Dinner

8-Can Chicken Taco Soup Recipe

ByElena Hart September 2, 2026September 2, 2026

Introduction

This 8-Can Chicken Taco Soup is a quick and easy recipe perfect for busy weeknights. Packed with beans, corn, chicken, and flavorful spices, it brings the vibrant taste of tacos into a comforting bowl of soup.

A black pot filled with thick, orange-brown chicken soup containing visible chunks of shredded chicken, whole black beans, yellow corn kernels, small pieces of green peppers, and scattered chopped cilantro throughout; on the surface, there are two lime wedges and a dollop of white sour cream, with fresh cilantro leaves placed on top for garnish, set against a white marbled texture with a piece of light gray cloth partially visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

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 can, 10 oz)

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

Step 1: In a large stockpot over medium-high heat, combine the pinto beans, black beans, corn, diced tomatoes with juice, shredded chicken, green enchilada sauce, diced green chiles (if using), and chicken broth. Stir well to mix all the ingredients.

Step 2: Stir in the taco seasoning along with optional cumin, chili powder, garlic powder, and onion powder for extra depth of flavor. Season with kosher salt and freshly ground pepper to your liking.
Step 3: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let the soup simmer uncovered for 20 to 30 minutes, stirring occasionally. If the soup gets too thick, add a little more chicken broth until you reach your desired consistency.
Step 4: Serve the soup hot in bowls and add your favorite garnishes such as sour cream, tortilla chips, avocado slices, chopped cilantro, shredded cheese, or lime wedges.

Tips & Variations

For a spicier kick, add chopped jalapeños or a dash of hot sauce during cooking or as a garnish.
Use leftover rotisserie chicken instead of canned chicken for a fresher taste.
For a thicker soup, mash a few beans before adding them or simmer longer to reduce liquid.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a black pot filled with a thick soup made of shredded chicken, black beans, yellow corn, and small green pieces, all mixed in a reddish-brown broth. On top of the soup, there are some fresh green cilantro leaves, two lime wedges, and a dollop of white sour cream resting near the lime. The pot sits on a surface with a white marbled texture and a light-colored cloth is partially visible at the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ingredients instead of canned?

Yes, you can substitute fresh beans and vegetables, but the cooking time will increase. Make sure to cook beans thoroughly before adding other ingredients.

Is this soup gluten-free?

Most taco seasonings are gluten-free, but it’s best to check the label to be sure. All other ingredients are naturally gluten-free, making this soup suitable for a gluten-free diet when using appropriate seasoning.