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Chicken Taco Soup With Corn

Chicken taco soup with corn is simmered with taco seasoning and cumin, then finished with shredded chicken and tender corn kernels. You’ll get a golden-orange broth that’s lightly creamy, topped with lime, cilantro, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cooked and shredded
Corn and beans
  • 2 can (15 oz) corn or 3 cups fresh corn kernels
  • 1 can (15 oz) black beans drained
Tomatoes and soup base
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 tsp cumin
  • 0.5 cup heavy cream optional for creaminess
Toppings
  • 0.25 cup sour cream
  • 0.25 cup shredded cheddar
  • 0.5 cup tortilla chips
  • 1 lime wedges
  • 0.25 cup cilantro
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

Simmer and build the soup
  1. In a Dutch oven, simmer the chicken breast in 4 cups chicken broth with taco seasoning for 18-20 minutes, until the chicken is cooked through. You should see gentle bubbling around the edges of the pot.
  2. Remove the chicken from the pot, shred it, and reserve the seasoned broth. Keep the broth in the pot for the next step so the flavors stay concentrated.
  3. Return the seasoned broth to the pot, then add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Stir until everything is evenly distributed.
  4. Return the shredded chicken to the pot, bring the soup to a boil, and simmer for 10 minutes. The broth should continue to bubble gently while the flavors meld.
Finish and serve
  1. Stir in heavy cream if using, then simmer for 3 more minutes. The soup should look slightly richer and more cohesive.
  2. Season to taste with salt and squeeze in lime. Finish with a bright, fresh flavor that balances the tomatoes.
  3. Serve the soup with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado. Add toppings right before eating for the best texture contrast.

Notes

Pro tip: shred the chicken while it’s still warm so the pieces stay tender and mix into the soup evenly. Store leftovers in the refrigerator up to 3-4 days in an airtight container; reheat gently on the stove or microwave. Freezing is not ideal because the soup may thin and dairy toppings can separate after thawing. For a dairy-free swap, omit the heavy cream and use dairy-free sour cream if desired.