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Chicken Taco Soup Recipe

Chicken Taco Soup

Wholesome Cove
This hearty Chicken Taco Soup combines tender shredded chicken, black beans, corn, and bold taco seasonings in a creamy, comforting broth. Perfect for busy weeknights, this one-pot wonder delivers all the flavors you love about tacos in a warm, satisfying bowl that's ready in just 40 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 342 kcal

Equipment

  • Large Dutch oven or soup pot - At least 6-quart capacity
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Can opener
  • Two forks - For shredding chicken
  • Ladle - For serving

Ingredients
  

For the Soup Base

  • 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

For the Seasoning

  • 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

For the Liquid and Mix-ins

  • 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

For Serving (Optional)

  • shredded cheddar cheese
  • sour cream
  • fresh cilantro - chopped
  • avocado - diced
  • tortilla chips - crushed
  • jalapeños - sliced
  • lime wedges

Instructions
 

  • Dice the onion and bell pepper into 1/2-inch pieces, mince the garlic, drain and rinse the black beans, cut cream cheese into cubes, measure spices, and pat chicken dry with paper towels.
  • Heat olive oil in Dutch oven over medium heat, add onion and bell pepper, cook 5-6 minutes until softened, then add garlic and cook 1 minute until fragrant.
  • Add taco seasoning, cumin, chili powder, salt, and pepper to the vegetables, stir, and cook for 1 minute to toast the spices and release their flavors.
  • Place chicken breasts on top of vegetables, pour in chicken broth and diced tomatoes with their liquid, bring to a boil, then reduce to medium-low and simmer covered for 20-25 minutes until chicken reaches 165°F.
  • Remove chicken from pot, let rest 2-3 minutes, then use two forks to shred into bite-sized pieces.
  • Return shredded chicken to pot, add black beans, corn, and cream cheese cubes, simmer uncovered for 5 minutes, then stir vigorously to fully incorporate the cream cheese into a creamy broth.
  • Remove from heat, squeeze in lime juice, stir, and adjust seasonings to taste.
  • Ladle hot soup into bowls and top with shredded cheese, sour cream, cilantro, avocado, crushed tortilla chips, and any other desired toppings.

Notes

  • Use room temperature cream cheese cut into small cubes for faster, smoother melting without lumps.
  • Toast the spices with the vegetables for 1 minute to bloom their flavors and create deeper, more complex taste.
  • Don't overcook the chicken past 165°F or it will become dry and stringy even in soup.
  • For a dairy-free version, substitute 1 cup full-fat coconut milk for the cream cheese.
  • Slow Cooker Method: Add all ingredients except cream cheese, corn, and lime to slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, add remaining ingredients, cook 15 minutes on high.
  • Instant Pot Method: Sauté vegetables and spices, add chicken, broth, and tomatoes, pressure cook high 10 minutes, natural release 5 minutes, shred chicken, add remaining ingredients, simmer 5 minutes.
  • Store in airtight containers in refrigerator for up to 4 days or freeze for up to 3 months. Flavors intensify overnight.
  • Add cooked pasta or rice to individual bowls rather than the whole pot to prevent leftovers from becoming mushy.
  • Adjust consistency by adding more broth to thin or simmering uncovered to thicken.
  • Use rotisserie chicken to cut cooking time in half - add shredded meat with beans and corn, skipping the chicken cooking step.

Nutrition

Serving: 1BowlCalories: 342kcalCarbohydrates: 24gProtein: 32gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 687mgPotassium: 623mgFiber: 6gSugar: 5gVitamin A: 18IUVitamin C: 45mgCalcium: 12mgIron: 15mg
Keyword chicken taco soup, creamy chicken soup, mexican soup, one pot meal, taco soup
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