Why You’ll Love Chicken Taco Soup Recipe
This Chicken Taco Soup is easy to prepare and offers all the flavors of your favorite tacos in a creamy soup. With just 35 minutes of cooking time, it’s a fast and satisfying meal, perfect for busy nights. The soup is creamy yet hearty, and it’s even better when topped with your favorite taco toppings like shredded cheese, sour cream, and cilantro. It’s a versatile and delicious dish that can easily be customized to suit your preferences.
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
1 red bell pepper, chopped
-
2 cans (10 oz) diced Rotel tomatoes with green chilies (or mild tomatoes if you prefer less spice)
-
1 can black beans, drained and rinsed
-
1 can corn, drained
-
4 cups chicken broth
-
1 teaspoon garlic powder
-
1 teaspoon cumin
-
1 teaspoon smoked paprika
-
1 tablespoon chili powder
-
1 (8 oz) package cream cheese, softened
-
2 cups rotisserie chicken, shredded
-
Salt and pepper to taste
-
Optional toppings: tortilla strips, shredded cheese, sour cream, avocado, lime wedges, cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and red bell pepper, cooking for about 4-5 minutes until softened.
-
Add the Remaining Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, garlic powder, cumin, paprika, and chili powder. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
-
Add Cream Cheese and Chicken: Cut the cream cheese into cubes and add it to the soup. Stir until the cream cheese is melted and the soup becomes creamy. Add the shredded rotisserie chicken and stir until heated through.
-
Season and Serve: Season the soup with salt and pepper to taste. Serve with your favorite toppings like tortilla strips, sour cream, and shredded cheese.
Servings and Timing
-
Servings: 6
-
Prep Time: 10 minutes
-
Cook Time: 25 minutes
-
Total Time: 35 minutes
Variations
-
Vegetarian Version: Omit the chicken and use more beans, corn, and additional vegetables like zucchini or spinach.
-
Spicy: For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the soup.
-
Creamier: Swap cream cheese with heavy cream for a richer broth.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
-
Freezing: You can freeze the soup for up to 3 months. When reheating, stir well as the cream cheese may separate slightly.
FAQs
Can I use uncooked chicken?
Yes, you can use uncooked chicken. Add the raw chicken breasts or thighs to the pot and cook them before adding the other ingredients.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
How do I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry or reduce the soup by simmering it longer to concentrate the flavors.
Can I make this in a Crockpot?
Yes, for the Crockpot version, add uncooked chicken and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese during the last 30 minutes of cooking.
Can I use ground chicken instead of rotisserie chicken?
Yes, you can substitute ground chicken. Brown the chicken in the pot before adding the other ingredients.
How do I store leftover soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for longer storage.
Can I use a different type of cheese instead of cream cheese?
Yes, you can substitute cream cheese with heavy cream for a slightly different texture and richness.
What toppings can I add?
Top the soup with tortilla chips, shredded cheese, sour cream, chopped cilantro, lime wedges, or avocado for extra flavor and texture.
Can I make this soup spicier?
Yes, for more heat, add extra chili powder, cayenne pepper, or sliced jalapeños.
Is this soup gluten-free?
Yes, as long as you ensure that the broth and any additional toppings are gluten-free, this soup is safe for a gluten-free diet.
Conclusion
Chicken Taco Soup is a quick, delicious, and hearty dish that’s perfect for busy nights. The combination of cream cheese, tender chicken, and savory taco seasoning creates a comforting soup that everyone will love. With simple ingredients and easy prep, this soup is a go-to recipe for a family-friendly meal that’s full of flavor. Top it off with your favorite toppings and enjoy the cozy, taco-inspired goodness!
Chicken Taco Soup
This easy and creamy Chicken Taco Soup combines tender chicken, black beans, corn, and a flavorful broth with Rotel tomatoes and cream cheese. Perfect for a cozy meal, it’s quick to prepare and can be made on the stovetop, in the Instant Pot, or in the Crockpot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion (sweet or yellow), chopped
- 1 red bell pepper, chopped
- 1 can Rotel diced tomatoes with green chilies (or regular tomatoes + green chilies)
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 8 oz cream cheese, softened
- 2 cups shredded rotisserie chicken
- Salt & pepper, to taste
Instructions
- In a large pot, sauté onion in olive oil over medium-high heat until softened.
- Add bell pepper, Rotel tomatoes, chicken broth, garlic powder, cumin, paprika, and chili powder. Bring to a boil.
- Stir in corn and black beans, and simmer for about 5 minutes.
- Add cubed cream cheese, stirring until melted and smooth.
- Stir in rotisserie chicken, season with salt and pepper, and heat through.
- Serve with your favorite toppings like sour cream, cheese, or avocado.
Notes
- This soup can be made in the Instant Pot or Crockpot. See recipe for specific instructions.
- You can swap cream cheese for heavy cream if desired.
