Go Back

Chicken Taco Soup With Corn

Chicken taco soup with corn simmered until the broth turns golden and flavorful, loaded with tender shredded chicken, black beans, and Rotel. Finished with a quick ranch + cumin base for a thick, Tex-Mex style soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 4 cup chicken broth Divided; start with 4 cups for simmering
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 1 tsp cumin
  • 2 can (15 oz) corn Canned corn or use 3 cups fresh 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 To serve
  • 1 shredded cheddar To serve
  • 1 tortilla chips To serve
  • 1 lime wedges To serve
  • 1 cilantro To serve
  • 1 avocado To serve

Equipment

  • 1 Dutch oven

Method
 

Cook 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. Visual cue: it should look opaque and shred easily when tested.
  2. Remove the chicken from the pot, shred it, and reserve the broth. Visual cue: the shredded chicken should fall into warm, tender pieces while the broth stays in the pot.
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. Visual cue: the mixture will darken and turn bright orange-red as the tomatoes and spices disperse.
  2. Return the shredded chicken to the pot, bring to a boil, and then simmer for 10 minutes. Visual cue: you should see steady bubbling around the edges, and the flavors look blended.
  3. Stir in heavy cream if using and simmer for 3 more minutes. Visual cue: the broth should look slightly thicker and more golden-creamy.
  4. Season with salt and a squeeze of lime, adjusting to taste. Visual cue: the soup tastes brighter and the lime lifts the tomato flavor.
Serve
  1. Serve the soup topped with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Visual cue: toppings should sit visibly on top so you can see the creamy and fresh elements.

Notes

Pro tip: shred the chicken while it’s warm so it falls apart faster, then return it to the pot to finish simmering. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (add sour cream/cheddar fresh when reheating for best texture). For a lighter version, use half-and-half or omit the heavy cream for a brothier result.