8-Can Chicken Taco Soup – Hearty, Quick, and Full of Flavor – Page 2

👨‍🍳 Instructions

Open and prep: Drain the pinto beans, black beans, and corn. Leave the liquids in the other canned ingredients unless noted.
Add to pot: In a large soup pot or Dutch oven, dump in all 8 cans and their contents (unless drained) along with the taco seasoning.
Stir and simmer: Mix well and bring the soup to a gentle boil over medium heat.
Simmer uncovered: Let it simmer for 15–20 minutes, stirring occasionally, until heated through and flavors meld.
Serve hot: Ladle into bowls and serve immediately with your choice of toppings.

Top with: Sour cream, shredded cheese, diced avocado, chopped cilantro, green onions, lime wedges, or jalapeños.
Crunchy additions: Serve with tortilla chips, crushed taco shells, or cornbread on the side.
Bulk it up: Add cooked rice or cooked pasta for a heartier soup base.