Easy Chicken Taco Soup

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🌮 Easy Chicken Taco Soup

A Creamy, Hearty, Flavor-Packed Comfort Food Favorite!

There are few things more comforting than a warm bowl of soup on a chilly evening, especially when it’s packed with flavor, protein, and a little bit of spice. This Easy Chicken Taco Soup is everything you want in a one-pot meal: it’s creamy, zesty, hearty, and perfect for feeding a hungry crowd without spending hours in the kitchen.

Whether you’re a busy parent trying to get dinner on the table in under an hour, a college student craving something filling, or just someone who loves Tex-Mex flavors—this recipe will quickly become a go-to favorite. With pantry staples like canned beans, corn, and diced tomatoes, plus tender shredded chicken and creamy cheese, every spoonful delivers bold, satisfying taste.

📝 Why You’ll Love This Soup

  • Quick and easy: Just 35 minutes from start to finish.

  • Creamy and flavorful: Thanks to cream cheese and a perfect blend of spices.

  • Customizable: Swap ingredients to make it vegetarian, spicier, or lower fat.

  • One-pot convenience: Fewer dishes, more flavor!

🧂 Ingredients

Here’s everything you’ll need to make this cozy taco soup:

  • 1 tablespoon olive oil

  • ½ medium onion, chopped

  • 3 cups chicken broth

  • 2 (10 oz) cans Ro-Tel diced tomatoes with green chilies (with juices)

  • 1 (14 oz) can black beans, drained and rinsed

  • 1 (12 oz) can corn, drained

  • ½ 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 and pepper, to taste

Optional Toppings:

  • Shredded Mexican cheese blend

  • Diced avocado

  • Fresh cilantro

  • Tortilla strips or chips

  • Sour cream

  • Lime wedges

👩‍🍳 Directions

1. Sauté the Onion

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. This step helps bring out the natural sweetness of the onion and builds a flavorful base for the soup.

2. Add the Base Ingredients

Next, pour in the chicken broth, both cans of Ro-Tel (with their juices), drained black beans, corn, and chopped red bell pepper. Stir in all the spices—chili powder, garlic powder, ground cumin, and smoked paprika. Stir well to combine everything. You’ll already start to smell the warm, bold aroma of taco seasoning at this point!

3. Bring to a Boil

Increase the heat to high and bring the soup to a rolling boil. Once it’s boiling, reduce the heat to low or medium-low and let it simmer gently, uncovered, for about 5 minutes. This helps meld all the flavors and soften the red bell pepper.

4. Add the Cream Cheese

Cut the softened cream cheese into smaller cubes for easier melting, then add it to the pot. Stir continuously until the cheese melts completely into the soup. This will give the soup a rich, creamy texture without needing any heavy cream.

5. Add the Chicken

Stir in the shredded chicken and cook for an additional 5 to 7 minutes, just until the chicken is warmed through. If you’re using rotisserie chicken, it’s already fully cooked, so this step is just about integrating it with the creamy base.

6. Final Seasoning & Serve

Taste your soup and season it with salt and pepper as needed. Ladle it into bowls and top with any (or all!) of your favorite toppings: gooey cheese, buttery avocado, crisp tortilla strips, and a sprinkle of cilantro for brightness.

🕒 Serving Information

  • Prep Time: 5 minutes

  • Cook Time: 30 minutes

  • Total Time: 35 minutes

  • Servings: 6

🔁 Variations

🥑 Vegetarian Option

Want a meat-free version? Omit the chicken and use vegetable broth instead of chicken broth. Add another can of beans (like pinto or kidney) or some chopped zucchini and mushrooms for extra texture and bulk.

🌶️ Spicy Kick

Love heat? Toss in a diced jalapeño with the onion, or double the chili powder. You can also add a splash of your favorite hot sauce or a pinch of cayenne pepper to take it to the next level.

🧀 Dairy-Free Alternative

For a dairy-free version, skip the cream cheese and instead blend a portion of the soup (without chicken) to create creaminess from the beans and veggies. Add shredded dairy-free cheese or a splash of coconut milk for richness.

⚖️ Lower Fat Version

Use reduced-fat cream cheese and skip the cheese and sour cream toppings. You can also use lean shredded chicken breast and reduce the olive oil to ½ tablespoon.

📦 Storage & Reheating Tips

🧊 Refrigeration:

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over medium heat or in the microwave in 30-second intervals, stirring in between.

❄️ Freezing:

This soup freezes well! Pour cooled soup into a freezer-safe container or zip-top bag (leave space for expansion). Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Note: The texture may change slightly due to the cream cheese, but stirring well while reheating will help restore its creaminess.

❓ FAQs

Q: Can I make this in the slow cooker?
A: Absolutely! Add all ingredients (except cream cheese and toppings) to your slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Stir in the cream cheese during the last 30 minutes of cooking.

Q: Can I use frozen corn instead of canned?
A: Yes! Use about 1 cup of frozen corn, and no need to thaw it before adding it to the soup.

Q: What other beans can I use?
A: Pinto beans, kidney beans, or cannellini beans are all great alternatives to black beans.

Q: Is this soup gluten-free?
A: Yes, all the ingredients listed are naturally gluten-free, but double-check your broth and Ro-Tel cans to ensure there are no added thickeners or flavorings that contain gluten.

Q: Can I use raw chicken instead of cooked?
A: Yes, you can add raw chicken breasts at the beginning of cooking with the broth. Simmer until fully cooked (internal temp of 165°F), then remove, shred, and return to the pot. Allow a little extra cooking time.

🌟 Pro Tips for Success

  • Soften the cream cheese ahead of time for easier melting—let it sit at room temperature for 30 minutes.

  • Add fresh lime juice at the end for a pop of acidity that balances the richness of the soup.

  • Don’t over-simmer after adding cream cheese; keep heat on low to avoid curdling.

  • Double the recipe and freeze half—future you will thank you!

🍽️ What to Serve With Chicken Taco Soup

Pair this cozy soup with:

  • Warm cornbread (with honey butter)

  • Crunchy tortilla chips

  • Side salad with avocado lime dressing

  • Mexican rice or cilantro-lime quinoa

  • Grilled cheese quesadillas

💬 Reader Love

“This soup was SO good. My picky husband had two bowls, and my toddler even liked it with some chips on top!” – Monica R.

“I added jalapeño and a splash of hot sauce—so creamy and spicy, just how I like it. Great for leftovers too!” – Carlos T.

“I made this dairy-free using coconut cream instead of cream cheese and it still turned out AMAZING. Great weeknight meal!” – Emma J.

🧾 Nutrition (Approximate per serving, without toppings)

  • Calories: 360

  • Protein: 23g

  • Fat: 19g

  • Carbs: 25g

  • Fiber: 6g

  • Sugar: 4g

Nutrition will vary depending on toppings and ingredient brands.

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