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Chicken Taco Soup With Corn

Chicken taco soup with corn that simmers the chicken in seasoned broth, then gets a golden-orange finish with tomatoes, beans, and a quick simmer for a thick, spoonable texture. Topped with lime, cilantro, sour cream, and crunchy tortilla chips for a Tex-Mex bowl meal.
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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 base
  • 1.5 lb chicken breast Cooked and shredded
  • 4 cup chicken broth Use 4 cups total
  • 1 oz taco seasoning 1 packet
  • 1 oz ranch dressing mix 1 packet
  • 1 tsp cumin
  • 2 can (15 oz) corn Use 2 cans (15 oz each), 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
  • 1 sour cream For serving
  • 1 shredded cheddar For serving
  • 1 tortilla chips For serving
  • 1 lime wedges For serving
  • 1 cilantro For serving
  • 1 avocado For serving

Equipment

  • 1 Dutch oven

Method
 

Cook and shred the chicken
  1. In a Dutch oven, simmer the chicken breast in 4 cups chicken broth with taco seasoning for 18-20 minutes, until cooked through and no longer pink in the center (keep the pot at a steady simmer; you should see gentle bubbling).
  2. Remove the chicken to a plate, shred it with your fingers, and set the shredded chicken and the seasoned broth aside.
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, stirring until evenly combined (you should see the spices disperse and the mixture turn golden-orange).
  2. Add the shredded chicken back into the pot, bring the soup to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally until hot and cohesive.
Finish and serve
  1. If using heavy cream, stir it in and simmer for 3 more minutes until the soup looks slightly thicker and more velvety (gentle bubbles only).
  2. Season to taste with salt and squeeze in lime juice, then serve hot with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

Pro tip: shred the chicken while it’s still warm so it falls apart faster, and taste the broth before serving—lime at the end brightens the whole pot. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stovetop or microwave. Freezing is yes, but the heavy cream may slightly change texture after thawing. For a lighter option, use half-and-half or omit the heavy cream and rely on extra lime and toppings for richness.