Name: Chicken Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs boneless skinless chicken breasts (680g); 1 tablespoon olive oil (15ml); 1 medium yellow onion (about 1 cup or 150g, diced); 3 cloves garlic (minced); 1 red bell pepper (about 1 cup or 150g, diced); 2 tablespoons taco seasoning (30g, homemade or store-bought); 1 teaspoon ground cumin (5g); 1 teaspoon chili powder (3g); 1/2 teaspoon salt (3g); 1/4 teaspoon black pepper (1g); 4 cups chicken broth (960ml); 1 can diced tomatoes with green chilies (14.5 oz or 411g, like Rotel); 1 can black beans (15 oz or 425g, drained and rinsed); 1.5 cups frozen corn (225g); 8 oz cream cheese (226g, cut into cubes); 1 lime (about 2 tablespoons or 30ml juice); shredded cheddar cheese; sour cream; fresh cilantro (chopped); avocado (diced); tortilla chips (crushed); jalapeños (sliced); lime wedges

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Cold Tuesday nights used to stress me out. My family would arrive home tired and hungry, and I’d scramble to figure out dinner.

Then I discovered this Chicken Taco Soup Recipe. Now those hectic evenings turn into cozy family moments around steaming bowls of perfectly spiced soup that tastes like the best taco you’ve ever had, but in warm, comforting soup form.

I first made this soup on one of those nights when my fridge had random ingredients that needed using. A pound of chicken, some canned beans, frozen corn, and pantry staples somehow transformed into this incredible meal that my kids now request weekly.

The best part? It cooks in one pot and fills your kitchen with the most amazing aroma of cumin, chili powder, and garlic. I’ve since perfected the recipe through countless batches, learning exactly when to add each ingredient for maximum flavor.

This soup has become my go-to for everything from quick weeknight dinners to game day gatherings. Friends always ask for the recipe after tasting it.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	6 servings
Difficulty Level	Easy

If you’re craving comfort food with a Tex-Mex twist, this Slow Cooker Taco Soup Recipe hits all the right notes with minimal effort.

Table of Contents

Why You’ll Love This Chicken Taco Soup Recipe

This soup delivers everything you want in a weeknight meal without the usual stress or cleanup.

One-Pot Wonder: Everything cooks in a single pot, which means less cleanup and more time enjoying dinner with your family. I can’t overstate how much I appreciate this on busy nights.

Budget-Friendly Meal: Most ingredients are pantry staples or affordable basics like canned beans and frozen corn. A whole pot costs less than takeout and feeds six people generously.

Customizable Flavors: You control the heat level and can adjust seasonings to match your family’s preferences. My kids prefer it mild while my husband and I add extra hot sauce to our bowls.

Make-Ahead Friendly: The flavors actually improve overnight in the fridge, making this perfect for meal prep. I often double the recipe on Sunday for easy lunches throughout the week.

Freezer-Ready Comfort: This soup freezes beautifully for up to three months. I keep portions in my freezer for those nights when cooking feels impossible.

Protein-Packed Nutrition: With chicken, beans, and corn, each bowl delivers substantial protein and fiber to keep you satisfied for hours.

Ingredients

This recipe uses simple, accessible ingredients that come together to create incredible depth of flavor.

For the Soup Base:

1.5 lbs (680g) boneless skinless chicken breasts
1 tablespoon (15ml) olive oil
1 medium yellow onion, diced (about 1 cup/150g)
3 cloves garlic, minced
1 red bell pepper, diced (about 1 cup/150g)

For the Seasoning:

2 tablespoons (30g) taco seasoning (homemade or store-bought)
1 teaspoon (5g) ground cumin
1 teaspoon (3g) chili powder
1/2 teaspoon (3g) salt
1/4 teaspoon (1g) black pepper

For the Liquid and Mix-ins:

4 cups (960ml) chicken broth
1 can (14.5 oz/411g) diced tomatoes with green chilies (like Rotel)
1 can (15 oz/425g) black beans, drained and rinsed
1.5 cups (225g) frozen corn
8 oz (226g) cream cheese, cut into cubes
Juice of 1 lime (about 2 tablespoons/30ml)

For Serving (Optional but Recommended):

Shredded cheddar cheese
Sour cream
Fresh cilantro, chopped
Avocado, diced
Tortilla chips
Sliced jalapeños
Lime wedges

Another fantastic option for busy weeknights: Mexican Chicken Soup Recipe

Kitchen Equipment Needed

Having the right tools makes this soup even easier to prepare.

Essential Equipment:

Large Dutch oven or soup pot (at least 6-quart/5.7L capacity)
Sharp chef’s knife for dicing vegetables
Cutting board
Wooden spoon or heat-resistant spatula
Measuring cups and spoons
Can opener
Two forks for shredding chicken

Optional but Helpful:

Immersion blender (if you prefer a partially blended soup)
Ladle for serving
Garlic press
Kitchen timer

I used to use a regular pot, but investing in a good Dutch oven changed everything. The heavy bottom prevents scorching and distributes heat evenly, so the vegetables soften perfectly without burning. If you don’t have one, a large soup pot works fine, just watch the heat more carefully.

The two forks for shredding are crucial. I tried using a mixer once and it turned the chicken into mush, so stick with the manual method.

You might also enjoy: Buffalo Chicken Soup Recipe

Recommended Products for This Recipe

After making this soup dozens of times, I’ve found a few products that genuinely make a difference.

1. Le Creuset Enameled Cast Iron Dutch Oven

I resisted buying an expensive Dutch oven for years, but this changed my soup game completely. The even heat distribution means your vegetables caramelize perfectly without burning, and the cream cheese melts smoothly without clumping. Plus, it goes from stovetop to oven if you want to finish dishes there, and cleanup is remarkably easy.

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2. Rotel Diced Tomatoes with Green Chilies

This specific product makes a huge difference in authentic taco soup flavor. The combination of tomatoes and mild green chilies provides the perfect base of flavor and just enough heat. I’ve tried substituting with plain diced tomatoes plus separate chiles, and it’s just not the same.

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3. Kirkland Signature Organic Chicken Stock

Using quality chicken stock instead of water or bouillon cubes elevates this soup significantly. This organic version has deep, rich flavor without excessive sodium, letting you control the salt level. The difference in taste is absolutely noticeable.

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4. Philadelphia Cream Cheese

The cream cheese creates that signature creamy, dreamy texture in the broth. Philadelphia brand melts smoothly without separating or becoming grainy. I cut it into small cubes before adding to help it incorporate faster.

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Read Also: Crack Chicken Soup Recipe

Step-by-Step Instructions: How to Make Chicken Taco Soup

Follow these detailed steps for perfect chicken taco soup every time.

1. Prepare Your Ingredients

Dice the onion and red bell pepper into roughly 1/2-inch (1.3cm) pieces for even cooking
Mince the garlic cloves finely so they distribute flavor throughout the soup
Drain and rinse the black beans in a colander to remove excess sodium and starchy liquid
Cut the cream cheese into 1-inch (2.5cm) cubes and let it sit at room temperature for 15 minutes
Measure out all your spices into a small bowl so they’re ready to add
Pat the chicken breasts dry with paper towels to help them brown nicely

2. Sauté the Aromatics

Heat the olive oil in your Dutch oven or large pot over medium heat until it shimmers (about 2 minutes)
Add the diced onion and bell pepper to the hot oil
Cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens
The vegetables should release their moisture and start to develop light golden edges
Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning
You’ll know it’s ready when the garlic becomes fragrant and you can smell it throughout your kitchen

3. Toast the Spices

Add the taco seasoning, cumin, chili powder, salt, and black pepper to the vegetables
Stir everything together and cook for 1 minute
This step is crucial because toasting spices in oil releases their essential oils and deepens their flavor significantly
You’ll notice the spices become very aromatic and slightly darken in color
Don’t skip this step, even though it seems minor, it makes a huge difference in the final taste

4. Add the Chicken and Liquid

Place the chicken breasts directly on top of the vegetable mixture
Pour in the chicken broth, making sure it covers the chicken completely
Add the can of diced tomatoes with green chilies, including all the liquid from the can
Stir gently to combine everything, though the chicken can stay mostly on top
Bring the mixture to a rolling boil over high heat (this takes about 5-7 minutes)
Once boiling, reduce the heat to medium-low so the soup maintains a gentle simmer
Cover the pot with a lid, leaving it slightly ajar to allow steam to escape

5. Cook the Chicken

Let the soup simmer for 20-25 minutes until the chicken is completely cooked through
The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer
You can also tell it’s ready when the chicken is no longer pink in the center and pulls apart easily
Avoid overcooking or the chicken will become tough and dry
During this time, the flavors meld together beautifully and the broth becomes richly flavored

6. Shred the Chicken

Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board
Let them rest for 2-3 minutes to cool slightly so they’re easier to handle
Use two forks to shred the chicken by pulling the meat apart in opposite directions
Continue until all the chicken is shredded into bite-sized pieces
Don’t make the pieces too small, they should be substantial enough to give good texture in each spoonful

7. Add Final Ingredients

Return the shredded chicken to the pot
Add the drained black beans and frozen corn
Drop in the cubed cream cheese, distributing the pieces evenly throughout the soup
Stir gently and let everything simmer uncovered for 5 minutes
The cream cheese will soften and start to melt into the broth
After 5 minutes, stir more vigorously to fully incorporate the cream cheese
The soup should become creamy and slightly thickened
If the cream cheese isn’t melting smoothly, use a whisk to break up any remaining chunks

8. Finish and Serve

Remove the pot from heat
Squeeze in the fresh lime juice and stir to combine
The lime juice brightens all the flavors and adds a fresh, zesty note
Taste the soup and adjust seasonings if needed, adding more salt, pepper, or lime juice to your preference
Ladle the hot soup into bowls
Top with your choice of shredded cheese, sour cream, cilantro, diced avocado, and crushed tortilla chips
Serve immediately while hot with extra lime wedges on the side

For another comforting chicken-based dish, try Lemon Chicken Soup Recipe.

Tips for The Best Chicken Taco Soup

These tips come from making this soup more times than I can count and learning what works best.

Don’t Skip Toasting the Spices: Cooking the taco seasoning with the vegetables for even just one minute blooms the flavors and makes them more complex. I learned this from a professional chef friend and it’s a game-changer.

Use Room Temperature Cream Cheese: Cold cream cheese takes forever to melt and can create lumps in your soup. Let it sit out for 15-20 minutes before adding, and cut it into small cubes for faster incorporation.

Control Your Heat Level: Start with mild taco seasoning and mild Rotel tomatoes. You can always add hot sauce or jalapeños to individual bowls, but you can’t take heat away once it’s in the pot.

Don’t Overcook the Chicken: Pull it from the pot as soon as it reaches 165°F (74°C). Overcooked chicken becomes dry and stringy, even when it’s swimming in soup.

Let the Soup Rest: If you have time, let the finished soup sit for 10 minutes before serving. This allows the flavors to meld and the soup to thicken slightly as it cools.

Save Pasta for Individual Bowls: If you want to add pasta or rice, cook it separately and add it to individual servings. Adding it to the whole pot makes leftovers mushy.

Double the Recipe: This soup freezes beautifully, so I always make a double batch. Use an 8-quart pot and double all ingredients except the cream cheese (use 12 oz instead of 16 oz for better consistency).

Adjust Consistency to Preference: If your soup is too thick, add more chicken broth 1/4 cup at a time. If it’s too thin, simmer uncovered for 10 more minutes to reduce the liquid.

Use Rotisserie Chicken for Speed: Shredded rotisserie chicken cuts cooking time in half. Add it in step 7 with the beans and corn, skipping the chicken cooking step entirely.

Fresh Lime Juice is Essential: Bottled lime juice doesn’t have the same bright, fresh flavor. The fresh squeeze at the end makes the soup taste restaurant-quality.

For a non-soup chicken dish, try this Creamy Chicken Soup Recipe.

What to Serve with Chicken Taco Soup

This soup is hearty enough to stand alone, but these sides make it extra special.

Cornbread or Corn Muffins: The slightly sweet flavor of cornbread complements the spicy, savory soup perfectly. I butter it while it’s still warm and watch it disappear.

Chips and Guacamole: Set out a bowl of Chipotle Guacamole with tortilla chips for dipping between spoonfuls of soup.

Mexican Street Corn: A side of Mexican Street Corn adds freshness and crunch to round out the meal.

Simple Green Salad: A crisp salad with lime vinaigrette provides a refreshing contrast to the rich, creamy soup.

Quesadillas: Cheese quesadillas cut into triangles make an excellent dipper and add extra substance to the meal.

Spanish Rice: A scoop of fluffy Spanish rice adds heartiness without overwhelming the soup’s flavors.

Chips and Salsa: Set out multiple salsas at different heat levels so everyone can customize their experience.

Warm Flour Tortillas: Soft tortillas are perfect for soaking up every last drop of that delicious broth.

Variations of Chicken Taco Soup

This base recipe adapts beautifully to different preferences and dietary needs.

Slow Cooker Version: Add all ingredients except cream cheese, corn, and lime juice to your slow cooker with whole chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, add remaining ingredients, and cook 15 more minutes on high.

Instant Pot Method: Use the sauté function for steps 2-3, then add chicken, broth, and tomatoes. Seal and cook on high pressure for 10 minutes. Natural release for 5 minutes, then quick release. Shred chicken, add remaining ingredients, and simmer on sauté for 5 minutes.

Dairy-Free Alternative: Skip the cream cheese and stir in 1 cup of full-fat coconut milk instead. It creates a different but equally delicious creamy texture.

White Chicken Chili Style: Use white beans instead of black beans, add 1 teaspoon oregano, and substitute green enchilada sauce for the Rotel tomatoes.

Extra Veggie-Loaded: Add diced zucchini, diced sweet potato, or chopped kale in the last 10 minutes of cooking for more vegetables and nutrients.

Spicy Kick: Add 1-2 diced jalapeños with the bell pepper, use spicy Rotel tomatoes, and stir in a dash of cayenne pepper or hot sauce.

Non-Creamy Version: Simply omit the cream cheese for a lighter, broth-based soup that’s lower in calories and fat.

Ground Chicken Variation: Brown 1.5 lbs ground chicken instead of using chicken breasts. This cuts cooking time significantly and creates a different texture.

Turkey Version: Substitute ground turkey or leftover Thanksgiving turkey for a post-holiday twist on this recipe.

Bean Variety: Mix things up with pinto beans, kidney beans, or white beans instead of (or in addition to) black beans.

You might also enjoy: Cuban Chicken Soup Recipe

Storage and Reheating

This soup stores exceptionally well, making it perfect for meal prep.

Refrigerator Storage: Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors actually intensify overnight, making day-two soup even better than day-one.

Freezer Storage: Cool the soup completely and transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. I prefer freezing in individual portions for easy grab-and-go lunches.

Reheating from Refrigerator: Transfer to a pot and reheat over medium heat, stirring occasionally, until heated through (about 10 minutes). You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Reheating from Frozen: Thaw overnight in the refrigerator for best results, then reheat as above. For faster reheating, place the frozen soup in a pot over low heat and warm slowly, stirring frequently, until thawed and hot.

Texture Tips: The soup may thicken in the refrigerator. Simply add a splash of chicken broth or water when reheating to return it to your desired consistency.

Toppings: Always add fresh toppings right before serving. Don’t store the soup with toppings like cheese, sour cream, or chips, as they’ll become soggy.

Portion Control: I freeze portions in 2-cup containers, which is perfect for individual lunch servings.

Another fantastic meal prep option: Jamaican Chicken Soup Recipe

Nutritional Facts

Per serving (1 bowl, approximately 1.5 cups, without toppings):

Calories: 342
Total Fat: 14g
- Saturated Fat: 7g
- Trans Fat: 0g
Cholesterol: 95mg
Sodium: 687mg
Total Carbohydrates: 24g
- Dietary Fiber: 6g
- Sugars: 5g
Protein: 32g
Vitamin A: 18% DV
Vitamin C: 45% DV
Calcium: 12% DV
Iron: 15% DV

Nutritional information is approximate and calculated without optional toppings. Adding cheese, sour cream, and tortilla chips will increase calories, fat, and sodium. Values may vary based on specific brands used.

For a lighter chicken option, check out Chicken Soup Recipe.

Health Benefits of Key Ingredients

This soup delivers more than just delicious comfort, it provides solid nutrition too.

Chicken Breast: Lean protein powerhouse that supports muscle maintenance and keeps you feeling full. It’s also rich in B vitamins, particularly niacin and B6, which support energy metabolism and brain health.

Black Beans: Excellent source of fiber and plant-based protein that promotes digestive health and helps stabilize blood sugar levels. They’re also packed with folate, which supports cellular function.

Corn: Provides lutein and zeaxanthin, antioxidants that support eye health. Sweet corn also contains beneficial fiber and B vitamins.

Bell Peppers: Loaded with vitamin C, even more than oranges, which supports immune function and collagen production. The red variety provides beta-carotene for additional antioxidant benefits.

Garlic and Onions: Natural anti-inflammatory and antimicrobial properties that support immune health. They also add flavor without adding calories.

Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Cooked tomatoes actually increase lycopene bioavailability.

Lime Juice: Provides vitamin C and helps your body absorb iron from the beans more effectively.

Cumin and Chili Powder: These spices contain antioxidants and may help with digestion and blood sugar regulation.

Try this healthier take: Chicken Chowder Recipe

FAQs About Chicken Taco Soup

1. Can I make this soup without cream cheese?

Absolutely. The cream cheese adds richness and creaminess, but you can omit it for a lighter, broth-based soup.

Alternatively, substitute with 1 cup of heavy cream, half-and-half, or full-fat coconut milk for a different creamy texture. The flavor will be slightly different but still delicious.

2. How can I make this soup spicier?

Add diced jalapeños or serrano peppers when sautéing the vegetables. You can also use spicy taco seasoning, add cayenne pepper or red pepper flakes to taste, or stir in your favorite hot sauce.

For maximum heat, use spicy Rotel tomatoes instead of mild. Remember, you can always add more heat but can’t take it away, so start conservative and adjust to taste.

3. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe. Use 1.5 lbs boneless, skinless thighs and follow the same cooking method.

Thighs are more forgiving if slightly overcooked and add extra richness to the soup. They may take 5-10 minutes less cooking time than breasts, so check for doneness around the 15-minute mark.

4. Is this soup keto-friendly?

The soup is relatively low-carb but not strictly keto due to the beans and corn. To make it keto-friendly, omit the corn and beans and add cauliflower florets or additional bell peppers instead.

The cream cheese base actually makes this a good candidate for keto modification. Without the beans and corn, each serving has approximately 8g net carbs.

5. Can I add pasta or rice to this soup?

Yes, but cook it separately and add to individual bowls rather than the entire pot. Adding cooked pasta or rice to the whole batch makes leftovers mushy and absorbs too much liquid.

Cook 1-2 cups of small pasta shapes like ditalini or shells according to package directions, or prepare rice separately. Each person can add their preferred amount to their bowl.

For more soup inspiration, try Chicken Corn Chowder Recipe.

Final Thoughts

This Chicken Taco Soup Recipe has become my family’s most requested comfort food for good reason. It combines all the flavors we love about tacos in a warm, satisfying bowl that’s perfect for any night of the week.

The beauty of this recipe lies in its flexibility and forgiveness. You can adjust the heat, make it in different appliances, or adapt it to dietary needs without losing what makes it special.

I hope this soup brings as much joy to your dinner table as it has to mine. Try it once and I’m confident it’ll become a regular in your meal rotation too.

Have you made this Chicken Taco Soup? I’d love to hear about your experience and any creative variations you tried. Leave a comment below and let me know how it turned out!

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