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Chicken Taco Soup With Corn

Chicken taco soup with corn features shredded chicken simmered in a golden-orange broth with Rotel and ranch seasoning. You’ll get tender chicken, hearty beans, and sweet corn in a quick simmer—finished with lime, cilantro, and creamy toppings.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lb chicken breast Cooked and shredded after simmering.
  • 2 can (15 oz) corn 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 For serving.
  • 0.25 shredded cheddar For serving.
  • 0.5 tortilla chips For serving.
  • 0.5 lime wedges For serving; squeeze over soup.
  • 0.25 cilantro For serving.
  • 0.5 avocado For serving.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred chicken
  1. Bring 4 cups chicken broth to a simmer in a Dutch oven over medium-high heat, then stir in taco seasoning and add the chicken breast. Simmer for 18-20 minutes until the chicken is cooked through (no longer pink in the center), then remove the chicken and shred it, reserving 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 well to combine and bring everything back toward a boil.
Cook and finish
  1. Add the shredded chicken back into the pot, bring to a boil, then simmer for 10 minutes so the flavors meld. Keep at a steady simmer for the full 10 minutes.
  2. Stir in heavy cream if using, then simmer for 3 more minutes. Cook until the soup looks slightly thickened and creamy.
  3. Season to taste with salt and add a squeeze of lime. Stir and taste again, adjusting lime for brightness.
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Serve immediately while the chips still have some crunch.

Notes

For best flavor, shred the chicken while the broth is still warm so it stays moist; if the soup thickens as it sits, loosen with a splash of chicken broth. Store leftovers in the fridge up to 4 days; reheat gently on the stove until hot. Freeze soup without the toppings for up to 2 months, then thaw and rewarm and add toppings after reheating. For a lighter option, use half-and-half instead of heavy cream (or skip it) to reduce richness while keeping the Tex-Mex flavor.