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Chicken Taco Soup With Corn

Chicken taco soup with corn made with a quick simmer: tender shredded chicken, a golden-orange Rotel tomato broth, and sweet corn kernels in every spoonful. Finished with optional heavy cream for a silky texture and classic Tex-Mex toppings like lime, cilantro, and sour cream.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Cooked and shredded after simmering.
  • 4 cup chicken broth Used to simmer the chicken and season the soup.
  • 1 oz taco seasoning One packet (1 oz).
  • 1 oz ranch dressing mix One packet (1 oz).
  • 1.5 tsp cumin
  • 2 can (15 oz) corn Use canned corn or substitute fresh kernels.
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 0.5 cup heavy cream Optional for creaminess; stir in near the end.
Toppings
  • 0.25 sour cream To serve.
  • 0.5 shredded cheddar To serve.
  • 1 tortilla chips To serve.
  • 1 lime wedges To serve.
  • 0.25 cilantro To serve.
  • 1 avocado To serve.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Simmer the chicken in 4 cups broth with taco seasoning for 18-20 minutes, until the chicken is cooked through. Remove the chicken, shred it, and reserve the broth.
Build the soup
  1. Return the seasoned broth to the pot and add corn, black beans, Rotel tomatoes, diced tomatoes, ranch packet, and cumin. Bring the mixture to a boil.
  2. Return the shredded chicken to the pot and simmer for 10 minutes. Keep it at a gentle simmer for best flavor and texture.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes. The soup should look slightly thicker and more creamy.
  2. Season with salt and add a squeeze of lime. Taste and adjust before serving.
  3. Serve with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Add toppings just before eating for crunch and freshness.

Notes

Pro tip: reserve the broth after cooking the chicken—its seasoned liquid is what makes the soup taste fully developed. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months (stir in toppings like sour cream/cheddar fresh after reheating). For a dairy-free option, swap heavy cream with an extra splash of chicken broth and omit sour cream/cheddar or use dairy-free alternatives.