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6-Can Chicken Taco Soup

6-Can Chicken Taco Soup is a quick Tex-Mex stovetop soup made with canned chicken, beans, corn, Rotel, and chicken broth simmered until flavors meld. Serve it immediately with sour cream, shredded cheddar, crunchy 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco soup base
  • 2 can (12.5 oz each) 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 lime lime juice Optional—add a squeeze to finish.
  • ranch packet Optional.
  • jalapeños Optional.
Toppings
  • sour cream For topping.
  • shredded cheddar For topping.
  • tortilla chips For topping.
  • cilantro For topping.

Equipment

  • 1 Dutch oven

Method
 

Prep the canned ingredients
  1. Open the canned chicken, drain it, and shred it for the soup base.
  2. Open the black beans and corn, then drain both so you don’t add extra liquid to the pot.
Cook the taco soup
  1. Add the shredded chicken, black beans, corn, Rotel, chicken broth, and taco seasoning to a large Dutch oven.
  2. Bring everything to a boil over medium-high heat, stirring to combine everything evenly.
  3. Simmer for 10-12 minutes until heated through and flavors meld, stirring once or twice while it cooks.
  4. Add a squeeze of lime juice and adjust seasoning to taste.
Serve
  1. Serve immediately with sour cream, shredded cheddar, tortilla chips, and cilantro on top.

Notes

To keep the soup from getting watery, drain the chicken, beans, and corn well before adding them to the pot. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove until hot. Freeze for up to 2 months, then thaw in the fridge overnight and reheat; add toppings fresh. For a dairy-free swap, use dairy-free sour cream and omit shredded cheddar or use a dairy-free cheese alternative.