Chicken Taco Soup

4.50 from 10 votes
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Chicken Taco Soup – a super easy and comforting soup loaded with chicken, corn, black beans and all the taco flavor you know and love!

We all know that I am all about anything that has to do with tacos and Tex-Mex and Mexican flavors. It can be Shrimp Tacos or Chicken Tacos or anything in between, I really just want all the Mexican Recipes I can get my hands on.

This Chicken Taco Soup is seriously loaded with flavor with just a handful of ingredients. It is loaded with chicken and black beans, so plenty of protein and it is hearty and filling. You an use rotisserie chicken to get it ready even faster!

a bowl of chicken taco soup topped with cilantro, tortilla chips and avocado

 

Why This Recipe Works

  • This soup is loaded with flavor with just a few ingredients!
  • I love my ground beef Taco Soup, but this is version is made with chicken and we added cream cheese to give it more flavor and make it creamy!
  • You can make it on the stovetop, the crockpot or even the Instant Pot!
  • Take a little help from the store and you could have this ready in no time if you used rotisserie chicken!

What You’ll Need

  • Olive Oil
  • Onion
  • Garlic
  • Rotel Tomatoes
  • Chicken Broth
  • Frozen Corn
  • Black Beans
  • Cream Cheese
  • Chicken Breasts
  • Taco Seasoning

You can definitely use my Homemade Taco Seasoning in place of a store bought packet to control the sodium in this recipe.

chicken taco soup ingredients

How To Make Chicken Taco Soup

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. In a large pot heat the olive oil over medium high heat. Add in the onions and cook for 5-6 minutes until they are nice and soft. Add in the garlic and cook for 1-2 minutes, until you can start to smell it.
  2. Stir in the taco seasoning to coat the onions.
  3. Pour in the chicken broth, tomatoes, and add your chicken breasts. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
  4. Remove the chicken from the pot, add cubes of cream cheese to the soup and let them start to melt.
  5. Shred the chicken. Stir in the chicken, corn and black beans into the soup, and mix until the cream cheese is melted and smooth.
a pot of chicken taco soup with a ladle in it

Recipe Tips

  • Need dinner on the table fast? Use rotisserie chicken! When you add the chicken broth and tomatoes, add everything else as well. Bring the soup to a simmer and once the cream cheese is melted you should be good to go!
  • Get creative with the toppings! Your favorite cheese, tortilla chips, avocado, jalapeno, sour cream, cilantro…..you name it, it works.
  • Make sure to cut your cream cheese into small cubes. While you shred the chicken the soup will warm and start to melt the cream cheese. The cubes will allow it to melt faster and more evenly.
  • Don’t want to use cream cheese? No problem! You could use 1/2 cup of heavy cream instead to make it creamy. Or just skip it and have a more brothy soup.
looking down on a bowl of chicken taco soup with cilantro and tortilla chips
Can I make it in the Crockpot?

It works great in the slow cooker. I like to saute the onions and garlic ahead of time, just because I want to be sure to have nice and soft onions. But that step is up to you. Just add all of the ingredients to the crockpot (arranging cubes or cream cheese over the top) and cook for 3-4 hours or until the chicken is cooked through. Shred the chicken and then stir it in until the cream cheese is melted.

Can I make it in the Instant Pot?

Yes, you definitely can. It is very similar in concept to my Instant Pot White Chicken Chili, so you really follow those instructions. Saute the onion and garlic until soft, and then add everything in and cook for 17 minutes if using frozen chicken breasts or 15 if using thawed, then let it naturally release for 10 minutes. You can shred the chicken, and then stir it back in until the cream cheese is melted and creamy.

Can you freeze Chicken Taco Soup?

This soup freezes really well because it does not contain any noodles or rice that will soak up all the liquid. Just allow it to cool and then store in airtight containers for 3-4 months.

a spoonful of chicken taco soup coming out of the bowl

What Goes With Chicken Taco Soup

This is a hearty and comforting soup you really could enjoy on its own if you went crazy with the toppings. But to me, you always enjoy soup with bread!

Storage

This will last in the fridge in an airtight container for 4-5 days. I like to reheat on the stove over medium heat. Sometimes the cream cheese will separate a little, and this gives it time to melt and incorporate back into the soup.

close up chicken taco soup for pinterest

More Tasty and Comforting Soup Recipes

cropped image of chicken taco soup in a bowl with tortilla chips and cilantro
4.50 from 10 votes

Chicken Taco Soup

By Erin
Chicken Taco Soup – a super easy and comforting soup loaded with chicken, corn, black beans and all the taco flavor you know and love!
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 6

Ingredients 

Instructions 

  • In a large pot heat the olive oil over medium high heat. Add in the onions and cook for 4-5 minutes until they are nice and soft. Add in the garlic and cook for 1-2 minutes, until you can start to smell it.
  • Stir in the taco seasoning to coat the onions.
  • Pour in the chicken broth, tomatoes, and add your chicken breasts. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
  • Remove the chicken from the pot, add cubes of cream cheese to the soup and let them start to melt.
  • Shred the chicken. Stir in the chicken, corn and black beans into the soup, and mix until the cream cheese is melted and smooth.
  • Serve in bowls with your favorite taco toppings

Notes

See notes in blog post for cooking in the Instant Pot or Crockpot

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 22g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 806mg | Fiber: 4g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 395
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and Iโ€™m a casual home cook who loves to feed people. On this blog, youโ€™ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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3 Comments

  1. This sounds so good! I love the idea of using chicken in place of beef. It’s almost like a chicken taco situation. I can’t wait to make this!