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Chicken Taco Soup With Corn

Chicken taco soup with corn made in one pot, simmered until the shredded chicken is tender and the broth turns golden and thick with beans and Rotel. Finish by boiling briefly, then simmering with cream for a creamy texture and topping with lime, cilantro, cheddar, and tortilla chips.
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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
  

Chicken taco soup
  • 1.5 lb chicken breast
  • 2 can (15 oz) corn
  • 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
  • 0.25 shredded cheddar
  • 0.25 tortilla chips
  • 0.5 lime wedges
  • 0.25 cilantro
  • 0.25 avocado

Equipment

  • 1 Dutch oven

Method
 

Cook and shred the chicken
  1. Simmer the chicken breast in 4 cups chicken broth with the taco seasoning for 18-20 minutes, until cooked through. Visually confirm the center is no longer pink, then remove the chicken to shred and reserve the broth.
Build the soup
  1. Return the seasoned broth to the pot, then add the corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Stir to combine so the soup looks evenly colored with visible tomato pieces and corn kernels.
Simmer and finish
  1. Return the shredded chicken to the pot, bring the soup to a boil, and then simmer for 10 minutes. Watch for the broth to bubble steadily while the chicken disperses through the mixture.
Add cream (optional)
  1. Stir in the heavy cream if using, then simmer for 3 more minutes. The soup should look slightly creamier with a smoother, richer broth.
Season and serve
  1. Season with salt and add a squeeze of lime, then taste and adjust. Serve hot and top each bowl with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

Pro tip: shred the chicken while it’s warm so it breaks into tender bite-size pieces that spread through the soup. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not ideal if you use heavy cream—without cream, it freezes up to 2 months. Dietary swap: use half-and-half or coconut cream instead of heavy cream for a different dairy-free-style option (texture may vary).