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Chicken Taco Soup With Corn

Chicken taco soup with corn—simmer shredded chicken in a spiced broth with Rotel and tomatoes for a thick, golden-orange bowl. Finish with a short simmer for extra flavor, then serve with classic Tex-Mex toppings like sour cream, cheddar, chips, lime, cilantro, and avocado.
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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 and broth
  • 1.5 lb chicken breast Cooked and shredded.
  • 4 cup chicken broth
  • 1 taco seasoning 1 packet (1 oz).
  • 1 ranch dressing mix 1 packet (1 oz).
  • 1 tsp cumin
Corn and beans
  • 2 can (15 oz) corn Use 2 cans (15 oz each) or substitute 3 cups fresh corn kernels.
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Creaminess (optional)
  • 0.5 cup heavy cream Optional for creaminess.
Toppings and finishing
  • 0.25 sour cream For topping.
  • 0.25 shredded cheddar For topping.
  • 1 tortilla chips For serving.
  • 1 lime wedges For serving.
  • 1 cilantro For serving.
  • 0.5 avocado For serving.
  • salt Season with salt to taste.
  • lime Squeeze of lime to finish.

Equipment

  • 1 Dutch oven

Method
 

Simmer and prep the chicken
  1. Simmer the chicken in 4 cups chicken broth with taco seasoning for 18-20 minutes until cooked through, then remove the chicken from the pot and shred it, reserving the broth.
  2. Return the seasoned broth to the pot.
Build the soup
  1. Add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin, then stir to combine.
  2. Return the shredded chicken to the pot, bring the soup to a boil, and simmer for 10 minutes.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes.
  2. Season with salt and add a squeeze of lime to taste.
  3. Serve hot with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

Pro tip: For the thickest texture, let the soup simmer uncovered for the final 10 minutes so the broth reduces slightly. Store leftovers in the refrigerator up to 4 days; reheat gently so the dairy stays smooth. Freezing is okay for up to 2 months, but add toppings (and heavy cream, if you used it) after reheating for best texture. Dietary swap: use light or dairy-free cream (or omit heavy cream) for a lighter version while keeping the same spices.