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Chicken Taco Soup With Corn

Chicken taco soup with corn is a Tex-Mex comfort bowl made by simmering shredded chicken in seasoned broth, then building a thick, golden-orange soup with Rotel tomatoes and beans. Finish with a quick simmer and creamy option, then top with lime, cilantro, cheddar, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 4 cup chicken broth
  • 1 packet taco seasoning 1 oz packet.
  • 1 packet ranch dressing mix 1 oz packet.
  • 1 teaspoon cumin
  • 2 can (15 oz) corn Use canned corn (2 cans) or swap 3 cups fresh corn 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.
Toppings
  • sour cream
  • shredded cheddar
  • tortilla chips
  • lime wedges
  • cilantro
  • avocado

Equipment

  • 1 Dutch oven

Method
 

Simmer chicken and reserve broth
  1. In a Dutch oven, simmer chicken breast in chicken broth with taco seasoning for 18-20 minutes until cooked through. Transfer chicken out, shred it, and reserve the seasoned broth in the pot.
  2. Return the seasoned broth to the pot, then add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Bring the mixture to a simmer and stir until evenly combined.
  3. Add the shredded chicken back into the pot, bring everything to a boil, then simmer for 10 minutes. Stir occasionally so the flavors distribute throughout the soup.
  4. Stir in heavy cream if using, then simmer for 3 more minutes until the soup looks slightly thicker and creamy. Keep the heat at a gentle simmer, not a hard boil.
  5. Season to taste with salt and squeeze in lime juice. Stir once more and turn off the heat when the flavor is balanced.
Serve
  1. Ladle the chicken taco soup into bowls and top each serving with sour cream and shredded cheddar. Add tortilla chips, lime wedges, cilantro, and avocado on top right before eating for best texture.

Notes

Pro tip: shred the chicken while it’s warm for faster, tender strands, and reserve any juices in the broth for maximum flavor. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or microwave until hot. Freezing: yes, freeze the soup (without tortilla chips) up to 3 months; thaw overnight in the fridge and rewarm. For a lighter option, use a smaller splash of heavy cream or replace it with evaporated milk for a creamier texture with less richness.