This 8-can Chicken Taco Soup brings together a medley of beans, corn, chicken, and Mexican-inspired flavors in a hearty, comforting dish. It’s perfect for busy days when you want a home-cooked meal without a long prep time. The addition of optional spices like cumin and chili powder can elevate the taste, while garnishes like sour cream, tortilla chips, and avocado add a delightful finishing touch. This soup is versatile, easy to make, and perfect for a cozy meal with all the family.
Why You’ll Love This Recipe:
Quick and Easy: With minimal chopping or prep work, this soup comes together in under 30 minutes.
Pantry-Friendly: All ingredients are canned or shelf-stable, so you can keep them on hand for a last-minute meal.
Bold Flavors: Taco seasoning and optional spices add depth and zest to the soup.
Versatile and Customizable: Adjust the spice level, add extra vegetables, or switch up the garnishes to make it your own.
Key Ingredients:
Beans: Draining and rinsing the beans reduces excess sodium and helps control the soup’s consistency.
Green Enchilada Sauce: Adds a unique tang and slight heat to the soup. You can use mild or medium, depending on your spice preference.
Diced Green Chiles: Adds a subtle kick. Feel free to omit for a milder soup or add extra for more spice.
Chicken: Canned chicken is convenient, but you can also use leftover cooked chicken or rotisserie chicken for added flavor.
Taco Seasoning: This seasoning mix is a quick way to pack in flavor. For a homemade option, combine chili powder, cumin, garlic powder, and onion powder.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Preparation Steps
1. Prepare the Base
Gather Ingredients: Collect all necessary ingredients for easy access as you cook.
Combine Ingredients: In a large stockpot over medium-high heat, add:
1 can of pinto beans (drained and rinsed)
1 can of black beans (drained and rinsed)
1 can of sweet corn kernels (drained)
1 can of diced tomatoes (with juice)
2 cups of shredded chicken breast (pre-cooked)
1 cup of green enchilada sauce
1 can of diced green chiles (optional, for extra heat)
4 cups of low-sodium chicken broth
Stir everything to combine.
2. Season to Perfection
Add Seasonings: Stir in 1 packet of taco seasoning.
Optionally, add 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to deepen the flavor.
Adjust Salt and Pepper: Taste the mixture, then add salt and pepper as needed (the taco seasoning already provides a lot of flavors).
3. Simmer to Blend
Bring to a Boil: Increase heat to bring the mixture to a gentle boil.
Reduce Heat and Simmer: Lower the heat to medium-low and simmer uncovered for 20-30 minutes, stirring occasionally to blend flavors and prevent sticking.
Check Consistency: If the soup is too thick for your preference, add a bit more chicken broth.
4. Garnish and Serve
Ladle into Bowls: Serve the soup hot in individual bowls.
Add Toppings: Garnish with:
A dollop of sour cream for creaminess
A handful of crunchy tortilla chips for texture
Slices of avocado for richness
Optional Garnishes: Sprinkle with chopped cilantro, shredded cheese, or lime wedges for extra flavor.
Serving Suggestions:
This Chicken Taco Soup is delicious on its own, but here are a few ideas to make it even more satisfying:
Side Salad: Serve with a simple side salad topped with avocado, tomatoes, and a light vinaigrette for a fresh contrast.
Mexican Rice: A scoop of rice in the soup or on the side adds extra texture and makes the meal more filling.
Cornbread: A slice of warm cornbread is perfect for dipping into the flavorful broth.
Quesadillas: Pair with a cheese quesadilla for an extra treat, especially for kids.
Storage and Reheating Tips:
This soup is great for meal prep, as it stores and reheats well.
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual servings in the microwave for 1-2 minutes, stirring halfway through.
Recipe Variations:
Try one of these variations to customize the soup to your taste:
Creamy Chicken Taco Soup: Add 1/2 cup of heavy cream or a few ounces of cream cheese during the last 5 minutes of cooking for a creamy version.
Spicy Kick: Add a diced jalapeño or extra chili powder if you like a bit more heat.
Vegetarian Option: Skip the chicken and use vegetable broth to make it vegetarian. You can add extra beans or a can of chickpeas for added protein.
Fresh Veggies: Stir in fresh bell peppers, zucchini, or chopped spinach during the last 10 minutes of cooking for extra nutrients.
Southwest Corn: Use southwest-style canned corn for an extra burst of flavor and a hint of spice.
Conclusion:
This 8-Can Chicken Taco Soup is a quick and easy meal that delivers comforting, bold flavors with minimal effort. Perfect for busy nights or lazy weekends, it’s a soup that’s ready in no time but still tastes like it’s been simmering all day. Just dump, stir, and enjoy the wonderful, warming flavors of this delightful taco-inspired soup. Enjoy every delicious spoonful!
8-Can Chicken Taco Soup
Ingredients
- 1 can pinto beans 15 oz, rinsed and drained
- 1 can black beans 15 oz, rinsed and drained
- 1 can sweet corn kernels 15 oz, drained
- 1 can diced tomatoes 14.5 oz, with juice
- 1 can chicken breast 12.5 oz, drained and shredded
- 0.5 can green enchilada sauce or 1, 10 oz can
- 1 can diced green chiles 4 oz, optional
- 1 can low-sodium chicken broth 14 oz
- 1 packet taco seasoning 1 oz
- 0.5 teaspoon cumin optional
- 0.5 teaspoon chili powder optional
- 0.5 teaspoon garlic powder optional
- 0.5 teaspoon onion powder optional
- kosher salt and freshly ground pepper to taste
Instructions
- In a large stockpot over medium-high heat, add pinto beans, black beans, corn, diced tomatoes with juice, shredded chicken, green enchilada sauce, diced green chiles, and chicken broth. Stir to combine.
- Stir in the taco seasoning. Optionally, add cumin, chili powder, garlic powder, and onion powder for extra flavor. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20-30 minutes, stirring occasionally. If the soup is too thick, add additional chicken broth.
- Serve hot in individual bowls. Garnish with sour cream, tortilla chips, and avocado slices. Optional garnishes include chopped cilantro, shredded cheese, or lime wedges.