Grandson's Chicken Taco Soup

Sandra Allen


My grandson Jason buys ingredients each month and I make him 3-4 crock pots of soup. I think he could eat it from breakfast!!

One of his staples is Chicken Taco Soup. Originally I found it on line and it was called "8 Can Taco Soup" and the chicken was canned. I prefer fresh.

This makes about 10 cups...2 of which I keep! The rest gets frozen for his lunches at work. I work about 1.5 hours and the crock pots or soup pots do the rest.

I hope you enjoy this soup. It's especially good for potlucks and cold winter days!!

pinch tips: How to Debone a Chicken



10 1/cup servings


10 Min


2 Hr


Stove Top


1 lb
fresh skinless and boneless chicken
1 pkg
taco seasoning
8 oz
green chilies
16 oz
black beans, drained
16 oz
white beans, drained
16 oz
chicken broth
8 oz
cream of chicken soup
16 oz
corn, drained
16 oz
tomatoes, diced
1 slice
optional: spinach or flour tortilla
1 scoop(s)
optional: sour cream
1/4 c
optional: sugar

Directions Step-By-Step

In a crock pot or large pot on the stove, mix all ingredients from package and cans.
Dice the chicken and add.
Bring to boil and cover, simmering about 2 hours. This soup does not take long so you don't need a crock pot but they are nice just the same.
This is a wonderful soup but some might find the chili bite a bit too much. Adding the sugar helps.
Slice some tortillas if you like and sprinkle on the top along with some sour cream if you want just before you serve.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #beans, #chicken