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Chicken Taco Soup With Corn

Chicken taco soup with corn is a Tex-Mex one-pot soup featuring tender shredded chicken, black beans, and Rotel for a golden-orange broth. It simmers until cooked, then finishes with a short boil/simmer for a thick, flavorful 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast Cooked and shredded after simmering.
  • 4 cup chicken broth Use 4 cups total; reserve the broth after simmering.
  • 1 packet (1 oz) taco seasoning Simmer with the chicken.
  • 1 packet (1 oz) ranch dressing mix Stir in with the vegetables and tomatoes.
  • 1 teaspoon cumin Add after returning the seasoned broth to the pot.
  • 1 can (15 oz) corn Use canned corn (15 oz) or swap in fresh corn kernels (about 3 cups).
  • 1 can (15 oz) corn Second 15 oz can for a total of 2 cans; keep as written for the recipe.
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) Rotel tomatoes Add both tomato products.
  • 1 can (14 oz) diced tomatoes Add with the Rotel tomatoes.
  • 0.5 cup heavy cream Optional for creaminess; stir in and simmer briefly.
Toppings
  • sour cream To serve.
  • shredded cheddar To serve.
  • tortilla chips To serve.
  • lime wedges To serve; also add a squeeze to finish the soup.
  • cilantro To serve.
  • avocado To serve.

Equipment

  • 1 Dutch oven

Method
 

Simmer and shred the chicken
  1. Add chicken breast, 4 cups chicken broth, and taco seasoning to a Dutch oven; simmer at a gentle boil for 18-20 minutes, until the chicken is cooked through. Remove the chicken, shred it, and reserve the broth in the pot.
Build the taco soup
  1. Return the seasoned broth to the pot and add corn, black beans, Rotel tomatoes, diced tomatoes, ranch dressing mix, and cumin. Stir until evenly combined and simmer to heat through.
  2. Return the shredded chicken to the pot, bring the soup to a boil, then simmer for 10 minutes. Keep it bubbling gently so the flavors meld.
Finish and serve
  1. Stir in heavy cream if using and simmer for 3 more minutes. Watch for the broth to turn slightly creamier and cohesive.
  2. Season to taste with salt and add a squeeze of lime. Serve hot with sour cream, shredded cheddar, tortilla chips, lime wedges, cilantro, and avocado.

Notes

Pro tip: for the best texture, shred the chicken while it’s warm and keep the soup at a gentle simmer after adding the tomatoes so it thickens slightly without boiling away moisture. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (do not add sour cream/cheddar until reheating for best results). For a lighter option, replace heavy cream with an equal amount of evaporated milk or omit it for a brothier soup.