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Chicken Taco Soup With Corn

Chicken taco soup with corn made with simmered shredded chicken, sweet corn kernels, and a golden-orange broth with tomatoes and Rotel. Finished with a quick 3-minute cream simmer and bright lime, then topped with cheddar, cilantro, and tortilla chips for a hearty Tex-Mex bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast, cooked and shredded
  • 1.5 lb chicken breast Cooked and shredded after simmering.
Corn
  • 2 can (15 oz) corn Use canned or substitute 3 cups fresh corn kernels.
Black beans
  • 1 can (15 oz) black beans Drained.
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Taco seasoning
  • 1 packet (1 oz) taco seasoning
Ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix
Chicken broth
  • 4 cup chicken broth Measure 4 cups total.
Cumin
  • 1 tsp cumin
Heavy cream (optional)
  • 0.5 cup heavy cream Optional for creaminess.
Toppings
  • sour cream For serving.
  • shredded cheddar For serving.
  • tortilla chips For serving.
  • lime wedges For serving.
  • cilantro For serving.
  • avocado For serving.
Salt
  • tsp salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. In a Dutch oven, simmer the chicken breast in 4 cups chicken broth with the taco seasoning at 200°F-205°F (gentle simmer) for 18-20 minutes, until the chicken is cooked through. You should see small bubbles consistently around the edges.
  2. Remove the chicken to a plate and shred it, then set aside. Reserve the seasoned broth in the pot for the next steps.
Build the soup
  1. Return the seasoned broth to the pot and bring it back to a simmer. Add the corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin, and stir to combine.
  2. Return the shredded chicken to the pot and bring the soup to a boil. Reduce to a simmer and cook for 10 minutes, until flavors meld.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes. The broth will look slightly thicker and more creamy.
  2. Season with salt and a squeeze of lime to taste. Taste and adjust until the flavor is bright and balanced.
  3. Ladle the soup into bowls and top each serving with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Serve right away so the tortilla chips stay crisp.

Notes

Pro tip: shred the chicken while it’s still warm for easier, smaller pieces that blend into every spoonful. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on the stovetop or microwave until hot. Freezing is best for the soup base (without toppings and without fresh garnishes) up to 3 months—add toppings after reheating. For a lighter option, use half-and-half instead of heavy cream, keeping the 3-minute simmer.