Chicken Taco Soup Recipe

Introduction

Chicken Taco Soup is a hearty and flavorful dish perfect for cozy nights or casual gatherings. Packed with tender chicken, beans, corn, and a creamy, spiced broth, this soup brings all the delicious taco flavors into one comforting bowl.

Ingredients

• 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 (softened)
• 2 cups cooked or rotisserie chicken, shredded
• Salt & pepper to taste
• Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

1. Step 1: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Step 2: Add chicken broth, diced tomatoes with green chilies, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir to combine.
3. Step 3: Increase heat to high and bring the soup to a boil. Reduce heat to a gentle simmer, uncovered, and cook for 5 minutes while prepping any desired toppings.
4. Step 4: Cut the softened cream cheese into smaller chunks and add to the soup. Stir frequently until the cream cheese is fully melted and incorporated into the soup.
5. Step 5: Stir in the shredded chicken and cook for another 5 to 7 minutes until the chicken is heated through.
6. Step 6: Season the soup with salt and pepper to taste. Serve hot with your favorite toppings such as shredded cheese, avocado, cilantro, or tortilla strips.

Tips & Variations

• Use rotisserie chicken for a quick and easy shortcut without sacrificing flavor.
• Adjust the heat by using mild or hot diced tomatoes with green chilies according to your spice preference.
• For a dairy-free version, substitute cream cheese with coconut milk or a cashew cream alternative.
• Add a squeeze of fresh lime juice just before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to maintain a smooth consistency. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all ingredients except the cream cheese and chicken in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cream cheese and shredded chicken in the last 30 minutes, stirring well until heated through.

Can I use fresh ingredients instead of canned?

Absolutely! Fresh tomatoes and roasted green chilies work well, and you can substitute cooked black beans and fresh corn kernels. Keep in mind the cooking time may increase slightly to melt the cream cheese and blend the flavors.

Chicken Taco Soup Recipe

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★★★★★

4.8 from 109 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This hearty Chicken Taco Soup is a flavorful, comforting dish made with tender shredded chicken, black beans, corn, and diced tomatoes with green chilies. Seamlessly blended with cream cheese for a creamy texture and seasoned with classic Mexican spices, it’s perfect for an easy weeknight dinner or a cozy meal any time of the year. Topped with your favorite garnishes like shredded cheese, avocado, cilantro, and tortilla strips, this soup brings vibrant southwestern flavors to your table.

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Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1/2 medium onion, chopped

Soup Ingredients

• 3 cups chicken broth
• 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
• 1 (14 ounce) can black beans, drained and 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

Final Additions

• 8 ounces cream cheese (softened)
• 2 cups cooked or rotisserie chicken, shredded
• Salt and pepper, to taste

Toppings (Optional)

• Shredded Mexican cheese blend
• Avocado slices
• Cilantro
• Tortilla strips

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Instructions

1. Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened and fragrant.
2. Add Soup Base Ingredients: Stir in the chicken broth, Ro-tel diced tomatoes with green chilies, black beans, corn, chopped red bell pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Mix well to combine all ingredients.
3. Simmer Soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a gentle simmer, uncovered, and cook for 5 minutes. Use this time to prepare your desired toppings.
4. Incorporate Cream Cheese: Cut the softened cream cheese into smaller chunks and add it to the simmering soup. Stir continuously until the cream cheese is completely melted and fully incorporated, creating a creamy texture.
5. Add Chicken: Stir in the shredded cooked chicken and cook the soup for an additional 5-7 minutes until the chicken is warmed through.
6. Season and Serve: Taste and optionally season with salt and pepper to your preference. Ladle the soup into bowls and serve with your choice of toppings like shredded cheese, avocado, cilantro, and tortilla strips.

Notes

• For best creaminess, use softened cream cheese at room temperature so it melts smoothly into the soup.
• If you prefer a spicier soup, you can add additional diced jalapeños or a pinch of cayenne pepper.
• This soup can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
• For a thicker consistency, simmer uncovered for a few extra minutes to reduce liquid before adding cream cheese.
• Leftover soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican Inspired

Keywords: Chicken Taco Soup, Mexican soup, creamy chicken soup, easy weeknight dinner, shredded chicken soup, spicy soup, comfort food