Easy Creamy Chicken Taco Soup

Welcome to your new favorite weeknight meal: a comforting and incredibly easy Chicken Taco Soup! This flavorful dish comes together in just about 35 minutes on the stovetop, making it perfect for busy evenings. You’ll love how simple it is to prepare, packed with hearty ingredients, and topped with all your favorite fixings. Get ready to enjoy a delicious creamy taco soup that’s both quick and satisfying.

Why You’ll Love This Chicken Taco Soup

• Quick and Effortless Weeknight Meal: This chicken soup with taco flavors is ready in under an hour, ideal for busy parents and beginners alike.
• Hearty, Satisfying, and Flavorful: Every spoonful delivers a rich blend of spices, tender chicken, and savory vegetables, ensuring a truly comforting experience.
• Versatile for Various Dietary Needs: Easily adaptable to be vegetarian or made with different proteins, suiting many preferences.
• Uses Common Pantry Staples: You likely have most of the ingredients on hand, making grocery shopping a breeze for this taco soup recipe.
• Infinitely Customizable Toppings: Get creative with cheese, avocado, sour cream, and more to make each bowl uniquely yours.

Ingredients for Chicken Taco Soup

Gathering your ingredients is the first step to creating this amazing Chicken Taco Soup. You’ll need a mix of wet ingredients, fresh produce, canned goods, aromatic spices, and creamy elements. This blend ensures a rich, hearty, and satisfying meal every time.

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3 cups chicken broth
• 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies, with juices
• 1 (14 ounce) can black beans, drained & rinsed
• 1 (12 ounce) can corn, drained
• 1/2 red bell pepper, chopped
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 ounces cream cheese (Philly brand works well), softened
• 2 cups cooked/rotisserie chicken, shredded
• Salt & pepper to taste
• Optional toppings: shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Notes & Substitutions

Culinary experts often suggest softening cream cheese to room temperature to help it melt seamlessly and achieve a smoother texture in soups and sauces. Ensure your cream cheese is softened to room temperature before adding it to the soup. This helps it melt smoothly without clumping. Ro-tel tomatoes with green chilies are key for a signature taco soup flavor and a touch of heat. If you can’t find them, use regular diced tomatoes and add a small can of diced green chilies. For a lighter option, choose a low-sodium chicken broth. Feel free to use any color of bell pepper you have on hand; red offers a slightly sweeter flavor.

Equipment

You don’t need fancy tools to make this fantastic creamy chicken taco soup. A sturdy pot is the most important item.

• Main Cooking Pot: A Dutch oven or a large soup pot works perfectly for stovetop cooking.
• Standard Kitchen Tools: You will need a good knife, a cutting board, and a stirring spoon.
• Optional for Other Methods: A slow cooker (Crockpot) or an Instant Pot if you prefer those cooking methods.

How to Make Chicken Taco Soup (Step-by-Step)

Making this Chicken Taco Soup is incredibly straightforward, no matter which cooking method you choose. Here’s how to whip up a batch of delicious creamy taco soup for your family. Remember, precise seasoning at the end makes all the difference!

Stovetop Instructions

1. Sauté Aromatics: Add the olive oil and chopped onion to a large soup pot or Dutch oven. Sauté over medium-high heat for about 5 minutes until the onion softens and becomes fragrant.
2. Combine Ingredients: Add all the remaining soup ingredients to the pot, except for the cream cheese, shredded chicken, and salt and pepper. This includes the chicken broth, both cans of Ro-tel, drained black beans, drained corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir everything together well.
3. Simmer the Soup: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer (uncovered) and let it cook for 5 minutes. Use this time to prepare any toppings you plan to use.
4. Add Cream Cheese: Cut the softened cream cheese into smaller pieces. Add these pieces to the simmering soup. Stir continuously until the cream cheese is fully melted and smoothly incorporated into the chicken taco soup. This might take a few minutes of patient stirring.
5. Heat Chicken: Stir in the cooked or shredded rotisserie chicken. Continue to cook for another 5-7 minutes, or until the chicken is thoroughly warmed through.
6. Season and Serve: Season the creamy taco soup generously with salt and pepper to taste. Ladle into bowls and serve immediately with your favorite toppings.

Slow Cooker (Crockpot) Instructions

This method is perfect for a hands-off approach to making taco soup.

1. Combine Ingredients: Place uncooked chicken thighs (about 4) or chicken breasts (about 2), chopped onion, bell pepper, chicken broth, Ro-tel tomatoes, black beans, corn, chili powder, garlic powder, cumin, and smoked paprika into your slow cooker.
2. Cook Until Tender: Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreddable. Chicken thighs are great for longer cooking times as they stay moist.
3. Shred Chicken and Add Cream Cheese: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Cut the softened cream cheese into pieces and stir it into the soup.
4. Melt and Serve: Continue to cook on high for the last 30 minutes, stirring occasionally, until the cream cheese has fully melted and the soup is creamy. Season with salt and pepper before serving your chicken taco soup.

Instant Pot Instructions

For a faster, pressure-cooked version of this delicious chicken taco soup, the Instant Pot is your friend.

1. Sauté Aromatics: Add olive oil to the Instant Pot and select the “Sauté” function. Add the chopped onion and bell pepper, cooking for 3-4 minutes until softened.
2. Add Remaining Ingredients (Except Cream Cheese): Add uncooked chicken breasts (about 2) or chicken thighs (about 4), chicken broth, Ro-tel tomatoes, black beans, corn, chili powder, garlic powder, cumin, and smoked paprika to the pot. Do NOT add the cream cheese yet.
3. Pressure Cook: Secure the lid and make sure the vent is sealed. Cook on high pressure for 8 minutes.
4. Release Pressure and Add Cream Cheese: Once cooking is complete, let the pressure naturally release for 5 minutes, then perform a quick release of any remaining pressure. Open the lid carefully.
5. Shred Chicken and Finish: Remove the chicken and shred it, then return it to the pot. Stir in the softened cream cheese pieces. You can use the “Sauté” function again briefly to help the cream cheese melt faster and fully incorporate into the soup. Season with salt and pepper and serve your creamy chicken taco soup.

Pro Tips for the Best Chicken Taco Soup

Achieving the perfect bowl of taco soup is easy with a few insider tricks. These tips will help you elevate your dish and ensure a smooth, delicious outcome every time.

• Soften Your Cream Cheese: Always ensure your cream cheese is at room temperature. This prevents lumps and helps it melt seamlessly into the hot soup, creating that signature creamy texture.
• Adjust Spice Levels: The Ro-tel adds a mild kick. If you prefer more heat, add a pinch of cayenne pepper or a dash of hot sauce. For less spice, use regular diced tomatoes and omit the green chilies.
• Taste and Adjust Seasoning: Don’t skip tasting your Chicken Taco Soup before serving. Salt and pepper are crucial for bringing out all the flavors. Add a little at a time until it tastes just right.
• Prep Toppings While Simmering: Maximize your time by chopping cilantro, slicing avocado, or grating cheese while the soup simmers. This way, everything is ready when the soup is.

Serving Suggestions & Variations

One of the best things about this chicken taco soup is its versatility. You can customize it with an array of toppings and even change up the core ingredients for different flavors.

Topping Ideas

Transform your bowl of taco soup with these delicious additions.

• Shredded Cheese: A Mexican blend or sharp cheddar melts beautifully into the warm soup.
• Avocado: Diced or sliced avocado adds a creamy, fresh contrast.
• Greek Yogurt or Sour Cream: A dollop provides a cool, tangy balance to the savory flavors.
• Tortilla Strips or Crushed Chips: Offer a satisfying crunch and enhance the taco theme.
• Fresh Cilantro and Lime Wedges: Brighten the soup with herbaceous notes and a squeeze of citrus.
• Sliced Jalapeños: For those who enjoy an extra layer of heat and a vibrant kick.

Flavor Variations

Get creative with your creamy chicken taco soup base.

• Different Beans: Experiment with pinto beans or cannellini beans instead of black beans.
• Ground Beef Alternative: Brown 1 pound of ground beef or turkey and drain the fat before adding it to the soup in place of chicken.
• Add Rice or Pasta: Stir in 1/2 cup of cooked rice or small pasta shapes during the last 10 minutes of simmering for a heartier meal.
• Thickening with Cornstarch Slurry: If you prefer an even thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering soup until it thickens.

Storage and Freezing Instructions

This Chicken Taco Soup is perfect for meal prepping! You can easily store leftovers or freeze portions for a quick meal later. For optimal food safety, it’s crucial to adhere to USDA food safety guidelines for storing cooked chicken and soups. Proper storage helps maintain its delicious flavor and texture.

• Refrigeration: Store any leftover creamy chicken taco soup in an airtight container in the refrigerator for 3-5 days. Ensure it cools completely before sealing.
• Freezing: For longer storage, transfer cooled soup to freezer-safe containers or bags. It can be frozen for up to 3 months. Leave some headspace if using containers, as liquids expand when frozen.
• Reheating: Thaw frozen soup in the refrigerator overnight, or reheat directly from frozen on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions.
• Cream Cheese Separation: Note that the cream cheese may separate slightly upon thawing and reheating. A good stir should help bring it back together, or you can whisk in a tablespoon of milk or broth to restore creaminess.

Nutrition Information

This Chicken Taco Soup offers a hearty and satisfying meal. Each serving provides a good balance of protein, carbohydrates, and fats, making it a fulfilling option for lunch or dinner. Please remember that these values are approximate and can vary based on specific ingredients and serving sizes.

Frequently Asked Questions (FAQ)

Can I use uncooked chicken?

Yes, absolutely! The recipe includes instructions for using uncooked chicken in both the slow cooker and Instant Pot methods. Simply add it in raw, and it will cook directly in the soup.

How spicy is this soup?

The use of Ro-tel tomatoes and green chilies provides a mild, pleasant warmth. If you prefer more heat, you can add a pinch of red pepper flakes or a few dashes of your favorite hot sauce.

Can I make it vegetarian?

You certainly can! Omit the chicken and chicken broth. Use vegetable broth and add an extra can of beans, lentils, or a plant-based ground crumble for protein.

What if my soup is too thin/thick?

If your chicken taco soup is too thin, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup until it thickens. If it’s too thick, simply add a splash more chicken broth until you reach your desired consistency.

Conclusion

This Easy Creamy Chicken Taco Soup truly lives up to its name: it’s a delicious, comforting meal that comes together quickly and effortlessly. Whether you choose the stovetop, slow cooker, or Instant Pot method, you’ll end up with a flavorful creamy chicken taco soup that’s perfect for any occasion. Give this recipe a try tonight and discover your new favorite family dinner. We love hearing from you, so share your experiences and topping ideas in the comments below!

Easy Creamy Chicken Taco Soup

This easy and creamy chicken taco soup is packed with flavor from diced tomatoes, green chilies, black beans, corn, and a blend of spices. Cooked chicken and cream cheese make it hearty and rich, perfect for a quick weeknight meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 1 tablespoon olive oil
• 1/2 onion medium, chopped
• 3 cups chicken broth
• 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
• 1 (14 ounce) can black beans drained & rinsed
• 1 (12 ounce) can corn drained
• 1/2 red bell pepper chopped
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 ounces cream cheese softened
• 2 cups cooked/rotisserie chicken shredded
• Salt & pepper to taste

Optional Toppings

• shredded Mexican cheese blend
• avocado
• cilantro
• tortilla strips

Equipment

• Soup Pot

Method

 

Stovetop Instructions

1. In a soup pot, sauté olive oil and chopped onion over medium-high heat for 5 minutes.
2. Add chicken broth, Ro-tel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot.
3. Bring the soup to a boil over high heat, then reduce to a gentle simmer (uncovered) for 5 minutes. Use this time to prepare your optional toppings.
4. Cut softened cream cheese into smaller pieces and add to the soup, stirring until fully melted and incorporated.
5. Stir in the shredded cooked chicken and continue to cook for 5-7 minutes, ensuring it is warmed through.
6. Season the soup with salt and pepper to taste, then serve immediately with your preferred toppings.

Notes

For best results, ensure cream cheese is softened before adding to the soup for easier incorporation. This recipe can also be adapted for slow cooker (3-4 hours on high or 6-8 hours on low with uncooked chicken) or Instant Pot (8 minutes high pressure with uncooked chicken, then quick release and stir in cream cheese).