Chicken Taco Soup Recipe

If you’re anything like me, you love the comforting warmth of soup and the vibrant flavors of tacos. That’s exactly what drew me to this chicken taco soup recipe! It’s the perfect combination of Tex-Mex goodness and hearty comfort food, all simmered together in one pot. 

After making this recipe, I couldn’t get over how flavorful yet incredibly simple it was to prepare. It’s a fantastic weeknight dinner that your whole family will enjoy, and the best part is you can customize it just the way you like. Let me show you how to make this easy, crowd-pleasing soup!

Credit: addapinch

Ingredients You’ll Need

Here’s what you’ll need to bring this flavorful soup to life. Each ingredient serves an important purpose, and I’ve included a few tips to make sure everything turns out perfectly.

• Olive oil (1 tablespoon): Ideal for sautéing and building the base flavors. A neutral oil like avocado also works well.
• Sweet onion (½ medium, chopped): Adds a mild, rich flavor. Yellow onions are a great alternative.
• Red bell pepper (½ chopped): Provides sweetness and color, but any bell pepper works.
• Rotel diced tomatoes with green chilies (2 cans, 10 ounces each): These add heat and tang. If unavailable, use regular diced tomatoes with a can of green chilies for the spicy kick.
• Chicken broth (3 cups): A savory base for the soup. Use low-sodium broth if you’re watching your salt intake.
• Spices (1 tablespoon chili powder, 1 teaspoon each of garlic powder, cumin, and smoked paprika): These create the fabulous taco seasoning flavor. Adjust the chili powder if you prefer less spice.
• Canned black beans (1 can, 14 ounces, rinsed): Packed with protein and texture.
• Canned corn (1 can, 12 ounces, drained): Adds a subtle sweetness and crunch.
• Cream cheese (8 ounces, softened): This makes the soup creamy and indulgent. I recommend using high-quality cream cheese, like Philadelphia.
• Shredded rotisserie chicken (2 cups): A quick and tender option, though any cooked chicken will work.
• Salt and pepper (to taste): Balances and enhances all the flavors.

Note: These ingredient amounts will make around 4-6 servings, perfect for a family meal!

Pro Tip:

Take the cream cheese out of the fridge before you start to soften it. This helps it melt smoothly into the soup.

Variations

Want to tweak this recipe to suit your taste or dietary needs? Here are some easy swaps and additions:

• Dairy-Free Option: Replace cream cheese with a plant-based alternative or use coconut cream for a different type of creaminess.
• Low-Carb Friendly: Skip the corn and opt for diced zucchini or cauliflower for added texture without the carbs.
• Extra Heat: Stir in diced jalapeños or a pinch of cayenne pepper.
• Meat-Free Version: Skip the chicken and add more beans, such as pinto or kidney beans, for a hearty vegetarian option.
• Thicker Soup: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) towards the end.

You can also enjoy similar hearty dishes like this Chicken Riggies Recipe.

Cooking Time

This recipe is as quick as it is easy. Here’s the breakdown:

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes

Equipment You Need

You don’t need fancy tools for this recipe. Here’s the basic equipment:

• Large pot or Dutch oven: For cooking the soup. A heavy-bottomed pot works best to prevent burning.
• Cutting board and knife: For chopping your vegetables.
• Measuring spoons and cups: To ensure your spices and liquids are perfectly balanced.
• Wooden spoon or spatula: For stirring without scratching your cookware.

How to Make Chicken Taco Soup?

Sauté the Vegetables

Start by heating the olive oil in your large pot over medium heat. Add the chopped onion and red bell pepper and sauté for about 5 minutes until they soften and become fragrant. This step builds the base flavor of your soup.

Add the Base Ingredients

Pour in the chicken broth, Rotel tomatoes, black beans, corn, and spices. Stir everything well to combine. Turn the heat to high to bring the soup to a boil, then reduce it to a gentle simmer. This allows the ingredients to meld together beautifully.

Melt the Cream Cheese

Cut the softened cream cheese into cubes and stir them into the simmering soup. Stir occasionally until the cream cheese melts completely, creating a creamy and rich broth. This step adds a velvety texture to the soup.

Add the Chicken

Stir in the shredded rotisserie chicken and cook for another 5-7 minutes, or until the chicken is heated through. Give the soup a final taste and season with salt and pepper as needed.

Serve with Toppings

Once your soup is ready, ladle it into bowls and pile on the toppings. Enjoy every comforting spoonful!

Credit: jaroflemons

Additional Tips for Making This Recipe Better

Here’s what I learned from making this recipe several times. These tips will help you elevate your soup:

• Use fresh toppings. Lime juice, avocado slices, and fresh herbs like cilantro bring brightness to the rich soup.
• Shred your own cheese. Pre-shredded cheese contains additives that prevent melting. Grate a block for a silkier result.
• Don’t skip the spices. They’re the soul of this recipe, so go big (especially on the smoked paprika!).
• Warm the cream cheese. If it’s too cold, it won’t blend smoothly, leaving lumps in your soup.

How to Serve Chicken Taco Soup?

To make this soup even more enticing, consider these serving ideas:

• Crunchy topping. Add tortilla strips or crushed tortilla chips for texture.
• Creamy additions. A dollop of sour cream or plain Greek yogurt helps cool down the spice.
• Cheese delight. Sprinkle shredded cheddar or a Tex-Mex blend over the top for extra cheesiness.
• Fresh garnish. Top with freshly chopped cilantro, a lime wedge, and sliced avocado for a gourmet touch.

Serve it with warm cornbread or crusty bread to soak up every last drop. If you’re a fan of crispy and flavorful bites, you might also enjoy this Chicken Pakora Recipe as a side or appetizer.

Nutritional Information

This soup is as nourishing as it is delicious. Here’s a snapshot of what you’re getting per serving:

• Calories: 366
• Protein: 21g
• Carbohydrates: 27g
• Fat: 20g

Make Ahead and Storage

Refrigerating

Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat on the stove over low heat, stirring often to recombine the creamy broth.

Freezing

This soup freezes beautifully for up to 3 months. Simply thaw overnight in the fridge before warming it up.

Reheating

Keep the heat low to prevent the cream cheese from separating. Stir well to bring the soup back together.

Why You’ll Love This Recipe?

There are so many reasons to adore this chicken taco soup. Here are just a few:

• Quick and Easy. It’s ready in just 35 minutes with minimal prep.
• One-Pot Meal. Less cleanup means more time to relax.
• Customizable. Make it spicier, creamier, or vegetarian to suit your preferences.
• Perfect for Leftovers. It tastes even better the next day, making it great for meal prep.
• Crowd-Pleaser. The bold flavors are loved by adults and kids alike.

This chicken taco soup is a recipe I come back to again and again, and I hope it becomes a favorite in your kitchen too. Happy cooking!

For more inspiration, check out these Chicken Recipes that are just as versatile and delicious.

Ash Tyrrell

Chicken Taco Soup Recipe

If you’re anything like me, you love the comforting warmth of soup and the vibrant flavors of tacos. That’s exactly what drew me to this chicken taco soup recipe!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• Olive oil 1 tablespoon: Ideal for sautéing and building the base flavors. A neutral oil like avocado also works well.
• Sweet onion ½ medium, chopped: Adds a mild, rich flavor. Yellow onions are a great alternative.
• Red bell pepper ½ chopped: Provides sweetness and color, but any bell pepper works.
• Rotel diced tomatoes with green chilies 2 cans, 10 ounces each: These add heat and tang. If unavailable, use regular diced tomatoes with a can of green chilies for the spicy kick.
• Chicken broth 3 cups: A savory base for the soup. Use low-sodium broth if you’re watching your salt intake.
• Spices 1 tablespoon chili powder, 1 teaspoon each of garlic powder, cumin, and smoked paprika: These create the fabulous taco seasoning flavor. Adjust the chili powder if you prefer less spice.
• Canned black beans 1 can, 14 ounces, rinsed: Packed with protein and texture.
• Canned corn 1 can, 12 ounces, drained: Adds a subtle sweetness and crunch.
• Cream cheese 8 ounces, softened: This makes the soup creamy and indulgent. I recommend using high-quality cream cheese, like Philadelphia.
• Shredded rotisserie chicken 2 cups: A quick and tender option, though any cooked chicken will work.
• Salt and pepper to taste: Balances and enhances all the flavors.

Method

 

1. Start by heating the olive oil in your large pot over medium heat. Add the chopped onion and red bell pepper and sauté for about 5 minutes until they soften and become fragrant. This step builds the base flavor of your soup.
2. Pour in the chicken broth, Rotel tomatoes, black beans, corn, and spices. Stir everything well to combine. Turn the heat to high to bring the soup to a boil, then reduce it to a gentle simmer. This allows the ingredients to meld together beautifully.
3. Cut the softened cream cheese into cubes and stir them into the simmering soup. Stir occasionally until the cream cheese melts completely, creating a creamy and rich broth. This step adds a velvety texture to the soup.
4. Stir in the shredded rotisserie chicken and cook for another 5-7 minutes, or until the chicken is heated through. Give the soup a final taste and season with salt and pepper as needed.
5. Once your soup is ready, ladle it into bowls and pile on the toppings. Enjoy every comforting spoonful!

Notes

• Use fresh toppings. Lime juice, avocado slices, and fresh herbs like cilantro bring brightness to the rich soup.
• Shred your own cheese. Pre-shredded cheese contains additives that prevent melting. Grate a block for a silkier result.
• Don’t skip the spices. They’re the soul of this recipe, so go big (especially on the smoked paprika!).
• Warm the cream cheese. If it’s too cold, it won’t blend smoothly, leaving lumps in your soup.