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Chicken Taco Soup With Corn

Chicken taco soup with corn made by simmering shredded chicken in a spiced broth, then finishing with tender corn, black beans, and Rotel for a golden-orange bowl. This Tex-Mex soup is thickened naturally by the tomatoes and seasoned with taco mix, cumin, and lime for a bright finish.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cooked and shredded
Corn & beans
  • 2 can (15 oz) corn or use 3 cups fresh corn kernels
  • 1 can (15 oz) black beans drained
Tomatoes & flavor base
  • 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
  • 1 tsp cumin
  • 4 cup chicken broth
Creaminess
  • 0.5 cup heavy cream optional for creaminess
Toppings
  • sour cream for topping
  • shredded cheddar for topping
  • tortilla chips for topping
  • lime wedges for serving
  • cilantro for serving
  • avocado for topping

Equipment

  • 1 Dutch oven

Method
 

Simmer and prep the chicken
  1. Add the chicken breast to a Dutch oven with 4 cups chicken broth and taco seasoning, then simmer at a gentle boil for 18-20 minutes until the chicken is cooked through. Reserve the broth after removing the chicken.
  2. Shred the cooked chicken into bite-size pieces and set it aside while you return the seasoned broth to the pot.
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 well to combine and heat through.
  2. Add the shredded chicken back into the pot, bring the soup to a boil, and simmer for 10 minutes. You should see steady bubbling across the surface.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes to warm it through. The broth should look slightly creamier and cohesive.
  2. Season with salt and squeeze in lime, tasting as you go for brightness. Serve hot with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

Pro tip: reserve the broth after simmering so you keep all the taco seasoning flavor, then return it for the full soup build. Store leftovers in the fridge for up to 4 days; reheat gently on the stove until hot. Freezing is yes—freeze without toppings, then thaw and reheat, adding a splash of broth if needed. For a lighter option, swap heavy cream for an equal amount of evaporated milk or use extra dairy-free topping instead.