Creamy Chicken Taco Soup
This creamy chicken taco soup is the ultimate cozy meal for busy weeknights or chilly weekends.
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.