Chicken Taco Soup Recipe

This Chicken Taco Soup is a creamy and zesty recipe, which features tangy Ro-tel tomatoes and rich melted cream cheese. It’s a 20-minute comfort food, ready in no time.

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Chicken Taco Soup Ingredients

• 1 tbsp olive oil
• ½ medium onion, chopped
• ½ red bell pepper, chopped
• 3 cups chicken broth
• 2 cans (10 oz each) Ro-tel (diced tomatoes and green chilies), undrained
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (12 oz) corn kernels, drained
• 2 cups cooked chicken, shredded (rotisserie works best)
• 8 oz (1 block) cream cheese, very soft
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Toppings: Shredded Mexican cheese, avocado, cilantro, tortilla strips

How To Make Chicken Taco Soup

1. Sauté the aromatics: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and red bell pepper. Sauté for 5 minutes until the onions are translucent and the peppers are soft.
2. Build the base: Add the chicken broth, both cans of Ro-tel (with their juices), drained black beans, drained corn, chili powder, garlic powder, cumin, and smoked paprika to the pot.
3. Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently (uncovered) for 5 minutes to blend the flavors.
4. Melt the cheese: Cut the softened cream cheese into smaller cubes. Add it to the simmering soup. Whisk or stir vigorously until the cream cheese has completely melted and incorporated into the broth. (This may take a minute or two of stirring; don’t panic if it looks speckled at first).
5. Add the chicken: Stir in the shredded cooked chicken. Simmer for another 5–7 minutes until the chicken is heated through and the soup is creamy and hot.
6. Season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with your favorite taco toppings.

Recipe Tips

• Softening Cream Cheese: The cream cheese must be super soft to melt properly without leaving lumps. Take it out of the fridge an hour early, or microwave the unwrapped block on a plate for 20–30 seconds until it is nearly melting.
• Ro-tel Substitute: Ro-tel (tomatoes with green chilies) provides the signature “taco” flavor. If you can’t find it, use 2 cans of regular petite diced tomatoes and add a 4 oz can of diced green chilies separately.
• Spice level: Using “Original” Ro-tel gives a medium spice. Use “Mild” for kids or “Hot” for a kick. You can also add cayenne pepper if you like it spicy.
• Thickening: This soup relies on the cream cheese for body. It will thicken as it cools.

What To Serve With Chicken Taco Soup

This rich soup needs fresh and crunchy toppings.

• Tortilla Strips: Or crushed Doritos/corn chips for crunch.
• Avocado: Slices or guacamole add cooling fat.
• Lime Wedges: A squeeze of acid cuts the heavy cream cheese.
• Fresh Cilantro: Brightens the flavor profile.
• Cheese Quesadilla: Perfect for dipping.

How To Store Chicken Taco Soup

• Refrigerate: Store in an airtight container for up to 3–4 days. The soup will become quite thick in the fridge; you may need to add a splash of broth when reheating.
• Freeze: Freezing is possible, but the cream cheese may separate slightly, resulting in a grainy texture upon thawing. Whisk well while reheating to bring it back together.
• Reheat: Warm gently on the stove over medium heat. Do not boil vigorously or the dairy may curdle.

Chicken Taco Soup Nutrition Facts

• Calories: 420kcal
• Protein: 25g
• Carbohydrates: 28g
• Fat: 24g
• Saturates: 12g
• Sugar: 6g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 6 servings).

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