This post may contain affiliate links. Please read our disclosure policy.
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.
If you’re craving bold flavors, don’t miss my Slow Cooker Chicken Tortilla Soup, zesty Slow Cooker Taco Soup, or classic Slow Cooker Chili.
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.
For creamy favorites, try Slow Cooker Ham and Potato Soup, cheesy Slow Cooker Broccoli Cheese Soup, or family-favorite Slow Cooker Crack Chicken Soup.
Table of Contents
- Why You’ll Love This Recipe…
- Step-by-Step Recipe Video
- 8 Can Chicken Taco Soup Ingredients (and why they matter)
- 8 Can Chicken Taco Soup Variations
- How To Make 8 Can Chicken Taco Soup (Slow Cooker Method)
- Stovetop Method
- Tips & Tricks
- Desserts You Need to Make with These Soups
- 8 Can Chicken Taco Soup FAQs
- Serving Suggestions for 8 Can Chicken Taco Soup
- Make-Ahead, Storage & Reheating for 8 Can Chicken Taco Soup
- More Great Soup Recipes
- 8 Can Taco Soup – Slow Cooker and Stovetop Recipe
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.
Recipe at a Glance
⏰ 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 cozy Italian-style comfort, check out Slow Cooker Lasagna Soup, Slow Cooker Italian Vegetable and Sausage Soup, or Slow Cooker White Chicken Chili.
Made With Love,
– Julia
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.
8 Can Chicken Taco Soup Ingredients (and why they matter)
This recipe is pantry cooking at its finest — just 8 cans plus seasoning.
- 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.
For another easy dump-and-go meal, try my 6 Dump and Go Crockpot Recipes.
How To Make 8 Can Chicken Taco Soup (Slow Cooker Method)
Step 1: Grease the slow cooker with nonstick spray. If you like this recipe, you’ll love my full list of 15 Cozy Slow Cooker Soups.
Step 2: Add the ingredients. Give it a really good stir.
Step 3: Cook. LOW 3–5 hours or HIGH 2 hours.
Step 4: Stir, taste, and serve with toppings.
Stovetop Method
- Add all ingredients to a large Dutch oven over medium heat.
- Heat 20–30 minutes, stirring occasionally, until warmed through.
- Serve hot with toppings.
Full step-by-step instructions are in the recipe card below, which you can also print to save for later.
And of course, round out your meal with Easy One Hour Dinner Rolls or pair with one of my casseroles: Onion Chicken Potato Casserole, Zuppa Toscana Casserole, Spinach Chicken Orzo Casserole, or my comforting Creamy Chicken and Egg Noodles.
Tips & 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.
Desserts You Need to Make with These Soups
No cozy dinner is complete without a sweet ending! Pair your favorite slow cooker soup with one of these easy desserts:
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.
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 you loved this easy 8 Can Chicken Taco Soup, you’ll also enjoy my cozy Slow Cooker Marry Me Chicken Soup, hearty Slow Cooker Lentil Soup Stew, or classic Hearty Crockpot Chicken Noodle Soup.
8 Can Taco Soup – Slow Cooker and Stovetop
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
easy,low carb and delious
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.
Truly delicious recipe, I had never tried green enchilada sauce but it really increases the flavor of this soup!!
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!
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!
Can this recipe be made into an instant pot recipe?