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6-Can Chicken Taco Soup

6-can chicken taco soup made with canned chicken, beans, corn, Rotel, and tomatoes for a fast, spoonable Tex-Mex broth. Simmer until heated through, then finish with a lime squeeze and creamy toppings like sour cream and cheddar.
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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
  

Base soup
  • 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
  • 1 packet (1 oz) ranch packet optional
  • 1 to taste jalapeños optional
  • 1 to taste lime juice squeeze in at the end
Toppings
  • 1 to taste sour cream
  • 1 to taste shredded cheddar
  • 1 to taste tortilla chips
  • 1 to taste cilantro

Equipment

  • 1 Dutch oven

Method
 

Prep the cans
  1. Open all 6 cans and drain the chicken, beans, and corn so the soup won’t be watery.
  2. Drain and shred the canned chicken until it’s ready to mix into the pot.
Cook the soup
  1. Add the canned chicken, black beans, corn, Rotel, chicken broth, and taco seasoning packet to a large Dutch oven.
  2. Bring to a boil over medium-high heat, stirring to combine everything and dissolve the seasoning.
  3. Simmer 10-12 minutes until heated through and the flavors meld, stirring once or twice.
Finish and serve
  1. Add a squeeze of lime juice and adjust seasoning to taste.
  2. Serve immediately with sour cream, shredded cheddar, tortilla chips, and cilantro.

Notes

Pro tip: If you want extra heat, stir in jalapeños while simmering; for a brighter flavor, add lime juice right before serving. Store leftovers in the fridge up to 3-4 days in a covered container; freeze yes—cool completely, then freeze up to 2 months. For a lighter option, use reduced-fat sour cream and cheddar or skip cheese for fewer calories.