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6-Can Chicken Taco Soup

6-can chicken taco soup made fast with canned chicken, black beans, corn, Rotel, and chicken broth for a hearty Tex-Mex bowl. Simmer until heated through, then finish with lime and classic toppings like sour cream, cheddar, tortilla chips, and cilantro.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Canned chicken, drained and shredded
  • 2 can (12.5 oz each) canned chicken drained and shredded
Black beans, drained
  • 1 can (15 oz) black beans drained
Corn, drained
  • 1 can (15 oz) corn drained
Rotel diced tomatoes with green chiles
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
Chicken broth
  • 1 can (14 oz) chicken broth
Taco seasoning
  • 1 packet (1 oz) taco seasoning
Optional add-ins
  • 1 packet (1 oz) ranch packet optional
  • 0.5 jalapeños optional
  • 1 lime lime juice optional squeeze
Toppings
  • 0.25 cup sour cream
  • 0.25 cup shredded cheddar
  • 1 cup tortilla chips
  • 2 tbsp cilantro
  • 0.5 lime lime for topping/extra squeeze

Equipment

  • 1 Dutch oven

Method
 

Prep and combine
  1. Open all 6 cans, then drain the chicken, beans, and corn. Shred the drained chicken and keep everything ready for the pot.
  2. Add the drained chicken, black beans, corn, Rotel, and chicken broth to a large Dutch oven, then stir in the taco seasoning packet. Mix until the seasoning is evenly dispersed.
Cook
  1. Bring the soup to a boil over medium-high heat while stirring to combine everything. The surface should actively bubble after a short simmer-up.
  2. Reduce to a steady simmer and cook for 10-12 minutes until heated through and flavors meld. Stir once or twice to prevent sticking.
Finish and serve
  1. Stir in a squeeze of lime juice, and adjust seasoning to taste. If using jalapeños or ranch packet, mix them in now so they distribute evenly.
  2. Serve immediately in bowls with sour cream, shredded cheddar, tortilla chips, and cilantro. Add extra lime to finish if desired.

Notes

For the best texture, drain the canned chicken/beans/corn well so the soup isn’t watery. Store leftovers in a sealed container in the refrigerator for up to 4 days; reheat on the stovetop over medium until hot. Freezing is not recommended because the dairy toppings can separate when thawed, but you can freeze the soup base without toppings for up to 2 months. For a lighter option, swap sour cream for plain Greek yogurt.