This chicken taco soup is oh-so-creamy and loaded with shredded chicken, veggies, beans, and a delicious broth. Get ready for a fiesta of flavors!
Anyone who knows me knows how obsessed I am with soups. I make them on a weekly basis (sometimes even every day) because they’re so quick and easy to prepare, and the leftovers are amazing. I’m also crazy about Tex-Mex food. I got my first job working at Taco Time, a popular chain restaurant, and I have loved those flavors ever since.
This chicken taco soup recipe combines both of my obsessions. One day, I had a brilliant thought — what if I captured the flavor of my favorite tacos and made a soup instead? After a bit of testing and tweaking, I created a winning recipe. This soup is absolutely mouthwatering, and it seriously couldn’t be easier to make!
Love Tex-Mex? Dish up a bowl of chicken tortilla soup, chicken enchilada soup, or white chicken chili!
Creamy Chicken Taco Soup Video
How to Make Creamy Chicken Taco Soup
You guys know that 30-minute recipes and me go together like bread and butter. I always look forward to making this chicken taco soup because it’s a breeze!
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté until softened.
- Cook the chicken: Add the whole chicken breasts, chicken broth, diced tomatoes, taco seasoning, and salt. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer the soup for 15-20 minutes, or until the chicken is fully cooked.
- Shred the chicken and simmer: Remove the cooked chicken and shred it with two forks or meat claws (these are so fun to use!). Add it back to the pot, along with the black beans and corn, then simmer the soup for another 5-10 minutes.
- Mix in the cream cheese and serve: Add the softened cream cheese and stir until it fully melts. Taste and adjust the seasoning as needed. Serve the soup hot with your favorite toppings.
Hot tip: Make a double batch! This soup is totally freezer-friendly.
Tips From the Kitchen
I’ve got a few “soup-er” tips for you that have changed my taco soup game. I can’t emphasize enough how important it is to personalize the soup — use the recipe as a guideline, and let your tastebuds do the rest of the work.
- Soften the cream cheese to room temperature. The softer the cream cheese is, the more smoothly it’ll incorporate into the soup.
- Make the taco seasoning yourself. Homemade taco seasoning only takes five minutes to whip up, and it’s so easy to customize the flavors to your liking. Trust me — make a double or triple batch. You’ll use it for everything, and it stays fresh for up to two years!
- Use chicken breasts or thighs. I usually opt for chicken breasts, but boneless skinless chicken thighs make a tasty swap. For an easy shortcut, use the shredded meat from a store-bought rotisserie chicken.
- Season to taste. Each blend of taco seasoning has different spice levels, so start with one tablespoon and adjust accordingly. Sometimes I add up to four tablespoons if I’m craving heat. The amount of salt you add also depends on the broth you use, so taste, taste, taste!
- Swap diced tomatoes. Plain diced tomatoes work fine, but if you want to amp up the flavor use a can of Rotel instead.
- Add toppings. I’ll be honest with you guys — sometimes I’m feeling too lazy to add toppings, so I’ll enjoy the soup as-is. But trust me when I say that the toppings make it SO much better. Crispy tortilla chips, shredded cheese, sour cream, cilantro, diced avocado, and lime wedges are a few of my favorites.
Storage & Reheating
This taco soup is always a win for me because the leftovers are a-ma-zing. Everyone in the family loves the flavors even more the next day!
- Refrigerator: To store for up to three days, allow the soup to cool completely, then transfer it to an airtight container in the fridge.
- Freezer: To store for up to three months, freeze the leftover soup in an airtight container or a freezer-safe bag. Allow the soup to thaw in the fridge overnight before reheating.
- Reheating: Reheat the soup on the stovetop or in the microwave until it simmers. If needed, add a splash of broth or water to thin it out.
More Creamy Soup Recipes
- Creamy Potato Soup — My kids love this one!
- Cream of Mushroom Soup — Mushrooms and fresh thyme are the stars of the show
- Ham and Bean Soup — Hearty, flavorful
- Chicken Gnocchi Soup — My delicious take on the chain favorite
- Broccoli Cheddar Soup — Packed with tender broccoli and melty cheddar
Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper deseeded and diced
- 1 lb chicken breast boneless, skinless
- 4 cups chicken broth
- 15 oz diced tomatoes
- 3 tbsp taco seasoning
- 1 tsp salt adjust to preference
- 15 oz canned black beans rinsed and drained
- 15 oz canned corn rinsed and drained
- 4 oz cream cheese softened to room temperature
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 5-8 minutes, or until the veggies have softened.
- Add the whole chicken breasts to the pot. Pour in the chicken broth, diced tomatoes, taco seasoning, and salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer the soup for 15-20 minutes, or until the chicken is fully cooked and tender.
- Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the black beans and corn. Simmer the soup for another 5-10 minutes to heat everything through.
- Add the softened cream cheese and stir until it fully melts, creating a creamy texture.
- Taste and adjust the seasoning as needed. Serve the soup hot with your favorite toppings, like shredded cheese, sour cream, cilantro, diced avocado, lime wedges, and/or tortilla chips.
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