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6-Can Chicken Taco Soup

6-Can Chicken Taco Soup is a quick Tex-Mex soup made by simmering canned chicken, beans, corn, Rotel, and broth until flavors meld. It finishes bright with lime juice and is served with sour cream, 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
Optional flavor boosts
  • 1 packet ranch packet optional
  • 0.25 jalapeños optional, to taste
  • 1 tbsp lime juice squeeze to finish; optional if omitting lime to taste
Toppings
  • 0.25 cup sour cream for serving
  • 0.5 cup shredded cheddar for serving
  • 1 cup tortilla chips for serving
  • 2 tbsp cilantro for serving
  • 1 tbsp lime extra lime wedges or juice, optional

Equipment

  • 1 Dutch oven

Method
 

Prep and combine
  1. Open all 6 cans and drain the chicken, beans, and corn, keeping the chicken shredded as you go.
  2. Add the canned chicken, black beans, corn, Rotel, and chicken broth to a large pot, then stir in the taco seasoning packet.
Simmer and finish
  1. Bring the soup to a boil over medium-high heat, stirring to ensure the seasoning dissolves evenly.
  2. Simmer for 10-12 minutes until heated through and flavors meld, stirring once or twice during simmering.
  3. Squeeze in lime juice and adjust seasoning to taste, adding optional ranch packet and jalapeños if desired.
Serve
  1. Serve immediately with sour cream, shredded cheddar, tortilla chips, and cilantro on top.

Notes

Pro tip: simmer just until heated through so the canned corn and beans stay bright in color and texture. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because the soup toppings (sour cream and chips) will lose texture when thawed. For a dairy-free option, swap sour cream for a dairy-free sour cream and use a dairy-free shredded cheese alternative.