8 Can Chicken Taco Soup

Only 8 cans needed to make the MOST delicious chicken taco soup. It is just what you need to make a simple weeknight meal that the whole family will love!

Taco soup is full of flavor and a tried and true favorite! Make this in a variety of ways with my crockpot taco soup, easy cheesy taco soup or skinny taco soup.

8 Can Chicken Taco Soup

I love how easy this recipe is and that I have these 8 cans on hand at any given time. Add it all together and create one amazingly easy dish that is thrown into a stove top pot or slow cooker. As the taco soup is cooking the flavors begin to combines creating an irresistible soup. It is thick, rich and chunky! This taco soup is fresh and comforting in every bite!

On a day your family needs you, this chicken taco soup recipe is there for you. All the flavors and warmth it brings in each bowl will bring everyone comfort and love gathered around the table. My family loves these fresh ingredients and sees how easy it is to make. This is a weekly soup that we all love and find it as a family favorite. Keeping these simple ingredients in the pantry makes it even easier to make when you need it most. Add toppings on top and have a complete meal with the whole family!

Chicken Taco Soup Ingredients:

Each ingredient is one that you can have already in the pantry. It is simple to make and a tried and true favorite chicken taco soup. Only 8 cans to open, drain and dump into the pot. It is that quick and easy to make! I love all the smells this soup brings into my kitchen and how fresh it tastes after a few minutes of boiling. This recipe is one to make over and over again!

  • Tomatoes: Diced in a can and add it in the soup.
  • Corn: Drain the corn and add to the pot.
  • Black Beans: First drain and rinse the beans well to make sure the salt is washed off.
  • Pinto Beans: Adds the extra thickness that are creamy.
  • Cream of Chicken Soup: Thick soup mixed with small chicken bites. All ready to be added to the soup once opened.
  • Chicken Breast: Tender chicken in a can that is ready in minutes. Drain and add it in!
  • Green Enchiladas Sauce: Bring on some spice with this enchilada sauce.
  • Chicken Broth: A savory liquid that fills this soup with chicken flavoring.
  • Homemade Taco Seasoning: My homemade taco seasoning is so good and easy to make. Make ahead of time and store for 3 months!

Optional Toppings: 

  • Olives: Sliced
  • Avocado: Diced
  • Sour Cream: a dollop on top
  • Tortilla Strips: A crunch that brings texture to the soup.
  • Lime Wedges: Light and refreshing squeeze of lime tastes delicious!

How to Make Chicken Taco Soup:

Try this chicken taco soup with 8 cans and taco seasoning to make one AMAZINGLY delicious soup.  All the flavor you know and love with the comfort of family around your dinner table. Smell all the cans blend together in less than 30 minutes!

  1. Add all the ingredients: In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning. 
  2. Cook taco soup: Bring to a boil and reduce to a simmer over medium heat.  Let simmer for 5 minutes and serve with desired toppings.

All the cans of beans, corn, chicken and enchilada sauce in the pot with cream of chicken soup and chicken broth.

How to Make Taco Soup in a Slow Cooker:

Two ways to make this delicious taco soup recipe. On the stove top or in a slow cooker. Make it even easier having the slow cooker do all that work. Simply add all the ingredients into the slow cooker and stir together. Cook on low heat for 2 to 3 hours or until warmed through. Serve with all your favorite taco soup toppings!

Favorite Taco Soup Toppings:

Add all your favorite taco soup toppings and customize your meal just the way you like it. Mix it up or keep it plain! These variations are a fun way to enjoy your taco soup recipe.

  • Guacamole
  • Chopped cilantro
  • Salsa
  • Plain greek yogurt
  • Rice
  • Shredded Mexican blend cheese
  • Diced green or white onions
  • Jalapeños

All 8 cans of ingredients in the taco chicken soup cooking in a pot with a ladle showing the ingredients cooking together.

More of my Favorite Mexican Dishes:

  • Mexican Shrimp Skillet
  • Homemade Chimichanga Recipe
  • Best EVER Ground Beef Tacos Recipe
  • Easy Homemade Navajo Tacos
  • Sizzling Steak Fajita Roll Ups Recipe

A bowl of 8 can chicken taco soup garnished with lime wedges, sour cream, sliced olives, avocado and tortilla strips.

Print

8 Can Chicken Taco Soup

Only 8 cans to make the MOST delicious chicken taco soup is just what you need to make a simple weeknight meal that the whole family will love! A tried and true favorite soup! 
Course Dinner, Main Course
Cuisine Mexican
Keyword 8 can chicken taco soup, 8 can taco soup, chicken taco soup, Crockpot Taco Soup, taco soup, taco soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 People
Calories 184kcal
Author Alyssa Rivers

Ingredients

  • 1 can Tomatoes, diced 15 ounces
  • 1 can Corn, drained 15 ounces
  • 1 can Black Beans, rinsed 15 ounces
  • 1 can Pinto Beans, rinsed 15 ounces
  • 1 can Cream of Chicken Soup 10 3/4 ounce
  • 1 can Chicken Breast, drained 12 ounces
  • 1 can Green Enchilada Sauce 10 ounces
  • 1 can Chicken Broth 15 ounces
  • Homemade Taco Seasoning

Optional Toppings:

  • Olives sliced
  • Avocado diced
  • Sour Cream
  • Tortilla Strips
  • Limes Wedges

Instructions

  • In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning.
  • Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

Nutrition

Calories: 184kcal | Carbohydrates: 32g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 621mg | Potassium: 537mg | Fiber: 8g | Sugar: 4g | Vitamin A: 264IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 3mg

Tofu Sisig + Daing Na Bangus

This Tofu Sisig doesn’t only have that delicious, creamy, umami flavor we all love. It’s also easy to cook, vegetarian, healthy, and so budget-friendly!

#PHLockdown Day 13

Today, positive cases hit 1,418. There are now 14 positive cases in Caloocan City where I live. We stayed home the past few days and didn’t go out. I wasn’t able to blog for a few days because watching the news and going on online and seeing the updates became too much for me. I had to distance myself for a few days.

I re-watched Spartacus on Netflix and just cooked my heart out. I just go online when I post a food photo. Yes, I guess you can say it is one way of how I cope during this crisis. There is too much negativity in the air and only food photos can calm me down.

So forgive me if I’m sharing this TOFU SISIG just today.

I love Tofu Sisig not only because it’s healthy and delicious but because it’s also one of those budget-friendly ulams that costs less than ₱100. Imagine, a block of tokwa (firm tofu) only costs ₱25 and it already yields two big bowls of tofu.

You can watch the video below and just follow the instruction from there. Madali lang, promise.

WATCH THE VIDEO HERE:

OTHER TOFU RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 block tokwa or firm tofu, cut into bite size pieces
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp liquid seasoning
  • ½ cup mayonnaise
  • 2 green chili, sliced
  • 1 bird’s eye chili (optional)
  • calamansi

Directions
  1. Heat oil in a pan and fry the tofu in 2 batches, turning as needed. When cooked, remove from pan and set aside.
  2. Remove oil from the pan and heat butter (you can also use another pan for this).
  3. Sauté onion and garlic and cook until slightly softened, about 30 seconds.
  4. Add the bell pepper and green chillies and cook for another 20 seconds.
  5. Pour in the liquid seasoning and add bird’s eye chili (if using) and mix well.
  6. Add the cooked tofu cubes and mayonnaise and mix well to coat and heated through.
  7. You can squeeze out the calamansi or serve with calamansi on the side.
  8. Enjoy!

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Tofu Sisig + Daing Na Bangus appeared first on The Peach Kitchen.

Meal Plan(59)

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! Browse all of my free meal plans which include a grocery shopping list and tons of meal planning ideas including healthy and kid-friendly meals.

The hardest part of meal planning is finding the ideas, and creating a shopping list, so I’ve done that for you! Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

These five meals are popular with adults and kids alike and will serve about 4 people!

Monday: Buffalo Chicken Wraps

Tuesday: Porkolt

Wednesday: Pork Carnitas

Thursday: Creamy Pesto Tortellini Pasta Salad

Friday: Chicken Divan

Print Shopping List

Printable Shopping List for Meal Plan 59

Print Shopping List

The post Meal Plan(59) appeared first on Tastes Better From Scratch.