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I don’t know who came up with this soup, but whoever did is a genius and I want to thank them! I love this 8-can taco soup so much because it’s so dang easy and delicious. And did I mention it only requires 8 cans!? Plus one packet of taco seasoning, but who’s counting?
Make this incredibly easy soup on the stovetop or in the slow cooker for an almost effortless meal.
How To Make 8 Can Taco Soup
I have two different versions of this recipe: slow cooker and stovetop. They both are minimal effort, but require different time commitments and stirring commitments, haha!
For both recipes, essentially all you have to do is dump all of the ingredients and walk away.
For the slow cooker version, you’ll need about 3-5 hours on LOW or 2 hours on HIGH for this soup to be ready. But you can truly walk away and forget about it until your house smells amazing and it’s time to eat! Stir all the ingredients up and serve into bowls.
For the stovetop version, you’ll only have to heat all of the ingredients for about 20-30 minutes, but you’ll have to keep a closer eye on the soup so that it doesn’t burn on the bottom. You can’t totally forget about this one, as you’ll need to stir the soup every few minutes.
Both are incredibly easy, it really just comes down to how much time you have.
8 Can Taco Soup Toppings
I love to top this soup with all of my favorite Mexican toppings. This soup is perfect with shredded cheese, sour cream, cherry tomatoes or diced tomatoes, avocado, guacamole, tortilla chips, or cilantro. Did I miss any? Let me know if you top your taco soup with anything else!
What to Serve with 8 Can Taco Soup
You can totally serve this soup on its own. It’s hearty enough to be satisfying and filling all by itself, but if you’re willing to put in a little time into a side, even better!
You can serve this with Avocado Corn Salad, my Classic Side Salad, or some delicious homemade rolls.
8 Can Taco Soup – Slow Cooker and Stovetop
5
servings10
minutes5
hoursKeep the screen of your device on
Ingredients
1 -14oz can diced tomatoes, drained
1 – 15oz can black beans, drained and rinsed
1 – 15oz can pinto beans, drained and rinsed
1 – 15oz can sweet corn, drained
1 – 15oz can chicken breast, drained
1 – 10oz can cream of chicken soup
1 – 1oz packet taco seasoning
1 – 14oz can chicken broth
1 – 10oz can green enchilada sauce
Directions
- 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!
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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?