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6-Can Chicken Taco Soup

6-can chicken taco soup with canned chicken, beans, corn, and Rotel simmered until richly flavored. Quick to make—simple broth, tender shredded chicken, and classic taco toppings.
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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
Ingredients Equipment Method Notes

Ingredients
  

Canned chicken taco 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
  • 0.25 packet ranch packet optional
  • 0.5 jalapeños optional
  • 1 lime juice squeeze to finish
Toppings
  • 0.33 cup sour cream
  • 0.33 cup shredded cheddar
  • 1 serving tortilla chips
  • 0.25 cup cilantro
  • 1 lime optional extra wedges to serve

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.
Cook the soup
  1. Add the drained chicken, black beans, corn, Rotel, chicken broth, and taco seasoning packet to a large pot.
  2. Bring to a boil over medium-high heat, stirring to combine everything so the spices dissolve.
  3. Simmer 10-12 minutes until heated through and flavors meld, stirring once or twice to keep it even.
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: keep tortilla chips on the side (or add right at serving) so they stay crunchy. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop until hot. Freezing: no, since the canned beans and toppings won’t hold the same texture. Dietary swap: use reduced-sodium taco seasoning and reduced-sodium broth to lower sodium.