8 Can Taco Soup (Slow Cooker or Stovetop)

Julia Pacheco

3 years ago

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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

Recipe by Julia Pacheco

Recipe rating: 4.5 from 29 votes

Course: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Cook Mode

Keep 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!