Go Back

6-Can Chicken Taco Soup

6-Can Chicken Taco Soup is a fast Tex-Mex main dish with shredded canned chicken, beans, corn, and Rotel simmered until the flavors meld. It’s served with cool sour cream, melty shredded cheddar, and crunchy tortilla chips for a simple weeknight bowl.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Canned chicken and mix-ins
  • 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
  • 0.5 packet (1 oz) ranch packet Optional.
  • 2 jalapeños Optional.
  • 1 tbsp lime juice Add a squeeze and adjust seasoning.
Toppings
  • 0.5 cup sour cream
  • 0.75 cup shredded cheddar
  • 1 cup tortilla chips
  • 0.25 cup cilantro
  • 1 tbsp lime Use to finish or for extra squeezes if desired.

Equipment

  • 1 Dutch oven

Method
 

Prep the cans
  1. Open all 6 cans, then drain the chicken, black beans, and corn so the soup isn’t watery. Keep the drained chicken and vegetables ready by the pot.
Simmer the soup
  1. Add the drained chicken, black beans, corn, Rotel, chicken broth, and taco seasoning to a large Dutch oven. Stir to combine everything so the seasoning disperses evenly.
  2. Bring the mixture to a boil over medium-high heat, stirring once or twice as it warms. Stop boiling when you see steady bubbling across the surface.
  3. Reduce to a simmer and cook for 10-12 minutes until heated through and flavors meld. You should see gentle bubbling and an even, lightly thickened broth.
Finish and serve
  1. Stir in a squeeze of lime juice, then adjust seasoning to taste. Taste the broth and make sure the lime brightness balances the taco seasoning.
  2. Serve immediately topped with sour cream, shredded cheddar, tortilla chips, and cilantro. Add extra lime as desired so each bowl gets a fresh hit of citrus.

Notes

Pro tip: If you want extra heat, stir in jalapeños during the simmer so they soften and mellow. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stove until hot. Freezing: yes—freeze up to 2 months, then thaw and reheat; add toppings after reheating for best texture. For a lighter option, use reduced-fat sour cream and cheddar.