar cheese on top. I added some Cholula to mine for a little kick. It was SO GOOD and the best part was how easy it was!

    Reply
  2. janice says:

    5 stars

    easy,low carb and delious

    Reply
  3. Kathleen West says:

    5 stars

    Hubby and I enjoyed your Taco Soup. I made a few changes, added can of green chillies, used fire roasted diced tomatoes and 1lb. 96% Lean ground beef instead of chicken and substituted chicken broth with Better than Bullion Beef. Due to lean beef no need to cook just mixed the meat up with ingredients. Served my soup over a bed of baby Spinach. Awsome meal. Thanks.

    Reply
  4. Macie says:

    Truly delicious recipe, I had never tried green enchilada sauce but it really increases the flavor of this soup!!

    Reply
  5. Jessica Mooney says:

    This is one of the easiest, best tasting taco soup recipes! Have even made it stove top when I was crunched for time! Making it tonight with ground beef! Hope it turns out as yummy as the chicken!

    Reply
  6. Lauren W says:

    This was very good and could not be easier. I find some slow cooker recipes tend to fall short and have minimal flavor. I used 2 chicken breasts instead of the canned chicken and frozen corn instead of canned. Cooked for 4 hours on low, chicken was cooked perfectly. Topped with sour cream, cheddar cheese, cilantro and tortilla strips. Thanks for the recipe, Julia!

    Reply
  7. Shania says:

    Can this recipe be made into an instant pot recipe?

    Reply