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Chicken Taco Soup With Corn

Chicken taco soup with corn—simmered in a golden-orange broth with tender shredded chicken, beans, and Rotel tomatoes, then finished with a brief cream simmer. This Tex-Mex main dish is hearty, spoonable, and topped with lime, cilantro, sour cream, cheddar, tortilla chips, and avocado.
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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
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco soup base
  • 1.5 lb chicken breast
  • 2 can (15 oz) corn (or 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
  • 1 salt
  • 1 lime squeeze, plus wedges for serving
Toppings
  • 1 sour cream
  • 0.5 cup shredded cheddar
  • 1 tortilla chips
  • 1 cilantro
  • 1 avocado

Equipment

  • 1 Dutch oven

Method
 

Simmer chicken and season
  1. In a Dutch oven, simmer the chicken breast in 4 cups chicken broth with taco seasoning for 18-20 minutes, until the chicken is cooked through. Visual cue: the broth will be lightly speckled with seasoning and you should be able to shred the chicken easily.
  2. Remove the chicken from the pot, shred it, and reserve the broth for the next step. Visual cue: shredded pieces should be evenly sized so they distribute well later.
Build the soup
  1. Return the reserved seasoned broth to the pot, then add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Visual cue: the soup turns a golden-orange with visible corn kernels and tomato bits.
  2. Return the shredded chicken to the pot, bring to a boil, then simmer for 10 minutes. Visual cue: the broth should gently bubble and the chicken should look tender and fully warmed.
  3. Stir in heavy cream if using, then simmer for 3 more minutes. Visual cue: the soup becomes slightly thicker and more creamy in color.
  4. Season with salt and a squeeze of lime just before serving. Visual cue: the flavors brighten and the lime lifts the tomato notes.
Serve
  1. Ladle into bowls and top with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Visual cue: toppings should sit on top with visible layers and crunchy chips.

Notes

For the best texture, shred the chicken while it’s still warm and keep it fairly even so every spoonful has chicken. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (best without tortilla chips). For a lighter option, swap heavy cream for an equal amount of evaporated milk or use less cream to keep it creamy without as much richness.