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Chicken Taco Soup Recipe
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!
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Prep Time 5 minutes
Cook Time 30 minutes
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.