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Chicken Taco Soup With Corn

Chicken taco soup with corn that simmers chicken until tender, then finishes with a hearty corn-and-tomato base for a thick, spoonable bowl. Shredded chicken, black beans, and Rotel tomatoes deliver classic Tex-Mex flavor with optional creamy richness and crunchy toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Taco Soup Base
  • 1.5 lb chicken breast Cooked and shredded
  • 2 can (15 oz) corn Canned (or use 3 cups fresh corn kernels)
  • 1 can (15 oz) black beans Drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 1 tsp cumin
  • 0.5 cup heavy cream Optional for creaminess
Toppings
  • 0.25 sour cream To serve
  • 0.25 cup shredded cheddar To serve
  • 1 tortilla chips To serve
  • 1 lime wedges To serve
  • 0.25 cup cilantro To serve
  • 0.5 avocado To serve

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Place the chicken breast in a Dutch oven with 4 cups chicken broth and taco seasoning, then simmer for 18-20 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken, shred it, and reserve the seasoned broth.
Build the soup
  1. Return the seasoned broth to the pot, then add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Stir until evenly combined and the mixture looks speckled with corn and beans.
  2. Add the shredded chicken back to the pot and bring the soup to a boil, then simmer for 10 minutes so the flavors meld and the soup thickens slightly. Look for steady simmering bubbles across the surface.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes until the soup turns creamy and uniform in color. Keep it at a gentle simmer, not a hard boil.
  2. Season with salt to taste and add a squeeze of lime to brighten the flavor. Serve hot with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

For best texture, shred the chicken while it’s warm so strands stay tender. Refrigerate leftovers in a covered container for up to 4 days; reheat gently until hot throughout. Freezing is ok for up to 2 months, but add heavy cream after reheating for a smoother consistency. To make it lighter, use half-and-half or omit the heavy cream and rely on the tomatoes and ranch mix for body (use extra lime to keep it flavorful).