This eight-can taco soup recipe is one of the easiest and most delicious meals I have ever made. I always keep these ingredients stocked in my pantry for the crazy days when I need a fast meal. You can also use leftover chicken or ground beef instead of can chicken breast.
This soup is a great meal for beginning cooks (no matter their age) and can help them feel successful in the kitchen – there’s really no way to mess this one up.
Recipe Ingredient Notes
To make our eight-can taco soup recipe, you need the following ingredients”
- Black beans
- Pinto beans
- Diced tomatoes
- Sweet corn
- Chicken breast
- Cream of chicken soup
- Green enchilada sauce
- Chicken broth
- Taco seasoning
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Eight-Can Taco Soup
We weren’t lying when we said this was one of the easiest recipes you’ll make. This soup can be made in just a few simple steps:
- Spray slow cooker with nonstick cooking spray.
- Pour all the ingredients into slow cooker and stir together.
- Cook on low heat for 2-3 hours.
- Serve with your favorite taco soup toppings (see our list below with our favorites).
Recipe Notes
- You can easily adapt this recipe to make it on the stove. To do so, prepare it in a large stock pot over medium heat for about 20 minutes, or until heated through.
- Some of our favorite toppings include the following: lime wedges, sour cram, guacamole, diced tomatoes, chopped cilantro, plain Greek yogurt, crumbled cotija cheese, shredded Mexican blend cheese, diced avocado, diced green onions, tortilla chips, and jalapenos. Toppings are not included in nutritional estimate.
Freezer Meal Modifications
To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. We like to label ours with the recipe title and date using a sharpie for quick reference.
Lay bag flat in the freezer for up to 60 days. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
Spray slow cooker with nonstick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Creamy Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Healthy Chicken Vegetable Soup
- Hearty Chicken Tortilla Soup
- Instant Pot Creamy Chicken and Rice Soup
- Marry Me Chicken Soup
- Mexican Cheesy Chicken Corn Chowder
- Quick Italian Ground Turkey Soup
- Seven Can Chicken Tortilla Soup
Eight-Can Taco Soup
Ingredients
- 1 (15 ounce) can black beans, (drained and rinsed)
- 1 (15 ounce) can pinto beans, (drained and rinsed)
- 1 (14.5 ounce) can diced tomatoes, (drained)
- 1 (15 ounce) can sweet corn, (drained)
- 1 (12.5 ounce) can chicken breast, (drained)
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can green enchilada sauce
- 1 (14 ounce) can chicken broth
- 1 (1 ounce) packet taco seasoning mix
Equipment
Instructions
- Spray slow cooker with nonstick cooking spray.
- Pour all the ingredients into slow cooker and stir together.
- Cook on low heat for 2-3 hours.
- We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks super easy and tasty! I’ll definitely have to add that to my list of things to use. And its very similar to our “trash can soup” slow cooker. Basically….just toss in all your leftovers in the fridge, season, heat and you’re done. 🙂
Had the most AWESOME time at the BYBC yesterday and had so much fun meeting you all. Looking forward to many more fun times in the future, have a great Sunday!
Congrats girlies!
Hello Sisters, It was so fun to meet you at the BYB conference. You did a wonderful job & I had a great time. I have lots of pics on my blog about it!
Warmly, Michelle
Faith, Trust & Pixie Dust
PS – Lauren, next time you’re in the USU computer lab, say hello to my son “Jeff” for me {he’s the manager there!}.
Congrats on the cookbook! I put it on my amazon wish list! I am hoping to get it for Mother’s Day!
Smart idea with the canned chicken! My Tin Can Taco Soup uses ground turkey/beef & canned chicken would be super easy & delicious! Thanks for the tip! You are so smart Camille 🙂
~Amber @ Dessert Now, Dinner Later!
I’m a sucker for every slow cooker recipe you post!
Has anyone made this without beans? My family bolts if they see any hint of a bean!
Adding a packet of dry ranch dressing seasoning makes this even better!
Sounds wonderful, I cook for a crowd so it will be an easy meal for me…
Making this today! Although I am not a fan of canned chicken I will be using chicken breast. Can wait to try it, it looks delicious 🙂
My family has made taco soup for years! The original recipe we received has a can of kidney beans instead of black beans. I do one can of each of kidney, black, and pinto beans. I add hominy, but that wasn’t in our original recipe. Our recipe also has one packet of ranch dressing mix and one can of creamed corn (in addition to the regular can of corn). We also didn’t add cream of chicken soup, enchilada sauce or chicken broth… We just filled a few of our cans from the beans/corn/etc. with water (to get all the juices and leftovers out!) and added that to the pot. We put about a cup of canned storebought salsa in ours, as well as a small can of diced green chiles. Oh yeah, and we used ground beef!
This was my first time making taco soup – and everyone ate it with relish, getting seconds (and thirds) and discussing how good it was. I have decided that I need to stock the ingredients I don’t already have (canned chicken, enchilada sauce and taco seasoning (I have the spices that I could mix, but this was so much easier.) This is a winner recipe. Thanks
My 20 year old daughter is a soup nazi. Been eating soups daily since she is about 7 years old. I made this to bring to my job….but she smelled it and wanted some. ” OMG!!! Why isnt this for us?!?! ” she screamed. Thank you!!! I love easy and cheap!!!
Does anyone know how much this recipe makes?
Thanks!
Can this be prepared with red enchilada sauce. I make my own and have never done the green. What do you do to cut the bitterness of the tomato? Btw I love all your recipes 🙂
This would work great with red enchilada sauce.
Can you substitute anything for the cream of chicken soup?
I found a site that has a recipe that you can make as a substitute for cream of chicken soup. http://centercutcook.com/cream-soup-substitute/
Hope this helps! 🙂
Do you think it would be ok to use BBQ Canned chicken?
It should work just fine. The taste may be different with the BBQ added into the chicken.
How many does this serve?
It serves about 6 people.
Blend the beans with the broth so they are smooth. This will make the soup thicker and your family will not see any beans.
I have made Southwestern Stew with beef for years and is very similar to this recipe. Since I have made this recipe it is our new favorite. We LOVED the chicken and I didn’t think I would. Thanks for a great recipe!
I accidentally used red enchilada sauce instead of green. .. oops. Maybe my Wife won’t notice. 😛
My family loves this recipe, the only thing we do differently to it is add kielbasa.
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How could there be 757 calories in this recipe?? Is that an error?
Hi Kara, That would have to be an error. After looking at the ingredients there is no way that is has that many calories. I’ll send this on to the nutrition team and we’ll get that fixed. Thanks so much for bringing it to our attention.
Should be close to 370 calories.
Thanks for checking! not sure why my comment posted twice!
I stumbled upon your site via Pinterest. I prepped my first ever10 freezer crock pot meals-thank you! The recipes are very good, the instructions are clear and the images are spot on. We had the taco chili last week and it was delicious- I posted a picture of it on FB and lots of people messaged me for recipes, so I sent them a link to your site, I can’t take credit for something that is not mine. Thanks for sharing your knowledge and ideas.
Hi Valerie! We are so glad you stumbled across our blog through Pinterest! The freezer meals can sure be a lifesaver on busy nights! Thanks for sending them a link to our site. Have a great day!
Cyd (mom of the Six Sisters)
Do you think this would work with ground turkey instead of chicken? I don’t have chicken, but I have some ground turkey I need to cook up. Thanks!
Ground Turkey would work great in this recipe!
This was a wonderful meal!! My two year old loved it!! I used 3 frozen chicken breasts instead of the canned chicken and had it on low for 5-6 hours. Shredded the chicken when I got home from work, topped each bowl with shredded cheese, sour cream, and corn chips! Yummy!!!! Left overs for lunch today!!! Will make again!!!
Tried this today…LOVED IT!!!! I added a can of white beans & used red sauce ..didn”t have the green..very similiar soup to my granddaughters white chicken chili recipe..she uses a packet of white chicken chill seasining….I think this would be good served over rice.
I made it today & used the red sauce..delish..dont really know what the difference would taste like using the green.
Hi Miranda. Sorry I don’t have the exact measured amount. If you added water that would increase the amount of soup and reduce the calories per serving. My guess would be around 3/4 cup of soup to get 12 servings out of the entire recipe. You would almost have to measure it out. Hope this helps. Good for you on being healthy. I’ve been trying to stick to MyFitnessPal. Some days I do better than other days! 🙂 Have a great week!
I make something very similar that you may want to try. I brown 1 pound of ground turkey ( you may use ground beef) and onion powder equal to one onion in a large sauce pot. Then I add a packet of mild taco seasoning, a can of corn, a can of beans black or pinto drained, a can of stewed tomatoes, a can of of diced tomatoes, a small can of diced chilies, a small can of tomato sauce and simmer it altogether for about 30 minutes. I serve it with tortilla chips, sour cream, or grated cheese on top.
I found your site a while ago and love it. I am almost 55, so I have been around a while, but still find great new recipes to try. Can’t wait to try this one. Thanks girls!
I scour Pintrest on a daily basis and I love finding Six Sisters recipes! I have not found any yet that I have not enjoyed. This soup is on the stove right now and smells delicious! My husband comes home late due to his job and I giggle when he says Wow! What did you cook tonight? It smells heavenly. Thank you girls. Sisters in Christ.
Thanks Sonya! We loved your sweet comment! We are so happy that you like our recipes. Thanks so much for stopping by our blog!
I have made this recipe so many times…and always with rave reviews! My kids love it because it’s something they can put together & have the satisfaction of having made dinner for our family of 6!!!
And BTW, this recipe is is especially wonderful made in a Dutch oven, on a campfire. We had multiple campsites coming to see what smelled so good!
Hi Jennifer. I was reading your comment and never thought of making this in a dutch oven. That sounds so yummy! Now I know what we will be having next summer at our campouts!! Thank you so much for stopping by our blog! Have a wonderful Thanksgiving!
Add a sprinkle of sugar to taste to adjust the tomato bitterness. Tomatoes are very acidic, especially if you use fresh tomatoes instead of canned.
That’d be an entirely different soup. Lol
Hi!! I’m so excited to try this recipe… but #firstworldproblems… peapod substituted my green enchilada sauce for red… is this a deal breaker? Has anyone substituted before?? Help me save dinner!
If you like the taste of red enchilada sauce, you will be fine. Green enchilada sauce is a little lighter and fresher tasting.
Have you tried this in the instant pot yet?
I bought all these ingredients today and added jalapeños, sour cream, and shredded cheese to the bill for toppings. Total came to about $20. Not sure if this if informative but thought I would share 🙂 Also, not sure if this is typical. Thanks for the recipe! I will make and serve tomorrow!
Fantastic. I used white beans instead of pinto, red enchilada sauce and added 2/3 of a 4 oz can of mild chopped green chilies. Best tortilla soup recipe ever.
YUM! The changes you made sound delicious! Thanks for passing that onto us! 🙂
I have made this soup about five times since I found your recipe. It’s so delicious. I never get tired of it.
Canned chicken breast, who knew?
Hi Sheila. Thanks for letting us know how you liked the soup. It’s so easy and great for those crazy evenings. Have a Merry Christmas!
Woudl it still work right if I double the recipe to feed more people at my work potluck? I would like to be able to feed about 10-12 people with the recipe. Wasn’t sure if that would be too much for the crockpot to cook in three hours or not.
You should be fine if you have a large slow cooker. If not, you could make it in 2 slow cookers. It’s an easy recipe to double.
I use rotisserie chicken, much better than canned chicken. Pull all the white chicken off, divide it, freeze, you’ ll be set for the next batch of soup
Make it in the crock pot. I always use low sodium every chance..in the pk. of taco seasoning and some of the beans if I can find them
I would love to make this, but I really dislike enchilada sauce. Is there anything I can add with the Taco seasoning instead?
This looks like it would be good over a baked potato…
Mash up the beans really well before adding them (or use refried beans) and your family will never be the wiser. But they will be filled up with great taste and fiber!
This is a nice recipe for the winter! I like to use black beans instead of chili beans and ground turkey instead of beef. Yummy! This tasted just like chili and nothing like tacos. I won t be making this one again. My husband is not a chili lover for some reason.
I made the Taco Soup and I got 6 servings. I’m retired and live alone. I use my crock pot alot.
How the prep time is 5 minutes is unrealistic. Who’se opening your cans? Superman???
I timed the preparation and it took me 17.5 minutes to get everything into the crock pot. The soup is absolutely delicious. Just enough spice. I’m going to make it again and double the chicken.
Absolutely loved this recipe! Delicious! Whole family loved it and it’s now my favorite ( and easiest!) Taco soup recipe! I even made it easier since I didn’t have time to make it in the slow cooker just dumped everything in a Dutch oven and cooked it on top of the stove for 20 minutes. Perfect!
This soup ours a staple in our house. So easy and so good! I add half a box of ditalini pasta and make it in my Instant Pot.
That is not even remotely this soup!
This is so delicious. I make it a few times a month and there are rarely any leftovers. I boost the flavor by using Bush’s Southwest Style Pinto Beans, and add about 2 tsps of Cilantro paste, a little extra cumin, and about a half tsp of lime juice. I finish with shredded sharp cheddar, diced avocado, a dollop of sour cream, and some tortilla strips.
This was great! I wonder about a recipe for Steak Tortilla Soup. Campbell used to have a wonderful Steak Tortilla Soup.
I made this tonight for dinner. I wanted something easy that I could slow cook. It was a hit! Everybody loved it.
Can I use canned turkey chunks instead of canned chicken chunks? I have a lot of canned turkey and don’t know what to do with them.
You can totally use canned turkey chunks with this recipe too.
This looks deeeeeeelish! Is this a soup that could be canned? My concern is the cream of chicken soup. I’m fairly new to canning and unsure about this one ingredient. Thanks!
We have not tried canning this soup.
What would you suggest substituting for the cream of chicken soup to make this DF? Thank you! Excited to try this recipe!
I can’t wait to make. Looks yummy
It’s a family favorite! You will love the taste and it’s so easy to make.
Here is a recipe to make your own Dairy Free Cream of Chicken Soup – https://www.food.com/recipe/dairy-free-cream-of-chicken-523883
Super easy for a quick meal!
My 3 adult children…21 to 26…LOVE this recipe. They like having the Tortillas, cheese and sour cream as extras. There are never any leftovers. First time, I used red enchilada sauce as I couldn’t find the green and it was just as good as when I finally found the green sauce. We have this every other week as it is now a staple recipe. So eay too! We swap ground beef for the chicken too. Canned was fine but really couldn’t taste it in the recipe. It kind of got lost in the other ingredients.
Looks great! Is nutritional info at the end for whole recipe or per serving ?
It is per serving and that is getting 6 servings out of the recipe. If you get more servings – the calories will be less.
Love it! Just right for an elderly couple, we are on a small income and go to food banks and they give cans of everything just needed to buy a few things.
This is going to be a regular rotation for our busy nights! I love how easily you can tweak it to what you have on hand. Instead of corn, I used creamed corn, instead of regular diced tomatoes I used fire roasted tomotoes, I used cream of poblano in place of the cream of chicken, and That Great Sauce in leu of the green enchilada sauce. I used half of a Trader Joe’s taco seasoning because of the heat. I am 100% certain whatever similar combo you have on hand of the needed ingredients will make a delicious soup!
This was so awesome!
Just made this for the first time! I like that green enchilada taste. Absolutely yummy!!! Thank you!!