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Chicken Taco Soup With Corn

Chicken taco soup with corn—shredded chicken simmered with Rotel and two kinds of beans for a hearty, golden-orange broth. Finished with a quick simmer to meld flavors, plus optional heavy cream for extra creamy texture.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast Cooked and shredded.
  • 4 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 tsp cumin
Soup ingredients
  • 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
  • 0.5 cup heavy cream Optional for creaminess.
Toppings
  • 0.25 sour cream
  • 0.25 shredded cheddar
  • 0.25 tortilla chips
  • 0.25 lime wedges
  • 0.25 cilantro
  • 0.25 avocado

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Simmer the chicken breast in 4 cups chicken broth with taco seasoning for 18-20 minutes, until the chicken is cooked through (lightly bubbling across the pot).
  2. Remove the chicken from the pot, shred it, and reserve the broth so it’s ready to return to the heat.
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 (kernels and beans should be visible as they disperse).
  2. Return the shredded chicken to the pot, bring everything to a boil, then simmer for 10 minutes until the broth turns fully golden-orange and the flavors meld (steady gentle bubbles).
Finish and serve
  1. If using heavy cream, stir it in and simmer for 3 more minutes until the soup looks slightly thicker and creamy (small bubbles around the edges).
  2. Season with salt and a squeeze of lime, then serve hot topped with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado (bright green and creamy toppings on top).

Notes

Pro tip: Shred the chicken while it’s warm so it pulls easily, and taste before serving to adjust lime brightness. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until steaming. Freezing is not recommended if you use heavy cream, but you can freeze the soup without the cream, then stir in cream when reheating. For a lighter option, replace heavy cream with evaporated milk or omit it for a thinner, dairy-free finish.