Chicken taco soup recipe is an easy and satisfying meal with the perfect spicy kick. Shredded chicken, black beans, tomatoes, bell pepper and corn are in a delicious creamy broth. Topped with sour cream, fresh cilantro and tortilla chips, your family will love this flavorful recipe!
We love easy soup recipes like our vegetarian tortilla soup and chicken lentil tortilla soup, and of course this easy chicken taco soup recipe!
Easy Chicken Taco Soup Recipe
This taco soup recipe uses cream cheese to create the perfect creamy consistency! You’ll love how simple and delicious this recipe is using affordable ingredients, most of which are pantry staples.
- FLAVORFUL – The soup is filled to the brim with healthy vegetables, shredded chicken, beans, and taco spices. With so many textures and flavors, it truly is delicious.
- FILLING – Black beans and shredded chicken provide lots of protein leaving you feeling full and satisfied.
- EASY – Just dump all the ingredients in a pot and let them simmer, it couldn’t be easier!
Taco seasoning can be used for a variety of dinner recipes including one pot taco pasta, taco stuffed sweet potatoes shred chicken, chili beans and the easy sweet potato taco bowls.
Recipe Ingredients
This creamy chicken taco soup recipe is made from simple ingredients. Here’s an overview of what you’ll need with the full instructions in the recipe card at the bottom of this post:
CHICKEN – For this recipe, I used 2 cups of shredded chicken. You can make your own from cooked shredded chicken breasts, or use a cooked rotisserie chicken from the store and shred it with two forks. For more flavor, use our chicken taco seasoning on the cooked chicken just before you bake them. Want to change up the flavor? Try using cooked ground beef.
BLACK BEANS – One can of cooked beans adds flavor and added protein. This can be swapped with white beans or lentils too.
CREAM CHEESE – This adds so much creaminess! Use one package of your favorite brand of cream cheese. I used Philidelphia brand but I also like the Walmart branded cream cheese for my recipes.
ROTEL TOMATOES – Two cans of Rotel diced tomatoes with green chiles add the perfect spicy kick that this soup needs. For a less spicy option, swap these for two cans of petite diced tomatoes.
VEGETABLES – Chopped yellow onion, bell pepper, and frozen sweet corn round out the meal. I used red bell pepper, but any color will do.
CHICKEN BROTH – This recipe uses 3 ½ cups of either chicken stock or broth. You can also swap for vegetable broth.
SPICES – Spices are what really take the flavor to the next level here! You’ll need taco seasoning (you can make your own or use a store-bought version), garlic powder, chili powder, cumin, salt and pepper.
Pro Tip: Chop the cream cheese into small cubes. This will help it melt much faster while the soup is cooking.
Variations
It’s easy to swap out ingredients with something else you already have in your kitchen:
- BEANS – Feel free to swap out the black beans with another bean variety. Canned kidney beans, white navy beans, pinto beans, chickpeas or lentils will also work.
- GROUND BEEF – Cooked ground beef can be used in replacement of shredded chicken.
- VEGGIES – Add celery, carrots, zucchini and frozen peas.
- SPICES – For a spicier option, add red pepper flakes and more chili powder.
Topping Ideas
Adding fresh toppings to a bowl of soup can really elevate the flavors! Here are a few simple ideas that can really make a difference in soup cuisine:
- SOUR CREAM – Add a spoonful of sour cream or plain greek yogurt to the soup bowl. You can swirl it into the soup for an even creamier option.
- TORTILLA STRIPS – Add some tortilla strips, crushed tortilla chips or corn chips for added crunch.
- SHREDDED CHEESE – Add shredded Monterey jack or shredded cheddar cheese.
- HOT SAUCE – Drizzle Franks hot sauce or your other favorite sauce on top of the soup.
- GREEN ONION – Sprinkle chopped green onion on top of the soup just before serving.
- AVOCADO – Either sliced avocado or diced avocado served in a bowl would be a delightful addition to anyone’s plate.
- FRESH LIME JUICE – A little fresh lime juice adds the perfect amount of acidity. Just cut a couple of limes into wedges and serve in a bowl for your guests to use.
- FRESH CILANTRO – Finely chopped fresh cilantro served in a bowl will add some authentic flavor to your dish.
How To Make Chicken Taco Soup
- PREP – Cook and shred 2 cups worth of chicken (this will be 1 large chicken breast or 2 medium chicken breasts). Shred the chicken with two forks or cut it into small bite-size cubes.
- SAUTEE – Chop the onion and bell pepper into small bite-size pieces. Add it to a large pot with a bit of cooking oil over medium-high heat. Cook until the onion turns translucent.
- ADD IN – Add the canned Rotel tomatoes and green chilies, broth, frozen corn, drained and rinsed black beans, and all spices. Mix everything together and bring it to a boil. Reduce the heat to let it simmer for about 5 minutes.
- CREAM CHEESE – Next add the cubed cream cheese. Stir slowly for about 2 minutes, or until it has melted into the soup.
- CHICKEN – Add the cooked shredded chicken to the pot and heat for just a couple more minutes. Scoop into bowls and serve with your favorite toppings.
Pro Tip: If you don’t want to use pre-cooked shredded chicken, you can add 2 small raw chicken breasts straight to the soup pot when you are adding the broth. Bring to a boil then reduce to let simmer for about 15-20 minutes, until the chicken is cooked all the way through. Remove and shred chicken, with two forks and then add 2 cups of chicken back into the soup.
How To Store Recipe
If you’re making this in advance, or have some leftovers, here are a few ways to store them until needed.
- REFRIGERATE – You can keep this in your fridge for 3-5 days.
- FREEZE – Cream cheese doesn’t always freeze as well, so freeze at your own discretion. You can freeze chicken taco soup for up to 3 months in an airtight container.
- REHEAT – To reheat, just add soup in the microwave for 2-3 minutes or place it on the stove over medium heat until it reaches the desired temperature.
Serving Suggestions
Serve chicken taco soup with an easy side dish to create a more filling meal. Here are a few ideas:
- BREAD – Biscuits, garlic bread, crusty buns or our dutch oven bread are perfect for dipping.
- SALAD – Serve with a garden salad or our delicious quinoa salad recipe.
- WEDGES – A great option to fill you up is to include a side of crispy parmesan potato wedges.
- PASTA – Serve with a side of fresh pasta or rice.
Frequently Asked Questions
To make your own tortilla strips, purchase a pack of corn tortillas and cut them into strips. Coat a large baking sheet with extra virgin olive oil or avocado oil making sure to spread evenly and line it with the tortilla strips. Pop that in the oven at 350ºC until you have crispy tortilla strips.
Meat and beans are often used in taco soup, which usually has tomato sauce that makes the soup more like a chili consistency. Tortilla soup tends to use a thinner broth that is often a tomato base.
Spices can really make a big difference in how the taco soup itself is flavored. For this recipe, taco seasoning, garlic powder, chili powder, and cumin are all used with a bit of salt and pepper.
No, you can also use leftover cooked chicken breasts, that are chopped into small bite-sized pieces. To save time, you can grab a store-bought pre-cooked rotisserie chicken and shred or chop it yourself to add to the soup.
This chicken taco soup is quick, healthy and easy. Cream cheese and Rotel tomatoes with green chilies make up the base of the recipe, while black beans, corn, shredded chicken and spices all add flavor. This creamy taco soup is the perfect comforting meal for lunch or dinner.
More Soup Recipes
- Chicken Lentil Taco Soup
- Sweet Potato Lentil Pumpkin Soup
- Creamy Carrot Tomato Soup
- Sweet Potato Soup
- Hamburger Soup
- Cauliflower Soup
Chicken Taco Soup Recipe
Ingredients
- 1 cup chopped yellow onion
- ½ cup chopped bell pepper
- 2 cans Rotel diced tomatoes with green chiles
- 3 ½ cups chicken broth
- 1 tsp garlic powder
- ¼ tsp cumin
- 2 Tbsp taco seasoning
- ½ tsp chili powder
- 1 cup frozen corn
- 1 can black beans - drained
- 8 oz cream cheese - cut into cubes
- 2 cups cooked shredded chicken - see notes
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cut the cream cheese into cubes (this will melt easier in the soup).
- Add the onion and bell pepper to a large pot with a bit of cooking oil. Cook over medium-high heat for 1-2 minutes, until onions turn translucent.
- Add in the two cans of rotel diced tomatoes with green chilies, chicken broth, garlic powder, cumin, taco seasoning, chili powder, frozen corn, and drained black beans. Bring the soup to a boil then reduce to let simmer for about 5 minutes.
- Add in the cream cheese cubes and stir until they are fully melted, about 2-3 minutes.
- Add the cooked shredded chicken and heat through for 3-4 minutes.
- Scoop into bowls and serve with your favorite toppings including shredded cheese, tortilla chips, sliced avocado, cilantro and sour cream.
Recipe Notes:
- For this recipe, I used 2 cups of shredded chicken. You can make your own from cooked shredded chicken breasts, or use a cooked rotisserie chicken from the store and shred it with two forks.
- For more flavor, use our chicken taco seasoning on the cooked chicken just before you bake them.
- Chop the cream cheese into small cubes. This will help it melt much faster while the soup is cooking.
- If you don’t want to use pre-cooked shredded chicken, you can add 2 small raw chicken breasts straight to the soup pot when you are adding the broth. Bring to a boil then reduce to let simmer for about 15-20 minutes, until the chicken is cooked all the way through. Remove and shred chicken, with two forks and then add 2 cups of chicken back into the soup.
- REFRIGERATE – You can keep this in your fridge for 3-5 days.
- FREEZE – Cream cheese doesn’t always freeze as well, so freeze at your own discretion. You can freeze chicken taco soup for up to 3 months in an airtight container.
- REHEAT – To reheat, just add soup in the microwave for 2-3 minutes or place it on the stove over medium heat until it reaches the desired temperature.
Nutrition
The nutritional information provided is an estimate and is per serving.