This creamy Chicken Taco Soup recipe is comforting, hearty, and packed with bold Tex-Mex flavors. Made easy in one-pot with simple ingredients, it’s the perfect quick weeknight dinner!
Reasons To Love This Creamy Chicken Taco Soup Recipe
- Quick: Ready in just 30 minutes!
- Taste: Bold, cheesy, and zesty Tex-Mex flavor.
- One-Pot: Less mess and easy cleanup.
- Hearty: Packed with black beans, corn and tender chicken.
- Budget-Friendly: Made with simple pantry staples.
- Great Leftovers: Tastes even better the next day!
Ellen’s Notes
This flavorful soup is a twist on my favorite easy taco soup recipe. I swapped the ground beef for chicken and added cream cheese and cheddar to give it a richness without being too heavy. Doubling up on the beans and Rotel makes it extra hearty — which means my husband is usually full after one bowl (a miracle!). I always top mine with crushed tortilla chips, fresh avocado, and extra cheese!
Key Ingredient Notes
I love how customizable this soup is—toss in what you have, top it how you like, and it always turns out delicious. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Onion: Any onion will work, but we prefer a white or yellow onion for this soup.
- Chicken: Boneless, skinless chicken breasts or thighs both work great, it’s really just up to your personal preference.
- Rotel: I like to use the original Rotel for a little heat, but you can use hot or extra hot Rotel if you like it spicy. On the flip side, when I am making this soup for kids I will use the mild version.
- Black Beans: They need to be rinsed and drained well before adding to the pot. Pinto beans or kidney beans would also work well.
- Corn: You can use fresh or frozen corn (no need to thaw). Canned corn (drained well) also works but will have a very soft texture.
- Taco Seasoning: We love using our homemade taco seasoning whenever we can!
- Cream Cheese: Regular cream cheese with the full fat content will give the soup the creamiest consistency. However, low-fat will also work just fine. You can also use sour cream in a pinch!
- Shredded Cheddar Cheese: Shred the cheese right off the block for the best flavor, but in this recipe pre-shredded bagged cheese works without any issues.
How to Make Creamy Chicken Taco Soup
It’s not necessary to cover the soup while cooking, but it does help to cook the chicken a little quicker if you place the lid slightly askew on top of the pot. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
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Garnish Like A Pro
Set up a toppings bar and let everyone top their own!
- Avocado: Fresh avocado sliced or diced is our go to, but you could also add a scoop of guacamole.
- Pico de Gallo: Or any combination of the following: diced onion, tomatoes, lime wedges, diced jalapeños and fresh cilantro.
- Cheese: You can’t go wrong with more cheese! Keep it easy with more shredded cheddar, or dress it up with crumbled cotija or queso fresco.
- Tortilla Chips: These add the perfect crunchy texture. You can crush up tortilla chips or use tortilla strips.
- Sour Cream: Or a drizzle of Mexican crema.
- Hot Sauce: A great way to add heat to just your bowl.
Cook’s Tips & Variations
- Rotisserie Chicken: Short on time? Skip the step of cooking the chicken and just stir in some shredded rotisserie chicken (or leftover crockpot shredded chicken)!
- Spicy: Turn up the heat by mixing in crushed red pepper flakes, cayenne powder, or chopped peppers. Jalapeños are fairly tame – but you can really spice it up with some Serranos!
- Creamier: Want your broth to be even thicker and creamier? Add 8 oz of cream cheese instead of 4 oz or add a scoop of sour cream!
- Use the Crockpot: For a hands-off approach, cook everything in a slow cooker (except the cheese and cream cheese) on low for 6 to 8 hours. Then shred the chicken and stir in the cheeses!
Yield: 6 servings
Creamy Chicken Taco Soup
Made quickly and easily in just one-pot, this creamy Chicken Taco Soup recipe is comforting, hearty, and packed with bold Tex-Mex flavors!
Ingredients
- 1 teaspoon olive oil
- 2 cups chopped onion
- 1 tablespoon minced garlic
- 2 lbs boneless, skinless chicken breasts, or thighs
- 4 cups chicken broth
- 2 (10 oz) cans Rotel, (diced tomatoes and green chilies)
- 2 (15 oz) cans black beans, rinsed and drained
- 12 oz bag frozen corn
- 2 tablespoons taco seasoning
- 4 oz cream cheese
- 1 cup shredded cheddar cheese, or Mexican blend
Optional Toppings
- crushed tortilla chips, or tortilla strips
- avocado, diced or sliced
- sour cream
- cilantro
- shredded cheese
- lime wedges
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Instructions
- Heat the oil in a large heavy bottomed pot, like a Dutch oven, over medium heat. Sauté the onion for 4 minutes, then add the garlic and sauté for 1 minute more.
- Stir in the broth, add the chicken, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. We find it easiest to remove the chicken from the pot to shred it.
- Add the rotel, black beans, corn, and taco seasoning. Simmer for 5 to 10 minutes, to allow the flavors to develop. If you aren't ready to serve the soup just yet, lower the heat to as low as it will go and cover with a lid. Remember to stir the soup occasionally!
- When you're ready to serve, stir in the cream cheese and cheddar cheese until melted. Serve warm with all your favorite toppings piled on top!
Notes
- Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. The flavors get even better with time!
- Reheat: Warm leftovers on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave in 1-minute intervals, stirring in between. If it has thickened too much, add a splash of broth or milk to loosen it up.
Nutrition
Serving: 1 serving, Calories: 521kcal, Carbohydrates: 42g, Protein: 48g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 138mg, Sodium: 1022mg, Potassium: 1306mg, Fiber: 10g, Sugar: 6g, Vitamin A: 687IU, Vitamin C: 19mg, Calcium: 231mg, Iron: 4mg
Excellent … it was so easy to make and tasted great. I added a little extra cayenne to mine, but kept the rest as is for my kids.
This turned out great – I used chicken thighs and the hot version of rotel. It had such good flavor and lots of heat that way!