Warm, cozy, and packed with all your favorite taco flavors—this chicken taco soup is one of those go-to recipes I make on busy weeknights when I want something hearty without a ton of fuss. The creamy, lightly spiced broth is loaded with black beans, corn, tender chicken, and that signature taco seasoning.
It’s one of those meals that feels like a hug in a bowl—especially when you load it up with toppings. Whether you’re cooking for your family on Taco Tuesday or meal-prepping for the week, this one never lets me down.
Why You’ll Love It
I’ll be honest—this soup is my cheat code for when I’m craving tacos but can’t be bothered to warm tortillas or set out a toppings bar. It’s like wrapping up taco night in a single pot.
What really sold me was how fast it comes together. I can get it on the table in about half an hour, which is a blessing after a long day of work or shuttling kids to activities.
It’s also wonderfully flexible. Sometimes I use leftover rotisserie chicken. Other times I toss in uncooked chicken breasts or thighs and let the simmer do the work. And the toppings? Endless. My family loves to pile on crushed tortilla chips, sour cream, shredded cheese, and avocado.
Honestly, there’s something about the combination of creamy broth, tender chicken, and taco spices that makes everyone happy—even the picky eaters.
What You’ll Need
This recipe is built on easy, affordable pantry staples. I always have most of them on hand, which is a lifesaver when I don’t want to plan ahead.
- Olive oil: For sautéing the onion and pepper. I just use the big bottle I keep by the stove.
- Onion: I’m partial to sweet onions for their mellow flavor, but yellow works great too.
- Red bell pepper: Adds a lovely pop of color. If green or yellow is what you have, use it—no need to overthink.
- Rotel tomatoes with green chilies: These are non-negotiable for me. They give the soup that kick of Tex-Mex heat. If I’m out, I’ll use regular diced tomatoes plus a can of green chilies.
- Chicken broth: I often use homemade if I have it in the freezer, but store-bought low-sodium broth works perfectly.
- Spices: Garlic powder, cumin, smoked paprika, chili powder. My homemade taco seasoning is just these four.
- Corn and black beans: Straight from the can. I give them a quick rinse.
- Cream cheese: The magic ingredient that makes the broth silky and just a little bit decadent. I’ve tried store brands, but Philly is my favorite.
- Chicken: Rotisserie is the fastest option, but raw chicken works too if you’ve got more time.
Chicken Taco Soup Toppings
This is where you can really make it your own.
- Tortilla strips or crushed chips: My kids are obsessed with the crunch.
- Sour cream or plain Greek yogurt: I love the cooling contrast.
- Avocado: If they’re ripe on the counter, they’re going in.
- Shredded cheddar or Tex-Mex blend: Melt-in-your-mouth cheesiness.
- Lime wedges: That bright squeeze wakes up all the flavors.
- Cilantro: Adds freshness, though I know not everyone’s a fan.
- Jalapeno slices: For the spice lovers at the table.
When we have friends over, I set out a little toppings bar and let everyone customize their own bowl.
How to Make Chicken Taco Soup (Stovetop)
Here’s how I make it on busy weeknights:
- Soften the cream cheese: I always take it out first. It melts so much better when it’s not fridge-cold.
- Sauté the onion and bell pepper: Olive oil, medium heat, until they’re softened and smelling amazing.
- Add broth, tomatoes, beans, corn, and spices: Dump and stir. Let it come to a gentle boil.
- Simmer: Reduce heat, let the flavors meld for about 10-15 minutes.
- Add cream cheese: Cut it into cubes so it melts faster. Stir until smooth.
- Add chicken: Shredded rotisserie chicken makes this so easy. Let it warm through.
- Season to taste: Salt and pepper as needed.
I usually set out bowls of toppings while the soup simmers—it’s my way of making dinner feel a bit special even on a Tuesday.
Crockpot Method
When I know we’re going to be out all afternoon, the slow cooker is my best friend.
- Use uncooked chicken thighs (about 4) or breasts (about 2).
- Add all ingredients except cream cheese.
- Cook on high for 3-4 hours or low for 6-8 hours. I always choose thighs on low—they stay juicier.
- Add the cream cheese during the last 30 minutes on high. It melts beautifully if you cube it first.
It’s fantastic to walk in the door to that warm, savory smell filling the kitchen.
Instant Pot Method
Perfect for getting dinner on the table fast with minimal cleanup.
- Add uncooked chicken breasts or thighs and everything else except cream cheese.
- Seal and cook on high pressure for 8 minutes.
- Let the pressure release for 5 minutes naturally, then quick-release the rest.
- Stir in cream cheese using the sauté function if needed to help it melt.
It’s amazing how the Instant Pot infuses all the flavors so quickly.
Can I Make It with Uncooked Chicken on the Stovetop?
Absolutely!
I do this all the time if I don’t have rotisserie on hand.
- After sautéing the onion and bell pepper, add cut-up raw chicken.
- Cook for about 5 minutes until it’s no longer pink.
- Remove it to a plate while the soup simmers.
- Add it back in at the end so it finishes cooking gently and stays tender.
It’s a little extra step, but totally worth it.
Substitutions and Variations
I’ve made this soup more times than I can count, and I love tweaking it:
- No cream cheese? Use heavy cream. Start with half a cup and add more if you want it richer. A squeeze of lime at the end adds a lovely brightness.
- Spice level: Rotel tomatoes have a bit of kick. I use the mild ones when cooking for the kids. For a spicy version, I’ll add cayenne—about half a teaspoon to start.
- Thickness: This isn’t a super-thick soup, but you can add a cornstarch slurry (1 tablespoon cornstarch with 1 tablespoon cold water) a few minutes before serving to thicken it up a bit.
This recipe is forgiving, so use what you have.
What to Serve with Chicken Taco Soup
I like to keep it simple but satisfying:
- A crisp green salad with a zesty ranch dressing.
- A side of tortilla chips with homemade guacamole.
- Fresh corn salad or black bean avocado rice bowls if I’m feeling fancy.
- And if we’re having friends over? A batch of frozen margaritas always makes it a party.
Leftovers and Storage
One of my favorite things about this soup is how well it keeps.
- Store in an airtight container in the fridge for 3-5 days.
- It also freezes beautifully for up to 3 months. I love stashing a batch away for those nights I don’t want to cook.
- To reheat, warm it gently on low heat on the stove. The cream cheese can separate a little bit, but it still tastes great. Just give it a good stir.
Chicken Taco Soup
This creamy chicken taco soup is packed with bold Tex-Mex flavor and comes together in just one pot.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cups cooked or rotisserie chicken, shredded
- 2 (10 oz) cans diced tomatoes with green chilies (with juices)
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- 3 cups chicken broth
- 1/2 red bell pepper, chopped
- 8 oz cream cheese, very soft
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- In a large soup pot, heat olive oil over medium-high. Add the chopped onion and cook for about 5 minutes, until softened and fragrant.
- Add the diced tomatoes, corn, black beans, chopped bell pepper, chicken broth, and all spices (chili powder, cumin, garlic powder, smoked paprika). Stir to combine everything.
- Turn the heat up to bring the soup to a boil, then reduce to a gentle simmer and let it cook uncovered for 5 minutes while you prep your toppings.
- Cut the cream cheese into chunks and add it directly to the pot. Stir frequently until it melts smoothly into the broth. This might take a few minutes depending on how soft it is.
- Stir in the shredded chicken and continue simmering for another 5–7 minutes, just until everything is heated through and well blended.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and finish with your favorite toppings like shredded cheese, creamy avocado, crunchy tortilla strips, or fresh cilantro.
Notes
- Make sure your cream cheese is very soft so it melts smoothly. If needed, microwave it in 20–30 second bursts to soften it.
- For lower sodium, use a low-salt chicken broth.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 400Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 133mgSodium 1287mgCarbohydrates 19gFiber 4gSugar 4gProtein 27g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
