Creamy Chicken Taco Soup
This Creamy Chicken Taco Soup is the kind of easy, one-pot recipe you’ll want on repeat during soup season. It combines shredded chicken and taco-style flavors with a creamy, velvety broth that makes it extra comforting. Finish each bowl with slices of avocado, a sprinkle of fresh cilantro, cheddar cheese, lots of salty tortilla chips and of course a big dollop of sour cream.
Soup season is in full swing in my house, and while I could eat it every day, my husband isn’t naturally a soup person. That’s why I’m always looking for ways to make soups hearty enough to be a full meal, so everyone leaves the table satisfied.
Why You’ll Love This Creamy Chicken Taco Soup
- Easy prep- there’s minimal chopping and no complicated steps, so it’s a great option when you want something homemade without spending all evening in the kitchen.
- Taco flavors- with the seasoning and toppings, it has all the flavors of your favorite tacos, just in soup form.
- Hearty and filling- this soup is loaded with protein, veggies, and a creamy broth to feel like a complete dinner, not just something you serve on the side.
- Perfect for cold weather- this is the kind of cozy soup you’ll crave when it’s chilly outside and you want something warm and comforting.
- Great for leftovers- this soup just gets better as it sits, which makes it ideal for meal prep or easy lunches throughout the week.
Ingredient Notes
Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.
- Chicken- you can use either chicken breasts, thighs or even Rotisserie chicken. Just make sure it’s cooked and shredded before adding it to the soup.
- Chicken broth- store-bought or homemade both work.
- Rotel tomatoes- I use fired roasted diced tomatoes and green chilies.
- Garlic- use fresh garlic cloves for the best flavor.
Onion- yellow onion is perfect here. Diced small so it cooks down nicely. - Taco seasoning- use your favorite brand. This keeps things simple and gives the soup its classic taco flavor.
- Beans- I like to use black beans or pinto beans, but feel free to use whatever beans you like. Canned is easiest, just drain and rinse.
- Corn- I usually use canned, but fresh (if in season), or frozen corn works just as well.
- Cream cheese- adds creaminess and richness; make sure it’s softened before stirring in.
- Cheese- optional topping, but sharp cheddar or Monterey Jack melts beautifully into the soup.
- Other toppings- fresh cilantro, sour cream, tortilla chips or strips, and lime wedges.
How To Make Taco Soup
Tips For Success
- Mix up the protein- shredded chicken is classic, but ground beef, ground turkey, or even ground chicken work beautifully. Pick what’s easiest for you.
- Low heat- once you add the cream cheese, keep the soup at a gentle simmer. Too much heat can make it separate.
- Adjust the spice- use mild, medium, or hot taco seasoning depending on your heat preference. You can always add a pinch of cayenne if you want more kick.
- Don’t forget the lime- a squeeze of fresh lime juice right before serving brightens the flavors and balances the richness of the cream cheese.
- Make ahead- this soup actually tastes better the next day, as the flavors meld together. Just reheat gently and stir in a bit of broth if needed.
Creamy Chicken Taco Soup FAQ’s
Cream cheese gives this soup its signature creamy texture with a little tang, but you can substitute with Velveeta, half and half, or heavy cream.
Adjust the taco seasoning to your taste. Add fresh chopped jalapeños, cayenne, or even salsa for extra heat.
Absolutely! You can skip the chicken and use extra beans or even roasted vegetables to bulk it up. Use vegetable broth instead of chicken broth, and the soup stays just as hearty and flavorful.
No problem! Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt for a quick homemade version.
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a splash of broth if needed to loosen it up. I don’t recommend freezing this soup, as the cream cheese can separate and the texture may become grainy after thawing.
More Hearty, Filling Soup Recipes
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Creamy Chicken Taco Soup
Ingredients
- 2 cups shredded chicken
- 1 tbsp olive oil , divided
- 1 small yellow onion, diced
- 3 cloves garlic, finely minced
- 2 tbsp taco seasoning, divided
- 1 quart chicken broth
- 2 10 oz cans Rotel fire roasted tomatoes and green chilies
- 1 14 oz can black beans, or any beans of choice , drained and rinsed
- 1 14 oz can corn kernels, drained
- 8 oz full-fat cream cheese, softened at room temperature
Optional Toppings
- shredded cheddar cheese
- sour cream
- fresh cilantro
- green onions
- tortilla chips or strips
- lime wedges
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onions and sauté until soft and translucent, about 3-4 minutes. Then, stir in the garlic and cook for an additional minute, or until fragrant.
- Sprinkle in 2 tablespoons of taco seasoning and stir well to coat the onions and garlic.
- Pour in the chicken broth, followed by the fire-roasted tomatoes and green chilies, black beans, and corn kernels. Increase the heat and bring to a boil, then turn down the heat and allow the soup to gently simmer for 8-10 minutes.
- Next, add the cream cheese in small pieces, a little at a time, stirring slowly until fully melted. Be patient, adding it gradually prevents it from separating.
- Stir the cooked chicken into the soup and let it simmer for an additional 5 minutes to warm through and absorb the flavors. Then, serve the soup in bowls and garnish with your favorite toppings. Enjoy!