Chicken Taco Soup is the ultimate cozy comfort food, blending the vibrant, spicy essence of tacos with the creamy, soul-soothing texture of a hearty soup.
Why You’ll Love This Chicken Taco Soup
- Quick and easy: Ready in under 30 minutes with minimal prep.
- Flavor-packed: Each bite bursts with savory chicken, bold spices, and creamy richness.
- One-pot meal: Less cleanup, more time to enjoy.
- Customizable: Great for using up pantry staples and leftover chicken.
- Family-friendly: Mild flavors that kids will enjoy, yet bold enough to satisfy adult palates.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 cups low-sodium chicken broth
- 2 (10-ounce) cans Rotel diced tomatoes with green chilies (including juices)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can sweet corn, drained
- 1/2 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and black pepper, to taste
- Optional toppings: shredded Mexican cheese blend, avocado slices, chopped cilantro, tortilla strips
Step-by-Step: How to Make Chicken Taco Soup
- In a large soup pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the chicken broth, Rotel tomatoes, black beans, corn, bell pepper, and spices (chili powder, garlic powder, cumin, and smoked paprika).
- Turn the heat to high and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook uncovered for 5 minutes.
- Meanwhile, cut the cream cheese into small cubes. Gradually add the cubes to the soup, stirring consistently until the cheese melts and fully incorporates into the broth.
- Mix in the shredded chicken and let it simmer for another 5-7 minutes until the meat is warmed through.
- Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and top with your favorite toppings before serving.
Helpful Tips
- Soften cream cheese fully: To prevent clumps, make sure your cream cheese is super soft before adding it to the soup.
- Use rotisserie chicken: It saves time and adds extra flavor.
- Add toppings just before serving: To keep tortilla strips crispy and avocado fresh.
- Prep ahead: Chop veggies and shred chicken in advance for quicker cooking.
Substitutions And Variations
- No Rotel? Substitute with regular diced tomatoes and a 4 oz can of diced green chilies.
- Low-fat version: Use light cream cheese and low-fat shredded cheese.
- Spicy twist: Add a pinch of cayenne pepper or chopped jalapeños.
- Vegetarian: Skip the chicken and use vegetable broth; consider adding quinoa or lentils for protein.
- Extra creamy: Stir in a splash of heavy cream for a richer texture.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze soup in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Reheat gently on the stovetop over medium heat or use the microwave in 1-minute bursts, stirring between intervals.
Nutritional Information
- Calories: 366 kcal
- Carbohydrates: 27g
- Protein: 21g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 77mg
- Sodium: 966mg
- Potassium: 780mg
- Fiber: 7g
- Sugar: 4g
- Vitamin A: 1507 IU
- Vitamin C: 33mg
- Calcium: 112mg
- Iron: 4mg
Serving Suggestions
- Top with crushed tortilla chips or crispy tortilla strips for added crunch.
- Serve with warm cornbread or a slice of crusty bread on the side.
- Add a dollop of sour cream or Greek yogurt for tangy creaminess.
- Garnish with fresh lime wedges and chopped green onions.
Frequently Asked Questions About Chicken Taco Soup
Can I make Chicken Taco Soup in a slow cooker? Absolutely! Add all ingredients except cream cheese and chicken to your slow cooker and let it cook on low for 6–8 hours. Stir in the cream cheese and chicken during the last 30 minutes until smooth and creamy.
How can I make this soup spicier? Add chopped jalapeños, hot sauce, or extra chili powder to kick up the heat.
What if I don’t have cream cheese? You can substitute with a splash of heavy cream or even plain Greek yogurt, but the texture and flavor will vary slightly.
Can I use frozen corn or fresh instead of canned? Absolutely! Frozen or fresh corn kernels work just as well as canned.
Is this soup gluten-free? Yes! Provided you use gluten-free broth and toppings, this recipe is naturally gluten-free.
Conclusion
Thank you for stopping by to check out this delicious Chicken Taco Soup recipe! It’s one of those dishes that’s just as easy as it is flavorful—a real winner when you want something hearty and satisfying without spending hours in the kitchen. I absolutely love how creamy, comforting, and customizable it is, and I hope it becomes a staple in your recipe rotation, too. Happy cooking, and thanks for being part of this food-loving community. Enjoy every warm and tasty spoonful!
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Chicken Taco Soup Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Chicken Taco Soup is a creamy and zesty one-pot recipe that’s packed with hearty ingredients like shredded chicken, beans, corn, and bold spices. It’s quick, comforting, and perfect for busy weeknights or cozy weekends. Top it your way and enjoy a family favorite!
Ingredients
1 tablespoon olive oil
1/2 medium onion, finely chopped
3 cups low-sodium chicken broth
2 (10 oz) cans Rotel diced tomatoes with green chilies (with juices)
1 (14 oz) can black beans, drained and rinsed
1 (12 oz) can sweet corn, drained
1/2 red bell pepper, diced
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 oz cream cheese, softened
2 cups cooked or rotisserie chicken, shredded
Salt and pepper, to taste
Optional toppings: shredded Mexican cheese, avocado, cilantro, tortilla strips
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the chicken broth, Rotel tomatoes, black beans, corn, bell pepper, and spices (chili powder, garlic powder, cumin, and smoked paprika).
- Turn the heat to high and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook uncovered for 5 minutes.
- Meanwhile, cut the cream cheese into small cubes. Gradually add the cubes to the soup, stirring consistently until the cheese melts and fully incorporates into the broth.
- Mix in the shredded chicken and let it simmer for another 5-7 minutes until the meat is warmed through.
- Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and top with your favorite toppings before serving.
Notes
Soften cream cheese completely for easy mixing. Microwave in short bursts if needed.
Use rotisserie chicken for convenience and rich flavor.
Customize spice level with jalapeños or extra chili powder.
Swap Rotel with diced tomatoes and canned green chilies if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 366
- Sugar: 4g
- Carbohydrates: 27g
- Protein: 21g