This 8 Can Taco Soup may be the easiest Soup Recipe we’ve ever posted! Seriously, just dump 8 cans of ingredients into your Stove Top Pot, Instant Pot or Slow Cooker! You’ll have the most amazing tex-mex flavored soup ever! And you can tweak it and top it however you’d like!
Mexican Inspired Dishes
At Bubba Pie, we are all about Comfort Food from all over the world. We love finding flavors, textures and culinary traditions to bring into our own kitchen. One of our favorites is Mexican Cuisine. From a Crockpot Mexican Casserole and a Mexican Fruit Salad, to this DELICIOUS Mexican Street Corn Salad, we’ve had a ton of fun bringing some spice into our home!
What Is An 8 Can Taco Soup?
They call this an 8 Can Soup because you simply need to dump 8 cans of ingredients into your Stove Top Pot or Crockpot! It’s that easy!
Why Is This Taco Soup So Popular?
This is an awesome soup because you can have the ingredients ready to go at any time! The long shelf life of all these ingredients makes it so you can always have them laying around. And if you need a quick dinner, your ready to go. When shopping for this recipe, I’d by at least 3 of each can. That is three delicious mexican soup diners! I promise, you’ll be craving this soup again before the other cans expire!
How To Make 8 Can Taco Soup
Ok. Ready? Are you writing this down? You open all 8 cans of your ingredients and dump them into a medium/large pot on your stove. Bring all the ingredients to a boil and then simmer for 5 minutes. Then eat.
Chicken Taco Soup Ingredients
- 15 oz Can of Black Beans (drained)
- 15 oz Can of Pinto Beans
- 15 oz Can of Corn (drained)
- 15 oz Can of Diced Tomatoes
- 12.5 oz Can of Chicken Breast
- 10.75 oz Can of Cream of Chicken Soup
- 10 oz Can of Enchilada Sauce
- 14 oz Can of Chicken Broth
- Taco Seasoning
Do You Have To Use All 8 Ingredients In This Soup?
Nope! This soup is “SOUPER” easy to improvise with. Tweak it however you want to! Just make sure you are using the cooked chicken in a can. Don’t put raw meat in this recipe, it’s not designed for it!
Can You Make 8 Can Taco Soup In A Slow Cooker?
Yep! It’s just like the stove top method but will take you a little longer. Just put all the ingredients for the taco soup in your Crockpot. Cook on low for 2-4 hours.
Instant Pot Taco Soup Recipe
Want to make it in your Pressure Cooker? No problem! Just put all of the ingredients into your Instant pot, seal the lid and the press “0”. Once the it comes to pressure, your 8 can taco soup should be ready to heat. You can either manual release or natural release the steam.
8 Can Taco Soup Toppings
- Jalapenos
- Cilantro
- Tortilla Strips
- Lime
- Sour Cream
- Avocado/Guacamole
- Olives
- Greek Yogurt
- Shredded Cheese-Mexican Blend, Cheddar, etc.
Other Variations
- You could cook a cup of rice and pour your portion of soup over it to make this dish go a little further.
- You can also add some spice by using tomatoes with chilis in them like Rotel Tomatoes.
LOOKING FOR MORE TEX MEX RECIPES, CHECK OUT:
- DORITO CHICKEN CASSEROLE
- WALKING TACO CASSEROLE
- TACO SPAGHETTI
- TACO LASAGNA
- CHICKEN ENCHILADA SUIZA
- JALAPENO POPPER CHICKEN CASSEROLE
8 Can Taco Soup
Ingredients
- 15 oz Can of Black Beans drained
- 15 oz Can of Pinto Beans
- 15 oz Can of Corn drained
- 15 oz Can of Diced Tomatoes
- 12.5 oz Can of Chicken Breast
- 10.75 oz Can of Cream of Chicken Soup
- 10 oz Can of Enchilada Sauce
- 14 oz Can of Chicken Broth
- Taco Seasoning
Instructions
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Open all 8 cans of ingredients.
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Pour into large pot and bring to a boil.
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Reduce heat to medium and simmer for 5 minutes.
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