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Chicken Taco Soup With Corn

Chicken taco soup with corn featuring shredded chicken and a golden-orange broth, simmered with Rotel, black beans, and taco-ranch flavor. Finished with a quick 10-minute simmer and optional heavy cream for a thicker, comforting texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast Cooked and shredded before adding back to the soup.
  • 2 can (15 oz) corn Use either canned corn (15 oz cans) or swap in 3 cups fresh kernels.
  • 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
  • sour cream For serving.
  • shredded cheddar For serving.
  • tortilla chips For serving.
  • lime wedges For serving.
  • cilantro For serving.
  • avocado For serving.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Simmer the chicken in 4 cups chicken broth with the taco seasoning for 18-20 minutes, until the chicken is cooked through (look for no pink in the center). Remove the chicken, shred it, and reserve the seasoned broth.
Build the soup
  1. Return the seasoned broth to the pot and bring it up to a simmer. Add the corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin, stirring to combine.
Finish cooking
  1. Return the shredded chicken to the pot, bring everything to a boil, then simmer for 10 minutes (steam should rise steadily).
  2. Stir in the heavy cream if using, then simmer for 3 more minutes for a thicker broth (watch for gentle bubbling).
  3. Season with salt and a squeeze of lime, then taste and adjust (the broth should taste bright and well-seasoned).
Serve
  1. Ladle the soup into bowls and top with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado to serve.

Notes

Pro tip: If using canned corn, drain well so the soup doesn’t turn watery. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop until hot. Freezing: yes, freeze the soup base (without toppings and ideally without the cream) up to 2 months, then thaw and rewarm, stirring in cream if desired. Dietary swap: use a dairy-free cream alternative if you want a creamy texture without heavy cream.