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6-Can Chicken Taco Soup

6-Can Chicken Taco Soup is a quick Tex-Mex main dish made by simmering canned chicken, beans, corn, Rotel, and chicken broth until the flavors meld. Serve it hot with sour cream, shredded cheddar, tortilla chips, and cilantro for a hearty, spoonable bowl.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Canned 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 ranch packet Optional.
  • 0.25 jalapeños Optional; add to taste.
  • 1 lime juice Squeeze in to finish, plus extra to serve if desired.
Toppings
  • 0.25 sour cream
  • 0.25 shredded cheddar
  • 0.5 tortilla chips
  • 0.25 cilantro

Equipment

  • 1 Dutch oven

Method
 

Prep and drain
  1. Open all 6 cans and drain the chicken, beans, and corn, then shred the drained chicken into bite-size pieces.
  2. Keep the drained chicken, beans, and corn ready while you gather the remaining canned items.
Simmer the soup
  1. Add the drained chicken, black beans, corn, Rotel, and chicken broth to a large pot along with the taco seasoning packet.
  2. Bring the soup to a boil over medium-high heat, stirring to combine everything.
  3. Simmer for 10-12 minutes until heated through and the flavors meld, stirring occasionally.
Finish and serve
  1. Stir in a squeeze of lime juice, then adjust seasoning to taste.
  2. Serve immediately topped with sour cream, shredded cheddar, tortilla chips, and cilantro.

Notes

Pro tip: simmer just until heated through—overcooking canned beans and corn can make the soup taste flat. Store leftovers in the refrigerator up to 3 days; reheat on the stove or microwave until hot. Freezing is not recommended because sour cream toppings and corn texture can change. For a dairy-free option, swap sour cream for plain Greek yogurt or skip it and add a squeeze of lime for brightness.