Go Back
–+ servings
Chicken Taco Soup

Creamy Chicken Taco Soup - Quick Comfort for Busy Nights

This creamy Chicken Taco Soup is a quick and comforting Tex-Mex dish perfect for busy nights, ready in just 35 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive Oil Substitute with avocado oil for unique flavor
  • 1/2 medium Onion, chopped Shallots or leeks make a great alternative
  • 3 cups Chicken Broth Opt for low-sodium to moderate salt levels
  • 2 cans, 10 oz Ro-tel Diced Tomatoes Regular diced tomatoes plus green chilies can be used instead
  • 1 can, 14 oz Black Beans, drained/rinsed Feel free to use pinto beans for a swap
  • 1 can, 12 oz Corn, drained Frozen corn works just as well
  • 1/2 Red Bell Pepper, chopped Any bell pepper variety is perfect here
For the Spices
  • 1 tbsp Chili Powder Adjust to your heat preference or substitute with taco seasoning
  • 1 tsp Garlic Powder Fresh minced garlic can be used for bolder taste
  • 1 tsp Ground Cumin Coriander is a suitable alternative
  • 1 tsp Smoked Paprika Regular paprika is great if you prefer less kick
For the Creamy Texture
  • 8 oz Cream Cheese, softened Neufchâtel or dairy-free cream cheese can be substitutes
  • 2 cups Cooked/Rotisserie Chicken, shredded Swap for turkey or meat alternative if preferred
To Season
  • Salt & Pepper Season to taste for perfect balance
For the Toppings (optional)
  • Shredded Mexican Cheese Blend Elevates the soup with melty goodness
  • Avocado Creamy freshness that complements the soup
  • Cilantro Adds a burst of herbaceous flavor
  • Tortilla Strips For a satisfying crunch

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions for Chicken Taco Soup
  1. In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
  2. Pour in 3 cups of chicken broth, 2 cans of Ro-tel diced tomatoes, black beans, corn, and bell pepper. Add spices and stir well to combine, then bring to a boil.
  3. Reduce the heat to medium-low and let the soup simmer uncovered for about 5 minutes, allowing flavors to meld.
  4. Cut cream cheese into cubes and stir into the soup, cooking for 3-5 minutes until melted and integrated.
  5. Stir in shredded chicken and heat for 5-7 minutes until chicken is thoroughly heated through.
  6. Taste and season with salt and pepper. Serve hot with optional toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure the cream cheese is at room temperature before starting for smooth melting. Adjust seasoning as necessary before serving.

Tried this recipe?

Let us know how it was!