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6-Can Chicken Taco Soup

6-can chicken taco soup comes together in one pot with canned chicken, beans, corn, tomatoes, broth, and taco seasoning. Simmered until steaming hot throughout, it makes a hearty soup with tender chicken and a savory, taco-seasoned broth.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 can (10 oz) chicken drained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15.25 oz) corn whole-kernel, drained
  • 1 can (14.5 oz) tomatoes diced
  • 2 cans (14.5 oz) chicken broth
  • 1 packet (1 oz) taco seasoning

Method
 

  1. Add the chicken, black beans, corn, diced tomatoes, chicken broth, and taco seasoning to a 6-quart pot and stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the soup is steaming hot throughout.

Notes

For the fullest flavor, stir occasionally while the soup simmers and check that it is steaming hot throughout. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use taco seasoning labeled gluten-free.