Welcome to your new favorite weeknight meal! This chicken taco soup recipe is a burst of Tex-Mex-inspired flavors in one comforting bowl. It’s incredibly easy to make, packed with delicious ingredients, and perfect for a cozy dinner. Enjoy a hearty, flavorful soup that brings joy to any table.
Table of Contents
Why This Chicken Taco Soup Will Be Your New Favorite
This recipe quickly earns a spot in your rotation for so many reasons:
- It’s quick, easy to make, and uses simple, accessible ingredients.
- You’ll adore the rich, creamy texture that makes every spoonful satisfying.
- Each bite is loaded with delicious, zesty Tex-Mex flavors.
- It’s perfect for meal prep, making busy weeknights a breeze.
- This flavorful soup is kid-friendly and wonderfully comforting for everyone.
Ingredients
Gather these simple ingredients to create your delicious creamy chicken taco soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, deseeded and diced
- 1 lb boneless, skinless chicken breast
- 4 cups chicken broth
- 15 oz can diced tomatoes, undrained
- 3 tbsp taco seasoning
- 1 tsp salt, adjust to preference
- 15 oz can black beans, rinsed and drained
- 15 oz can corn, rinsed and drained
- 4 oz cream cheese, softened to room temperature
Notes & Substitutions
You can customize this healthy chicken taco soup with simple swaps:
- Use olive oil or any neutral cooking oil for sautéing.
- Try green or yellow bell peppers for color and mild flavor.
- Swap chicken breasts with thighs for extra tenderness.
- Homemade taco seasoning gives the best flavor, but store-bought works.
- For heat, use Rotel (diced tomatoes with green chiles) instead of plain tomatoes.
- Rinse canned beans and corn to lower sodium.
- Always soften cream cheese before adding for a smooth, creamy finish.
Equipment
You won’t need much for this easy creamy chicken taco soup!
- A large pot or Dutch oven is essential for simmering your soup.
- A cutting board and a sharp knife for prepping your vegetables.
- Standard measuring cups and spoons for accuracy.
- Two forks or meat claws will help you shred the chicken easily.
How To Make This Healthy Chicken Taco Soup
Creating this comforting creamy chicken taco soup is straightforward. Follow these steps for a delicious meal:
- Prep vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced bell pepper. Sauté for 5-8 minutes until the vegetables soften.
- Add chicken and liquids: Place the whole chicken breasts into the pot. Pour in the chicken broth, diced tomatoes, taco seasoning, and salt. Bring this mixture to a boil.
- Simmer soup: Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes. Cook until the chicken is fully cooked through and tender. The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (73.9°C).
- Shred chicken: Carefully remove the cooked chicken breasts from the pot. Use two forks to shred the chicken, then return the shredded chicken to the pot.
- Add beans and corn: Stir in the rinsed and drained black beans and corn. Continue to simmer the soup for another 5-10 minutes to ensure everything is heated through.
- Melt cream cheese: Add the softened cream cheese to the simmering soup. Stir continuously until the cream cheese fully melts and incorporates, creating a wonderfully creamy texture.
- Adjust seasoning: Taste the soup and adjust the salt or taco seasoning as needed to suit your preference.
- Serve hot: Ladle the hot creamy chicken taco soup into bowls. Serve immediately with your favorite toppings.
Secrets to Making the Best Creamy Chicken Taco Soup
Unlock the full potential of your creamy chicken taco soup with these helpful tips:
- Soften cream cheese to room temperature for a smooth, lump-free finish.
- Use homemade taco seasoning for fresher, more vibrant flavor.
- Season gradually and taste as you cook to balance flavors.
- Save time with shredded rotisserie chicken added in step 4.
- Avoid overcrowding the pot to ensure even cooking.
- Shred chicken while warm using two forks for perfect texture.
Serving Suggestions, Storage, and Variations
This versatile chicken taco soup can be enjoyed in many ways!
Serving Suggestions
Enhance your soup with these tasty toppings:
- Add a sprinkle of shredded cheese like sharp cheddar or Monterey Jack.
- A dollop of sour cream or Greek yogurt adds a cool, tangy contrast.
- Garnish with fresh cilantro and diced avocado for freshness.
- A squeeze of fresh lime wedges brightens all the flavors.
- Crushed tortilla chips or strips provide a satisfying crunch.
Storage & Reheating
Your delicious creamy chicken taco soup is great for make-ahead meals:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze in freezer-safe bags or containers for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave.
- If the soup appears too thick after reheating, add a splash of chicken broth to thin it out.
Variations
Get creative with your chicken taco soup:
- Protein: Swap chicken for ground beef or turkey. Brown it first, then add broth.
- Beans: Experiment with pinto beans or kidney beans for a different texture.
- Spice: Kick up the heat by adding diced jalapeños, a pinch of cayenne, or extra chili powder.
- Vegetarian: For a meatless option, use vegetable broth and omit the chicken. You can add extra beans or plant-based protein.
- Smoky flavor: A teaspoon of smoked paprika adds a wonderful depth and smoky aroma.
Nutrition Information
Enjoy this wholesome creamy chicken taco soup!
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 328 kcal | |
| Carbohydrates | 30 g | 10% |
| Protein | 25 g | 50% |
| Fat | 13 g | 17% |
| Saturated Fat | 5 g | 25% |
| Trans Fat | 0.01 g | |
| Cholesterol | 71 mg | 24% |
| Sodium | 1613 mg | 70% |
| Fiber | 7 g | 25% |
| Sugar | 5 g | 6% |
| Unsaturated Fat | 5 g |
*Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Here are answers to common questions about this chicken taco soup recipe.
Can I make this in a slow cooker?
Yes! Combine all ingredients except cream cheese, corn, and beans in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, shred chicken, then stir in the remaining ingredients for the last 30 minutes.
Can I use pre-cooked chicken?
Absolutely. Add shredded pre-cooked chicken during step 4, when you add the beans and corn, just to heat through.
Is this soup spicy?
The recipe as written is mild. You can easily adjust the spice level by adding more chili powder or a pinch of cayenne pepper to your taste.
Can I make it dairy-free?
For a dairy-free version, omit the cream cheese. You can try adding a splash of full-fat coconut milk or a dairy-free cream cheese alternative for creaminess.
What other vegetables can I add?
Feel free to add other vegetables like diced zucchini, bell peppers of different colors, or even a handful of spinach during the last few minutes of simmering.
Final Thoughts
You now have a fantastic recipe for a flavorful and comforting creamy chicken taco soup! This dish proves that delicious, homemade meals don’t have to be complicated or time-consuming. It’s the perfect way to bring warmth and vibrant flavors to your table, whether for a busy weeknight or a relaxed weekend. We encourage you to try this easy recipe and make it your own. Please share your experiences and favorite topping combinations in the comments below!
Chicken Taco Soup
Equipment
- large pot
- forks
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red 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
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion and bell pepper for 5-8 minutes until softened.
- Add whole chicken breasts, chicken broth, diced tomatoes, taco seasoning, and salt to the pot. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the chicken is fully cooked.
- Remove the cooked chicken breasts, shred them using two forks, and return the shredded chicken to the pot.
- Stir in the black beans and corn, then 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.