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6-Can Chicken Taco Soup

6-Can Chicken Taco Soup is a quick Tex-Mex soup that simmers canned chicken, beans, corn, Rotel, and broth until the flavors meld. It’s served immediately with creamy sour cream, melty 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: 420
Ingredients Equipment Method Notes

Ingredients
  

canned chicken
  • 2 can (12.5 oz) canned chicken drained and shredded
black beans
  • 1 can (15 oz) black beans drained
corn
  • 1 can (15 oz) corn drained
Rotel
  • 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
ranch packet (optional)
  • 0.25 packet ranch packet optional
jalapeños (optional)
  • 0.5 cup jalapeños optional
lime juice (optional)
  • 1 tbsp lime juice add a squeeze to taste
toppings
  • 0.5 cup sour cream for topping
  • 0.75 cup shredded cheddar for topping
  • 1 cup tortilla chips for topping
  • 2 tbsp cilantro for topping

Equipment

  • 1 Dutch oven

Method
 

Prep and combine
  1. Open all 6 cans and drain the chicken, black beans, and corn, then keep them ready to use. Set aside so the soup comes together fast.
  2. Add the drained canned chicken, black beans, corn, Rotel, chicken broth, and taco seasoning to a large pot. Stir to distribute the seasoning evenly.
Simmer
  1. Bring the soup to a boil over medium-high heat, stirring to combine everything. Look for active bubbling across the surface.
  2. Simmer for 10-12 minutes until heated through and the flavors meld, stirring once or twice. You should see steady gentle bubbles rather than a hard boil.
Finish and serve
  1. Stir in a squeeze of lime juice and adjust seasoning to taste. Taste and balance the heat and tang before serving.
  2. Serve immediately in bowls with sour cream, shredded cheddar, tortilla chips, and cilantro. Add the chips right before eating so they stay crisp.

Notes

Pro tip: If you want extra tang and creaminess, stir in the ranch packet during the simmer, then add lime juice at the end. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing works for the soup base (without toppings) for up to 2 months, then thaw and reheat; add fresh sour cream, cheddar, chips, and cilantro after reheating. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar.