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6-Can Chicken Taco Soup

6-can chicken taco soup is a quick Tex-Mex meal where shredded canned chicken simmers with black beans, corn, Rotel, and taco seasoning until the broth turns flavorful. Serve it as a creamy, cozy bowl topped with sour cream, cheddar, cilantro, and tortilla chips.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 2 can (12.5 oz) canned chicken Drained and shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet ranch packet Optional.
  • 1 jalapeños Optional.
  • 1 lime juice A squeeze to finish.
Toppings
  • 1 sour cream
  • 1 shredded cheddar
  • 1 tortilla chips
  • 1 cilantro
  • 1 lime Optional extra wedge/juice for serving.

Equipment

  • 1 Dutch oven

Method
 

Prep the cans
  1. Open all 6 cans and drain the chicken, beans, and corn, then shred the chicken if needed.
  2. Drain the chicken thoroughly so the soup cooks up with a thicker, less watery texture.
Cook and combine
  1. Add all canned ingredients plus the taco seasoning packet to a large pot (Dutch oven) and stir to combine.
  2. Bring the pot to a boil over medium-high heat, stirring so the seasoning disperses.
  3. Reduce to a simmer and cook 10-12 minutes, stirring occasionally, until heated through and flavors meld.
Finish and serve
  1. Add a squeeze of lime juice and adjust seasoning to taste, then stir once more.
  2. Serve immediately topped with sour cream, shredded cheddar, tortilla chips, and cilantro.

Notes

Pro tip: For best flavor, stir once or twice during the 10-12 minute simmer so the taco seasoning and broth evenly coat everything. Refrigerate leftovers in a sealed container up to 4 days; reheat on the stove until hot. Freezing is not recommended because toppings and beans can change texture. For a lighter option, use reduced-fat cheddar and sour cream.