Chicken Taco Soup – a super easy and comforting soup packed with chicken, corn, black beans and all the taco flavor you know and love!
We all know I’m passionate about all things tacos and Tex-Mex and Mexican flavors. It can be shrimp tacos or chicken tacos or anything in between, I really want every Mexican recipe I can get my hands on.
This chicken taco soup is very tasty with just a handful of ingredients. It’s loaded with chicken and black beans, so lots of protein and it’s hearty and filling. You can use roast chicken to make it even faster!
Why this recipe works
- This soup is full of flavor with just a few ingredients!
- I love my ground beef taco soup, but this version is made with chicken and we added cream cheese to give it more flavor and make it creamy!
- You can make it on the stovetop, slow cooker, or even the Instant Pot!
- Take a little help from the store and you could have it ready in no time if you used rotisserie chicken!
What you will need
- Olive oil
- Onion
- Garlic
- Rotel tomatoes
- Chicken broth
- But frozen
- Black beans
- Cream cheese
- Chicken breasts
- taco seasoning
You can definitely use my homemade taco seasoning in place of a store bought packet to control the sodium in this recipe.
How to Make Chicken Taco Soup
Be sure to scroll down to the recipe card for full measurements and instructions!
- In a large saucepan, heat the olive oil over medium-high heat. Add the onions and cook for 5-6 minutes until tender. Add the garlic and cook for 1-2 minutes, until you can start to smell it.
- Stir in taco seasoning to coat onions.
- Pour in the chicken broth, tomatoes and add your chicken breasts. Bring the mixture to a boil and cook, 15 to 20 minutes, until the chicken is cooked through.
- Remove the chicken from the pot, add cubes of cream cheese to the soup and let them melt.
- Shred the chicken. Stir the chicken, corn and black beans into the soup and stir until the cream cheese is melted and smooth.
Recipe tips
- Need dinner on the table fast? Use roast chicken! When you add the chicken broth and tomatoes, add everything else as well. Bring the soup to a boil and once the cream cheese has melted you should be good to go!
- Get creative with the toppings! Your favorite cheese, tortilla chips, avocado, jalapeno, sour cream, cilantro…you name it, it works.
- Be sure to cut your cream cheese in small cubes. As you shred the chicken, the soup will heat up and begin to melt the cream cheese. The cubes will allow it to melt faster and more evenly.
- I don’t want to use cream cheese? No problem! You can use 1/2 cup of heavy cream instead to make it creamier. Or skip it and have a more bubbly soup.
It works great in the slow cooker. I like to sauté onions and garlic ahead of time, just because I want to make sure I have nice sweet onions. But this step is up to you. Simply add all the ingredients to the slow cooker (arranging cubes or cream cheese on top) and cook for 3-4 hours or until the chicken is cooked through. Shred the chicken then stir until the cream cheese is melted.
Yes, you certainly can. It’s very similar in concept to my Instant Pot White Chicken Chili, so you really follow those instructions. Saute the onion and garlic until soft, then add everything and cook for 17 minutes if using frozen chicken breasts or 15 minutes if using thawed, then leave release naturally for 10 minutes. You can shred the chicken, then stir it until the cream cheese is melted and creamy.
This soup freezes very well because it does not contain noodles or rice which will absorb all the liquid. Simply let it cool and then store in airtight containers for 3-4 months.
What goes with chicken taco soup
It’s a hearty, comforting soup that you could really enjoy on its own if you went crazy with the toppings. But to me, you always like soup with bread!
Storage
This will keep in the fridge in an airtight container for 4-5 days. I like to reheat on the stove over medium heat. Sometimes the cream cheese will separate a bit, giving it time to melt and re-incorporate into the soup.
Tastier and more comforting soup recipes
Yield: 6
Chicken taco soup
Chicken Taco Soup – a super easy and comforting soup packed with chicken, corn, black beans and all the taco flavor you know and love!
Preparation time 5 minutes
Cooking time 35 minutes
Total time 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons taco seasoning (1 packet)
- 2 (10 oz) cans of diced tomatoes with green chiles
- 4 cups low sodium chicken broth
- 1 cup frozen corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 pound boneless, skinless chicken breasts
- 8 oz cream cheese, cubed
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the onions and cook, 4 to 5 minutes, until tender. Add the garlic and cook for 1-2 minutes, until you can start to smell it.
- Stir in taco seasoning to coat onions.
- Pour in the chicken broth, tomatoes and add your chicken breasts. Bring the mixture to a boil and cook, 15 to 20 minutes, until the chicken is cooked through.
- Remove the chicken from the pot, add cubes of cream cheese to the soup and let them melt.
- Shred the chicken. Stir the chicken, corn and black beans into the soup and stir until the cream cheese is melted and smooth.
- Serve in bowls with your favorite taco toppings
Remarks
See notes in blog post for cooking in the Instant Pot or Crockpot
Nutrition information
Yield
6
Portion
1
Amount per serving calories 395Total fat 20gSaturated fat 9gtrans fat 0gUnsaturated fats 8gCholesterol 102mgSodium 806mgCarbohydrates 22gFiber 4gSugar 4gProtein 33g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guideline.
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Welcome to Dinners, Mains & Desserts where my love of food meets my busy life. My name is Erin and I am an occasional home cook who enjoys feeding people. On this blog you will find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with my family and friends.
