Chicken taco soup 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.
Easy Chicken Taco Soup Overview
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.
First, bell pepper and onion are sauteed in a pot. Next, diced tomatoes, chicken broth, black beans, corn, taco seasoning, garlic powder, chili powder, salt and pepper are all simmered together until the flavors merge. Cream cheese is chopped small so that it melts faster, and it’s added to the pot. Lastly, cooked shredded chicken is stirred in. With so many textures and flavors, it truly is delicious.
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 – you can easily make your own version here!
- 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
CHICKEN NOTE – 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 my homemade chicken taco seasoning recipe on the cooked chicken just before you bake them.
How To Make Chicken Taco Soup
STEP 1: Cut the 8 oz cream cheese into cubes (this will melt easier in the soup).
STEP 2: Add the 1 cup chopped yellow onion and ½ cup chopped 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.
STEP 3: Add in the two cans of rotel diced tomatoes with green chilies, 3 ½ cups chicken broth, 1 can drained black beans, 1 cup frozen corn, 2 Tbsp taco seasoning, 1 tsp garlic powder, ½ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper and ¼ tsp cumin. Bring the soup to a boil then reduce to let simmer for about 5 minutes.
STEP 4: Add in the 8 oz cream cheese cubes and stir until they are fully melted, about 2-3 minutes.
STEP 5: Add 2 cups cooked shredded chicken and heat through for 3-4 minutes.
STEP 6: Scoop into bowls and serve with your favorite toppings including shredded cheese, tortilla chips, sliced avocado, cilantro and sour cream.
Recipe Tips
- Chop the cream cheese into small cubes. This will help it melt much faster while the soup is cooking.
- 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.
- Cooked ground beef can be used in replacement of shredded chicken.
- For a spicier option, add red pepper flakes and more chili powder.
- Easy Soup Toppings: Try a dollop of sour cream, tortilla strips, shredded cheese, hot sauce, green onion, avocado, fresh cilantro or a squeeze of fresh lime juice.
How To Store Recipe
- REFRIGERATE – Leftover soup can be stored in an airtight container for up to 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’s warmed through.
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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 can black beans - drained
- 1 cup frozen corn
- 2 Tbsp taco seasoning
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp cumin
- 8 oz cream cheese - cut into cubes
- 2 cups cooked shredded chicken - see notes
Instructions
- Cut the 8 oz cream cheese into cubes (this will melt easier in the soup).
- Add the 1 cup chopped yellow onion and ½ cup chopped 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, 3 ½ cups chicken broth, 1 can drained black beans, 1 cup frozen corn, 2 Tbsp taco seasoning, 1 tsp garlic powder, ½ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper and ¼ tsp cumin. Bring the soup to a boil then reduce to let simmer for about 5 minutes.
- Add in the 8 oz cream cheese cubes and stir until they are fully melted, about 2-3 minutes.
- Add 2 cups 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.