This creamy chicken taco soup is the ultimate cozy meal for busy weeknights or chilly weekends. Packed with tender shredded chicken, hearty beans, and a flavorful taco-inspired broth, this soup is as satisfying as it is simple to make.
I first made this chicken taco soup on a brisk fall evening when I wanted something hearty but didn’t have the energy for an elaborate dinner. With ingredients I already had in my pantry and fridge, this recipe came together so easily and my family absolutely loved it!
Now, it’s one of our go-to meals when we crave a warm, comforting dinner that’s ready in no time.
What’s Inside This Recipe?
Ingredients
This chicken taco soup recipe uses simple, everyday ingredients. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 (10-ounce) cans Ro-Tel diced tomatoes and green chilies (with juices)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can corn, drained
- 1/2 red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened—see my tip below)
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper to taste
Optional toppings:
shredded Mexican cheese blend, avocado slices, fresh cilantro, tortilla strips, sour cream, or lime wedges
Step-by-Step Instructions
This creamy chicken taco soup comes together in just six simple steps. Here’s how to make it:
1. Sauté the onion
Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
2. Add the main ingredients
Pour in the chicken broth, Ro-Tel tomatoes (with their juices), black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Give everything a good stir to combine.
3. Simmer the soup
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for about 5 minutes. This allows the flavors to meld together beautifully.
4. Add the cream cheese
Cut the softened cream cheese into small pieces and add them to the soup. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy, rich broth.
5. Stir in the shredded chicken
Add the cooked shredded chicken to the pot and let the soup simmer for another 5–7 minutes, or until the chicken is warmed through.
6. Season and serve
Taste the soup and season with salt and pepper as needed. Ladle it into bowls and add your favorite toppings for the ultimate taco soup experience.
How to Serve Your Creamy Chicken Taco Soup
- This soup is fantastic as-is, but the toppings really take it to the next level! I recommend adding shredded Mexican cheese, a few crunchy tortilla strips, and a dollop of sour cream for a classic touch.
- Want to brighten things up? Add diced avocado, freshly chopped cilantro, or a squeeze of lime juice. Pair it with a side of warm cornbread or tortilla chips for a complete meal your family will love.
Storing and Enjoying Leftovers
- If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute increments, stirring in between.
- For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Let it thaw overnight in the fridge before reheating.
Note: The soup may thicken slightly after being stored, so feel free to add a splash of chicken broth when reheating.
Top Tips for Customizing Your Creamy Chicken Taco Soup
- Use rotisserie chicken for convenience: It saves time and adds great flavor. If you prefer, you can cook and shred chicken breasts or thighs instead.
- Spice it up: If you like more heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Make it dairy-free: Swap the cream cheese for coconut milk or a dairy-free cream alternative.
- Switch up the beans: Try pinto beans or kidney beans instead of black beans, or use a combination for variety.
- Add extra veggies: Diced zucchini or chopped green bell peppers are great additions if you want to sneak in more vegetables.
Your Questions About Chicken Taco Soup Answered
Can I make this soup in a crock pot?
Yes! To make crock pot chicken taco soup, sauté the onion first, then add all the ingredients (except cream cheese and toppings) to your slow cooker.
Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream cheese and shredded chicken during the last 30 minutes of cooking.
Can I use taco seasoning instead of the individual spices?
Absolutely! If you prefer, use about 1–2 tablespoons of your favorite taco seasoning blend in place of the chili powder, garlic powder, cumin, and smoked paprika.
Is this soup spicy?
The Ro-Tel tomatoes and green chilies add a mild heat, but the soup isn’t overly spicy. If you’re sensitive to spice, use mild Ro-Tel. For a spicier version, go for the hot variety or add diced jalapeños.
Can I use fresh tomatoes instead of canned?
Yes, you can dice about 4–5 medium tomatoes and add them to the soup along with a small can of diced green chilies to replicate the flavor of Ro-Tel.
What’s the best way to soften cream cheese?
To soften cream cheese quickly, cut it into cubes and let it sit at room temperature for about 15 minutes. Or, microwave the cubes in a bowl for about 10–15 seconds until softened.
Zesty, hearty, and full of taco flavor!
This creamy chicken taco soup is an easy, family-friendly recipe that’s packed with bold flavors and comforting textures. It’s perfect for busy weeknights, game days, or any time you’re craving a hearty, satisfying meal.
I hope you’ll give this recipe a try and make it your own with fun toppings and creative twists! If you do try it, I’d love to hear how it turned out. Leave a comment below, and don’t forget to share this recipe with your friends and family.
Looking for more cozy soups? Check out my other hearty soup recipes for more inspiration. Let’s make cooking fun and delicious together!
Creamy Chicken Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cups chicken broth
- 2 10-ounce cans Ro-Tel diced tomatoes and green chilies (with juices)
- 1 14-ounce can black beans, drained and rinsed
- 1 12-ounce can corn, drained
- 1/2 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened—see my tip below
- 2 cups cooked or rotisserie chicken shredded
- Salt and pepper to taste
Optional toppings:
- shredded Mexican cheese blend avocado slices, fresh cilantro, tortilla strips, sour cream, or lime wedges
Instructions
Sauté the onion
- Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
Add the main ingredients
- Pour in the chicken broth, Ro-Tel tomatoes (with their juices), black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Give everything a good stir to combine.
Simmer the soup
- Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for about 5 minutes. This allows the flavors to meld together beautifully.
Add the cream cheese
- Cut the softened cream cheese into small pieces and add them to the soup. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy, rich broth.
Stir in the shredded chicken
- Add the cooked shredded chicken to the pot and let the soup simmer for another 5–7 minutes, or until the chicken is warmed through.
Season and serve
- Taste the soup and season with salt and pepper as needed. Ladle it into bowls and add your favorite toppings for the ultimate taco soup experience.
Notes
How to Serve Your Chicken Taco Soup
This soup is fantastic as-is, but the toppings really take it to the next level! I recommend adding shredded Mexican cheese, a few crunchy tortilla strips, and a dollop of sour cream for a classic touch. Want to brighten things up? Add diced avocado, freshly chopped cilantro, or a squeeze of lime juice. Pair it with a side of warm cornbread or tortilla chips for a complete meal your family will love.Storing and Enjoying Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days.To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute increments, stirring in between.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Let it thaw overnight in the fridge before reheating.
Note: The soup may thicken slightly after being stored, so feel free to add a splash of chicken broth when reheating.
Top Tips for Customizing Your Chicken Taco Soup
Use rotisserie chicken for convenience: It saves time and adds great flavor. If you prefer, you can cook and shred chicken breasts or thighs instead.Spice it up: If you like more heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
Make it dairy-free: Swap the cream cheese for coconut milk or a dairy-free cream alternative.
Switch up the beans: Try pinto beans or kidney beans instead of black beans, or use a combination for variety.
Add extra veggies: Diced zucchini or chopped green bell peppers are great additions if you want to sneak in more vegetables.
