6 Can Chicken Taco Soup Recipe

This hearty, comforting 6 Can Chicken Taco Soup is made with canned chicken breast, black beans, and sweet corn, and ready in 20 minutes. The rich, spiced broth bubbles around tender beans and sweet corn kernels, just waiting for a handful of crushed tortilla chips. I always keep these six simple pantry staples on hand for busy weeknights.

Why This Classic Works

I used to think a good soup needed hours simmering on the stove to develop deep flavor. I was totally wrong about that, and this simple pantry staple recipe proved it.

The secret lies in using the liquid from the diced tomatoes and green chilies instead of draining them. It combines with the taco seasoning to instantly create a robust base.

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6 Can Chicken Taco Soup Ingredients

• 1 (12.5 oz) can chicken breast, drained and flaked
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (14.5 oz) can chicken broth
• 1 packet (1 oz) taco seasoning

How To Make 6 Can Chicken Taco Soup

1. Combine Ingredients: In a large pot or Dutch oven, add the chicken, black beans, pinto beans, corn, undrained tomatoes, chicken broth, and taco seasoning.
2. Stir and Heat: Stir everything together until the taco seasoning is fully dissolved into the broth over medium heat.
3. Simmer the Soup: Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes.
4. Serve Warm: Ladle the hot soup into bowls and top with your favorite garnishes before serving.

Recipe Tips

• Rinse the beans: Washing the black and pinto beans prevents the soup broth from becoming murky and overly starchy.
• Do not drain the tomatoes: The seasoned juices in the canned tomatoes provide crucial flavor and acidity to the soup base.
• Upgrade your chicken: If you have leftover rotisserie chicken, you can easily swap it in for the canned chicken.

What To Serve With Chicken Taco Soup

This hearty soup pairs beautifully with crunchy tortilla chips or warm cornbread for dipping. I also love serving it alongside a crisp green salad tossed in a simple lime vinaigrette.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze this soup in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

FAQs

Can I make this in a slow cooker?

Yes, simply add all the ingredients to your slow cooker. Cook on low heat for 3 to 4 hours to let the flavors meld.

Is this soup spicy?

The spice level is quite mild and family-friendly. You can add a pinch of cayenne pepper if you prefer more heat.

Can I use frozen corn instead of canned?

Absolutely, about 1.5 cups of frozen corn works perfectly. Just add it directly to the pot without thawing.

Nutrition

• Calories: 280
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 22g

Try More Recipes:

• 10 Can Chicken Taco Soup Recipe
• Mexican Corn And Chicken Soup Recipe
• Easy 7 Can Chicken Taco Soup Recipe