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6-Can Chicken Taco Soup

6-can chicken taco soup with a quick boil-and-simmer method that delivers a savory, spoonable broth with tender shredded chicken. Finished with classic taco toppings like sour cream, cheddar, crunchy tortilla chips, and fresh 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Canned chicken
  • 2 can (12.5 oz) canned chicken, drained and shredded
Beans and corn
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
Taco soup base
  • 1 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (14 oz) chicken broth
  • 1 packet (1 oz) taco seasoning
Optional flavor add-ins
  • 0.5 packet (1 oz) ranch packet Optional
  • 0.25 jalapeños Optional
  • 1 tbsp lime juice To finish
Toppings
  • 0.5 cup sour cream
  • 0.5 cup shredded cheddar
  • 1 cup tortilla chips
  • 2 tbsp cilantro
  • 1 tbsp lime For serving

Equipment

  • 1 Dutch oven

Method
 

Prep the cans
  1. Open the 6 cans, then drain the canned chicken, black beans, and corn; shred the chicken as needed.
  2. Drain the chicken and shred until the pieces are bite-size, using the shredded texture to help it warm evenly in the soup.
Cook and simmer
  1. Add the drained canned 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, until you see active bubbling across the surface.
  3. Simmer for 10-12 minutes, stirring occasionally, until heated through and the flavors look blended and cohesive.
Finish and serve
  1. Add a squeeze of lime juice, stir, and adjust seasoning to taste.
  2. Serve immediately with sour cream, shredded cheddar, tortilla chips, and cilantro; add lime on top if desired.

Notes

Pro tip: drain well so the broth stays thick and not watery. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a pot over medium until hot. Freezing is not recommended because the toppings can change texture, but the soup itself can be frozen up to 2 months—thaw and reheat gently. For a lighter option, use reduced-fat sour cream and swap in low-sodium chicken broth and taco seasoning.