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6-Can Chicken Taco Soup

6-can chicken taco soup with quick simmered canned chicken, black beans, corn, Rotel, and taco seasoning for a bold Tex-Mex broth. Ready fast with a simple simmer, then finished with lime and classic toppings like sour cream, cheddar, and tortilla chips.
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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
  

Chicken base and soup
  • 2 can (12.5 oz) canned chicken Drain and shred before using.
  • 1 can (15 oz) black beans Drain.
  • 1 can (15 oz) corn Drain.
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) chicken broth
  • 1 packet (1 oz) taco seasoning
  • 0.5 tsp lime juice Squeeze in at the end to taste; optional.
  • 0.5 packet (1 oz) ranch packet Optional—add with the taco seasoning if using.
  • 0.5 tsp jalapeños Optional—add for heat, chopped or sliced.
Toppings
  • 0.25 cup sour cream Serve on top.
  • 0.25 cup shredded cheddar Serve on top.
  • 1 cup tortilla chips Serve alongside or crushed on top.
  • 1 tbsp cilantro Optional garnish.
  • 0.5 tsp lime Optional extra squeeze on top.

Equipment

  • 1 large pot

Method
 

Prep and drain
  1. Open all 6 cans and drain the chicken, beans, and corn, then shred the chicken into bite-size pieces.
  2. Set drained chicken, beans, and corn aside while you prep the remaining canned ingredients.
Build the soup
  1. Add the drained canned chicken, black beans, corn, Rotel, and chicken broth to a large pot along with the taco seasoning packet.
  2. If using, stir in the optional ranch packet and jalapeños now.
Heat and simmer
  1. Bring the soup to a boil over medium-high heat, stirring to combine.
  2. Reduce to a simmer and cook 10-12 minutes, stirring occasionally, until heated through and flavors meld.
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; add an extra squeeze of lime if desired.

Notes

For the quickest, most flavorful broth, keep the heat at a steady simmer (not a hard boil) during the 10-12 minutes so the canned flavors meld. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove. Freezing isn’t recommended for the best texture, but the soup can be frozen without toppings. For a lighter option, use reduced-fat sour cream and cheddar.