8 Can Chicken Tortilla Soup

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8 can mexican chicken soup 2

This recipe is called 8 Can Chicken Tortilla Soup, OR 8 Can Mexican Chicken Soup, I think either way you get the idea! I happen to call it “Mexican” and my husband calls it “tortilla” not sure who is right, but it doesn’t matter as long as you make some!

Just as simple and easy as it sounds, you need only 8 cans and packet of Taco Seasoning, or you can make your own Taco Seasoning (recipe HERE) for an awesome lunch or dinner! Most likely you will have everything in your pantry.

8 can soup

This is a staple recipe in our home. Anytime I have leftover chicken or pork I throw this together. It is also so super simple my kids will make it when I ask them to. You can make it quick directly on your cook top, and eat within 30 minutes. OR you can add everything to your crockpot and leave it on low all day, coming home to an awesome meal!

Tucker 8 Can chicken tortilla soup

My son ads cheese, tortilla chips, avocado and sour cream to his.

chicken tortilla soup Storie

I use “mild” green chili sauce and taco seasoning, so that my little kids eat it up! But, you can add some heat if you need to. This is so versatile and good, you need to make some soon!

8 Can Mexican Chicken Soup

4.4 from 5 reviews

8 Can Chicken Tortilla Soup
Recipe type: Soup

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (15 oz) can sweet corn, drained
  • 1 (12.5 oz) can chicken breast, drained
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10 oz) can green enchilada sauce
  • 1 (14 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning

  1. Open and pour all ingredients into a large stock pot or into your slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese, sour cream, avocado and tortilla chips.

Check out the Crock Pots on sale and the dutch oven I use is HERE.

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  1. Beth says

    Dinner tomorrow night! I had all but one thing already, even the cheese, sour cream, and chips! Sounds delicious and you can’t get easier than a crockpot. Thanks!

  2. Jen says

    I made this today. My enchilada sauce (not green)was sketchy so I omitted it and used a small can of green chilies instead. I also used leftover chicken instead of canned and the gravy (and corn!) from the same meal instead of the cream of chicken soup. Initial taste tests say yummy! I think I’m going to zing it up a little with some sriracha ;)

  3. Annette says

    If you drain everything, what provides the liquid for the soup? It doesn’t seem that the one can of broth, enchilada sauce and cream of chicken alone would provide enough liquid for the soup – esp not 8 servings.

  4. Leslie says

    Well, it’s in the crockpot now! I ran to the store, got everything, came home, thru it together and after we go to the gym it should be ready!

  5. Shantel says

    Easy peasy recipe! The only 2 things I did differently were boiling & shredding my own chicken, and I doubled the recipe. Quick recipe and delicious!!

  6. Alan says

    I’m working on my 4th week of having this soup ready to eat in the fridge. Great to have on a cold day! Thank you

  7. Gigi says

    Delicious… I made this at home like two weeks ago and was a HIT. Also I took all the ingredients to a trip last week and made this recipe at my hotel room on my rice cooker LOL, we have some leftover and shared with the housekeepers it was a really cold day, they enjoyed the soup. Thanks for sharing!!

  8. Jason says

    Our 10-year old selected this for her birthday dinner. It was as good or better than tortilla soup I’ve had at restaurants. I think next time we’ll try the home-made taco seasoning to control the salt a bit. We plan on making it a regular item on the meal rotation. Thanks for such a great recipe, and for all the work you put in both sites. Go Highlanders!

    • Tiffany says

      It is really good. It is so easy and such a family favorite! Go Cavaliers! ;) I have to learn to say that now!

      • Ro says

        I have made this soup so many times. My family loves it and so do my friends and co workers. The only thing I do different is I don’t use the tomatoes instead I add in diced jalapenos from a can and I don’t drain the beans. Once the soup is nice and hot I add in shredded sharp cheddar cheese (1 1/2 cups) and let it all melt in the soup. Yummilicious.

  9. bonbon says

    I think this would be great with leftover rotisserie chicken. Walmart has a similar recipe using their rotisserie chicken, black beans, kidney beans, corn, taco seasoning, and 6 cups of chicken stock. But I think that your recipe sounds much more complete and rounded with the tomatoes and enchilada sauce. I will have to try it very soon. I’m sure my review will be as raving as all the others. I just love this kind of thing!

  10. Karla says

    My husband and my son loves it. This is the 3rd time it make it in less than 2 weeks. I added roastesorized chicken from walmart it was bomb!

  11. Elizabeth says

    I’ve been seeing this recipe all over pinterest and finally decided to try it. I bought the stuff to make it yesterday but having it tonight. I have tortillia chips and cheese for mine! It’s a very unusual day here in Mississippi…it’s snow on the ground in November..so it’s going to be a perfect day for it! AFter going to 3 grocery stores none had the green enchilada sauce, so I had to get the red.

  12. Tiffany says

    HELP! You put to cook on low for 3-4 hours; however, I work longer days.

    Has anyone cooked on low for 10 hours?

    Hoping that I won’t be coming home to burnt soup :(

  13. nicole Reo says

    I put all of the ingredients in my slow cooker….will it be fine cooking for 6 hours? I used chicken breasts instead of the canned chicken. I am worried it might burn.


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