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10 can taco soup in two gray bowls
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5 from 2 votes

10 Can Chicken Taco Soup

10 can chicken taco soup is the easiest cozy soup you'll ever make! If you can open some cans you can easily make this family friendly dinner in a snap. Featuring a bold broth with chicken, beans, corn, and tomatoes, you'll love this zesty soup!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Tex Mex
Servings: 6
Calories: 589kcal

Ingredients

  • 2 12.5 oz cans chunk chicken breast drained
  • 2 14.5 oz cans diced tomatoes 1 undrained & 1 drained of juice
  • 1 15 oz can corn kernels undrained
  • 1 15 oz can pinto beans undrained
  • 1 15 oz can black beans undrained
  • 1 15 oz can chicken broth
  • 1 10 oz can green enchilada sauce
  • 1 packet taco seasoning
  • 1 can cream of jalapeno soup optional

Instructions

  • Add all of the ingredients to a Dutch oven, or other large soup pot.
  • Stir everything together to evenly combine.
  • Bring the pot to a boil over high heat. Once the soup reaches a boil, immediately reduce the heat to low so that the soup's at a nice simmer.
  • Let the taco soup simmer for 15-20 minutes.
  • Ladle into bowls and serve warm with desired toppings.

Notes

  • You can also make this recipe in the slow cooker or crockpot! Just add all the ingredients and cook on low for 2 hours.
  • If you want to make this with a different cream of soup, you could use cream of chicken or cream of cheddar. You could also omit it.
  • Want to add some heat? Add a can of diced jalapenos or use spicy enchilada sauce.

Nutrition

Calories: 589kcal | Carbohydrates: 59g | Protein: 40g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1335mg | Potassium: 1172mg | Fiber: 16g | Sugar: 11g | Vitamin A: 852IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 6mg