8 Can Chicken Taco Soup

When chilly evenings call for something hearty and satisfying, nothing hits the spot quite like a warm bowl of taco soup. This 8 can chicken taco soup is a delicious, easy-to-make meal that feels comforting without requiring hours in the kitchen. Packed with bold flavors, tender chicken, and just the right amount of spice, it’s the kind of soup that turns a regular weeknight into a cozy gathering around the table.

What makes this taco soup recipe so special is its simplicity. Using just eight cans of pantry staples, you can whip up a meal that tastes like it simmered all day. From diced tomatoes and corn to beans and salsa, each ingredient adds layers of flavor without overwhelming your taste buds. It’s a perfect example of homemade taco soup that’s both convenient and delicious.

One of the best parts about this recipe is how versatile it is. You can serve it on its own, spoon it over rice, or even top it with cheese, sour cream, and crushed tortilla chips for a little extra indulgence. Whether you’re feeding a family, prepping for a potluck, or making lunches for the week, this 8 can taco soup is a true crowd-pleaser.

Learning how to make 8 can chicken taco soup is easier than you might think. With minimal prep and just a few steps, you’ll have a hearty, flavorful dish ready to enjoy in under an hour. It’s a go-to recipe that’s perfect for anyone who loves bold, comforting flavors without spending hours in the kitchen.

Why You’ll Love It

• Super Simple and Quick – This taco soup recipe comes together in under an hour using just eight cans. No chopping, no fuss—just pour, stir, and simmer. It’s the kind of homemade taco soup that makes weeknight dinners stress-free.
• Flavorful and Comforting – Each spoonful is packed with tender chicken, hearty beans, sweet corn, and a hint of spice. The flavors meld beautifully, giving you a satisfying meal that warms you from the inside out.
• Budget-Friendly – Using pantry staples means this 8 can chicken taco soup is easy on the wallet without sacrificing taste. You get a full, hearty meal without breaking the bank.
• Family-Friendly – Mildly spiced and packed with wholesome ingredients, it’s a dish everyone can enjoy. Kids love it, adults love it, and leftovers are just as good the next day.
• Versatile for Any Occasion – Serve it as a simple soup, a taco bowl, or even use it as a filling for nachos. This 8 can taco soup adapts to your cravings and makes mealtime exciting every time.

Ingredient List

Soup Ingredients

• 2 cups cooked, shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) Rotel (tomatoes & green chilies)
• 1 can (10 oz) cream-style corn
• 1 can (10 oz) chicken broth

Seasonings

• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Ingredient Notes

• I always use Rotel in my taco soup—it adds just the right kick of flavor without overpowering the dish.
• Don’t skip the cream-style corn! It gives the soup a creamy, slightly sweet texture that balances the spices beautifully.
• Shredded chicken works best if it’s tender and juicy; leftover rotisserie chicken is a lifesaver here.
• Taco seasoning is key for that classic taco soup taste. I like using a mild one so it’s family-friendly.
• I usually drain and rinse the beans—this keeps the soup from tasting too salty while still keeping it hearty.

Kitchen Equipment Needed

• Large Stockpot or Dutch Oven – Perfect for cooking all the ingredients together; I love using my heavy-bottomed Dutch oven because it heats evenly.
• Wooden Spoon or Silicone Spatula – For stirring without scratching your pot. I always reach for my silicone spatula—it’s gentle and flexible.
• Measuring Cups & Spoons – Essential for getting the seasonings just right.
• Can Opener – A must-have for opening all eight cans quickly and safely.
• Cutting Board & Knife – Only needed if you’re shredding fresh chicken or chopping extra toppings.
• Ladle – Makes serving the soup neat and easy. My favorite is a deep, sturdy ladle that holds plenty in one scoop.

Instructions

Step 1: Prepare the Chicken

1. If using raw chicken, place 2 cups of chicken breasts in a medium pot.
2. Cover the chicken with water (about 2–3 cups).
3. Turn the heat to medium-high and bring the water to a gentle boil.
4. Reduce the heat to low and simmer for 15–20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
5. Remove the chicken from the pot and let it rest on a cutting board for 5 minutes.
6. Shred the chicken using two forks.
   Pro Tip: Use warm chicken—it mixes into the soup more evenly than cold.

Optional: You can also use pre-cooked or rotisserie chicken to save time.

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Step 2: Open and Prepare the Cans

1. Use a can opener to open all 8 cans: black beans, kidney beans, corn, diced tomatoes with green chilies, Rotel, cream-style corn, and chicken broth.
2. Drain and rinse the black beans and kidney beans in a colander.
3. Drain the corn and set aside.
   Pro Tip: Rinsing the beans prevents extra saltiness and keeps the soup tasting fresh.

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Step 3: Combine Ingredients in the Pot

1. Place a large stockpot or Dutch oven on the stove over medium heat.
2. Add the shredded chicken, black beans, kidney beans, corn, diced tomatoes with green chilies, Rotel, cream-style corn, and chicken broth.
3. Stir gently with a wooden spoon or silicone spatula to combine everything evenly.

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Step 4: Add Seasonings

1. Sprinkle 1 packet of taco seasoning (or 2 tbsp homemade taco seasoning) over the soup.
2. Add 1 tsp garlic powder and 1 tsp onion powder.
3. Season with salt and pepper to taste.
4. Stir well to make sure the seasoning is fully incorporated.
   Pro Tip: Taste the soup after it simmers for a few minutes and adjust the seasoning if needed—it will enhance the flavors.

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Step 5: Simmer the Soup

1. Turn the heat to medium-low.
2. Cover the pot with a lid, leaving a small gap for steam to escape.
3. Let the soup simmer for 20–25 minutes.
4. Stir occasionally to prevent sticking.
   Pro Tip: Simmering slowly allows the flavors to meld beautifully without overcooking the chicken.

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Step 6: Serve and Enjoy

1. Turn off the heat and let the soup rest for 5 minutes.
2. Ladle the soup into bowls.
3. Optional: Top with shredded cheese, sour cream, crushed tortilla chips, or fresh cilantro for extra flavor.

Pro Tip: This soup tastes even better the next day—store leftovers in an airtight container in the fridge for up to 4 days.

Tips and Tricks for Success

• Use shredded rotisserie chicken to save time without sacrificing flavor.
• Rinse canned beans to reduce excess salt and improve the soup’s texture.
• Stir the soup occasionally while simmering to prevent sticking and ensure even cooking.
• Taste and adjust seasonings after simmering—sometimes a little extra taco seasoning or salt can elevate the flavors.
• Let the soup rest for 5 minutes before serving to allow the flavors to fully meld.
• Make extra! This 8 can chicken taco soup freezes beautifully for up to 3 months.

Ingredient Substitutions and Variations

• Chicken: Swap shredded chicken for cooked ground turkey or beef for a different protein twist.
• Beans: Use pinto beans or chickpeas instead of black and kidney beans.
• Corn: Frozen or fresh corn can replace canned corn—just add a few extra minutes to cook if frozen.
• Cream-style corn: Use a can of regular corn with ¼ cup heavy cream for a slightly lighter version.
• Spice level: Add diced jalapeños or a pinch of cayenne pepper if you like your taco soup with a little more heat.
• Vegetables: Toss in diced bell peppers or zucchini for extra nutrition and color.

Serving Suggestions

• I love serving this 8 can chicken taco soup with warm, soft tortillas on the side—it’s perfect for dipping!
• Top your bowl with shredded cheddar, a dollop of sour cream, and crushed tortilla chips for a fun, layered texture.
• Serve over a bed of fluffy white or brown rice for a filling taco soup bowl that doubles as a complete meal.
• Pair with a fresh green salad or avocado slices to balance the warmth and spice of the soup.
• For a casual weeknight, scoop the soup into bread bowls—it makes dinner feel extra cozy and comforting.

Storage and Reheating Instructions

• Refrigerator: Store leftover soup in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months.
• Reheating on the Stove: Pour soup into a pot and heat over medium heat until warmed through, stirring occasionally.
• Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between until hot.
• Tip: If the soup thickens too much after refrigeration, stir in a splash of chicken broth or water while reheating to restore the perfect consistency.

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! Swap the chicken and chicken broth for beans, vegetables, and vegetable broth. You’ll still get that hearty, comforting taco soup flavor.

Can I use fresh chicken instead of canned or rotisserie?

Yes! Just cook and shred the chicken first. Make sure it reaches an internal temperature of 165°F (74°C) before adding it to the soup.

How spicy is this taco soup?

This 8 can chicken taco soup is mild by default, but you can adjust the heat with extra Rotel, jalapeños, or a pinch of cayenne pepper to suit your taste.

Can I freeze leftovers?

Definitely! Store the soup in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with this taco soup?

It’s delicious on its own or served with tortillas, rice, a fresh salad, or toppings like cheese, sour cream, and crushed tortilla chips.

Can I make this in a slow cooker?

Yes! Combine all ingredients in a slow cooker, cover, and cook on low for 4–5 hours or high for 2–3 hours. Add cheese or sour cream just before serving.

Did you try this recipe? Let me know in the comments how it turned out!