Go Back

6-Can Chicken Taco Soup

6-can chicken taco soup is an easy Tex-Mex weeknight soup made by simmering canned chicken, beans, corn, Rotel, and chicken broth until the flavors meld. Serve it hot with sour cream, shredded cheddar, crunchy tortilla chips, and fresh cilantro for a hearty, spoonable 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and taco base
  • 2 can (12.5 oz) canned chicken Drained and shredded before adding to the pot.
  • 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; stir in with the taco seasoning if using.
  • 0.25 jalapeños Optional; add sliced or minced jalapeños to taste.
  • 1 tbsp lime juice Add at the end; start with 1 tbsp and adjust.
Toppings
  • 0.33 cup sour cream For serving.
  • 0.5 cup shredded cheddar For serving.
  • 1 cup tortilla chips Spoon on top just before eating to keep them crisp.
  • 0.25 cup cilantro Chopped, for topping.
  • 1 tbsp lime Wedges for serving if desired.

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. Set the drained chicken, black beans, and corn aside while you gather the remaining canned ingredients.
Cook the taco soup
  1. Add the canned chicken, black beans, corn, Rotel, chicken broth, and taco seasoning to a large pot or Dutch oven and stir to combine.
  2. Bring the mixture to a boil over medium-high heat, stirring so the seasoning disperses.
  3. Reduce to a steady simmer and cook for 10-12 minutes, until everything is heated through and flavors meld.
Finish and serve
  1. Stir in a squeeze of lime juice and adjust seasoning to taste, adding optional jalapeños or ranch packet if you’re using them.
  2. Serve immediately with sour cream, shredded cheddar, tortilla chips, and cilantro, with lime on the side if desired.

Notes

Pro tip: for a thicker, richer texture, let the soup simmer the full 12 minutes and stir once or twice so it doesn’t stick to the bottom. Store leftovers in the fridge up to 4 days in a covered container; reheat gently on the stove or microwave until hot. Freezing is yes, but hold chips and fresh cilantro until serving for best texture. Dietary swap: use reduced-sodium chicken broth and choose a reduced-sodium taco seasoning packet if you want lower sodium.