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This is the chicken taco soup my family asks for all the time. I’ve perfected this recipe so that it is easy to make, full of flavor, and nutritious.
If you love Tex-Mex soups, also try our taco soup recipe made with ground beef and our buffalo chicken tacos.
If you’ve spent time on my blog, you know I’m all about bold Mexican flavors AND that I have a serious soup obsession. So when it comes to deciding between a taco night or a comforting bowl of soup, why not enjoy the best of both worlds?
Enter my beloved creamy chicken taco soup. Let me show you how to create this fusion of hearty chicken soup and vibrant tacos that will have everyone coming back for seconds – plus, there is only five minutes of prep time!
Table of Contents hide
Easy chicken taco soup recipe
Creamy chicken taco soup ingredients
How to Make Chicken Taco Soup
Variations to try
Favorite chicken taco soup toppings
What to serve with chicken taco soup
Storing taco chicken soup
Taco soup with chicken faqs
Popular soup recipes
Chicken Taco Soup Recipe
Easy chicken taco soup recipe
This is one dreamy soup recipe. It's full of tender, shredded chicken, sweet corn, black beans, and fire-roasted tomatoes.
And the flavorful broth is really incredible thanks to poaching the chicken breasts in the stock, those amazing fire-roasted tomatoes, and some delicious cream cheese.
It all comes together to make a soup you'll be dreaming of for days!
Creamy chicken taco soup ingredients
- Onion, garlic, and bell peppers – sauteed in olive oil.
- Taco seasoning, salt, and pepper – we use our homemade taco seasoning, which has a bit of heat and lots of flavor. But you can also use store-bought.
- Chicken broth – homemade chicken bone broth will give this chicken taco soup recipe the best flavor. If you use store-bought stock, you may want to add a little more salt and pepper.
- Fire-roasted tomatoes – we love the slightly smoky flavor of these tomatoes. But regular diced tomatoes can be used if that's what you have in your pantry. In a pinch you could try tomato sauce, but you'll miss the chunks of tomato.
- Chicken breasts – two boneless, skinless breasts are what we use. You can also use boneless chicken thighs. If you use thighs, use four.
- Cream cheese – this is what makes the soup creamy and unbelievably delicious. Cream cheese doesn't melt well, which is why we cut it into small cubes before adding it to the pot. Let it sit in the pot to soften for a few minutes before stirring it.
- Black beans and corn – for that classic Tex-Mex taste.
- Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
How to Make Chicken Taco Soup
From start to finish this creamy chicken taco soup will take you about 25 minutes to make. Here's what you're going to do:
- Start by sautéing the onion, garlic, and bell pepper then season the veggies with taco seasoning, salt, and pepper.
- Add the stock, fire-roasted tomatoes, and chicken breasts then simmer until the chicken is fully cooked.
- Now take the chicken out and put the cream cheese in. (This gives the cream cheese some time to soften so it's easier to mix into the soup.)
- Shred or dice the cooked chicken then add it back into the pot with some corn and beans and dinner is ready!
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Variations to try
There are so many ways to make this chicken taco soup recipe your own!
- Switch up the beans. White beans or kidney beans work great, too.
- Use ground chicken and cook it with the onion and garlic.
- Make it spicy by adding chili flakes.
- Omit the cream cheese for a non-creamy version.
- Or make it extra creamy by adding a cup of grated cheddar cheese.
- Use leftover cooked chicken or rotisserie chicken.
Favorite chicken taco soup toppings
We're big fans of adding toppings to soup; it just makes dinner more fun. Here are a few of our favorites that go great with this soup:
- Sour cream (works to dial down the heat)
- Cilantro
- A little lime juice
- Grated cheddar cheese
- Tortilla chips
- Avocado
- Sliced jalapeños
What to serve with chicken taco soup
While chicken taco soup doesn't need any sides, you can definitely serve it as a part of a bigger meal. Here are a few options for a big Tex-Mex spread:
- Easy Guacamole with corn chips
- Mexican Pasta Salad
- Mexican Food Truck Nacho Fries
- Sweet Potato Nachos
- Spicy Mexican Rice
And don't forget to make yourself a fizzy lime margarita!
Storing taco chicken soup
If you’re lucky enough to have leftover taco chicken soup, let it cool to room temperature before transferring it to storage containers. Ensure your container is airtight, then transfer it to the fridge for up to four days. Reheat on the stovetop or in the microwave.
Can I freeze chicken taco soup?
Yes! This soup freezes very well. Let it cool completely before transferring it to freezer-safe bags. We've found that the best way to store soup is inthese reusable Stasher freezer bags.
Taco soup with chicken faqs
Can I make this with another cut of chicken?
Sure! Just be aware that different cuts will have different cooking times, so adjust the cooking time accordingly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Use an instant-read thermometer to check it’s cooked through.
Can I adjust the spice level?
You can! If you prefer a spicier soup, sprinkle in some additional chili powder or cayenne, or you can use sliced jalapeno. If you prefer a less spicy soup, make your ownhomemade taco seasoning, omitting the chili powder.
Can I make this chicken taco soup in my slow cooker?
You can, but you’ll still need to do some prep in a skillet. Follow step one, heating the onion, garlic, and red bell pepper, then add the taco seasoning, salt, and pepper. Once the spices have toasted, transfer everything to your slow cooker, and add the chicken stock, fire-roasted tomatoes, and chicken breasts. Cover, and leave it on low for 6-7 hours or on high for 3-4 hours. Ensure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit, then remove it and shred it with two forks on a chopping board. Stir in the cream cheese, frozen corn, and black beans, and add the shredded chicken back to the slow cooker. Come back in 15-30 minutes when the corn and beans are heated through and the cream cheese has melted.
Why is my taco soup so watery?
If you follow the instructions and quantities, your taco soup should not be watery. If you’ve accidentally added too much chicken stock or your canned tomatoes were really liquidy, try simmering it uncovered for a while to allow it time to reduce and thicken. If the cream cheese didn’t melt properly, it may not have thickened up the soup, so ensure it’s fully melted. As a last resort, you can make a slurry with equal parts flour or cornstarch and water and add that to the soup.
What can I add to taco soup to make it less spicy?
The taco seasoning used in this recipe shouldn’t be too spicy – it’s a pleasant blend of spices, watered down with the other flavors. If you’re particularly sensitive to spice, fear not! You can add dairy, as it can help to neutralize spiciness. Simply stir in a dollop of sour cream or add a splash of cream. You can also add more vegetables to dilute the spiciness – but if you stick to the quantities in the recipe, you should find this taco soup quite mild. My family usually adds extra chili powder!
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4.72 stars (53 ratings)
Chicken Taco Soup Recipe
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
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This creamy chicken taco soup is easy to make and super flavorful. It's full of tender chicken, sweet corn, black beans, fire-roasted tomatoes, and the most delicious creamy broth.
8 servings
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 3 tablespoons taco seasoning (use our homemade taco seasoning for the best flavor!)
- 1 teaspoon EACH: salt and pepper
- 6 cups chicken stock
- 28 ounce can fire-roasted tomatoes
- 2 large chicken breasts
- 8 ounces cream cheese (cut into cubes)
- 2 cups frozen corn
- 15 ounce can black beans (drained and rinsed)
- Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.
1 tablespoon cooking oil, 1 medium onion, 4 cloves garlic, 1 medium red bell pepper
Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.
3 tablespoons taco seasoning, 1 teaspoon EACH: salt and pepper, 6 cups chicken stock, 28 ounce can fire-roasted tomatoes, 2 large chicken breasts
Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.
8 ounces cream cheese
Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.
2 cups frozen corn, 15 ounce can black beans, Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Video
Nutrition
Serving: 1 ¾ cups, Calories: 361kcal (18%), Carbohydrates: 32g (11%), Protein: 24g (48%), Fat: 16g (25%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg (24%), Sodium: 1089mg (47%), Potassium: 791mg (23%), Fiber: 6g (25%), Sugar: 6g (7%), Vitamin A: 1188IU (24%), Vitamin C: 27mg (33%), Calcium: 82mg (8%), Iron: 3mg (17%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our soup recipes!
