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Chicken Taco Soup

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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.

A big pot of creamy chicken taco soup with chopped parsley and crunchy tortilla strips on top.

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 on the counter including a bowl of shredded chicken, container of chicken broth, cream cheese, chopped bell pepper, spices, chopped onion, taco seasoning, frozen corn, cans of rotel diced tomatoes with green chilies, can of black beans, salt and pepper.

Recipe Ingredients

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.

Three images combined, first is chopped cream cheese on cutting board. Second two are chopped onion and bell pepper in pot. First uncooked then cooked.

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.

Four images combined. First is various ingredients to make soup all dumped in, but not mixed together. Second is ingredients mixed in pot. Third has cubed cream cheese dumped on top of soup. Fourth is cream cheese melted into the soup in pot.

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.

Two images, first is shredded chicken on top of soup. Second is chicken taco soup all mixed together.

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.

Close up of shredded chicken, black beans, corn, tomatoes and other ingredients in a creamy broth in a soup pot.

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.
A bowl of creamy chicken taco soup topped with tortilla strips and fresh parsley.

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A bowl of chicken taco soup with spoon. Sliced avocado and parsley are around the bowl.

Chicken Taco Soup Recipe

This creamy chicken taco soup recipe is an easy and satisfying meal with the perfect spicy kick.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

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

Calories: 256kcal | Carbohydrates: 22g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 708mg | Potassium: 559mg | Fiber: 5g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg

The nutritional information provided is an estimate and is per serving.

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