This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It's fast and easy to make in just 35 minutes! We include stovetop, Instant Pot, and Crockpot instructions below.
Love taco flavors? Try my Easy Baked Chicken Tacos or this Easy Taco Casserole Recipe.
Why you'll love it
This recipe is based on my popular Creamy Taco Soup that's made with ground beef, and I figured it was time to get a chicken version on here! It's a filling and flavorful Tex-Mex soup all on its own, and it's even better when you load it up with your favorite toppings.
Sometimes I crave tacos and soup, and this is the best of both worlds. It's also way easier than making actual tacos, and you can get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients. Pair it with a salad with mixed greens and this chipotle lime ranch dressing, and your family will be very happy.
Ingredients for it
- Olive oil - for sautéing
- Onion - our favorite variety is sweet onion (Vidalia), but yellow is fine
- Red bell pepper - but any color is fine
- Tomatoes - I definitely recommend using Rotel diced tomatoes with green chilies. If you can't find them, you can use regular ones, but add in a can or two of diced green chilies if possible. They make a huge difference in the overall flavor!
- Chicken broth - for deeper savory flavor. If salt is a concern, use low sodium instead.
- Garlic powder, cumin, smoked paprika, chili powder - my signature homemade taco seasoning
- Corn & black beans - convenient canned veggies
- Cream cheese - for the smooth, creamy broth. I like Philly best.
- Chicken - we're using rotisserie for convenience
Chicken taco soup toppings
- For some crunch, try tortilla strips or crushed tortilla chips.
- To give a cooling effect, a dollop of sour cream or plain Greek yogurt works great. Avocado would also give extra creaminess.
- Add shredded cheddar or a Tex-Mex blend for cheesiness.
- Lime wedges and cilantro amp up the flavor even more and add brightness!
- Sliced jalapeno peppers would give it a spicy kick.
How to make chicken taco soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Take the cream cheese out of the fridge to let it soften up. In a large pot, sauté the onion in the olive oil. Add the remaining soup ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, then simmer.
Cut the cream cheese into cubes and add to the soup. When it's melted, stir in the chicken and cook until warmed through. Season with salt & pepper, serve, and add your toppings!
Crockpot Method
- I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they're less likely to dry out.
- Add in the cream cheese during the last 30 minutes of cooking. Ensure it's set on "high".
Instant Pot Method
- Use uncooked chicken breasts (try 2 of them) or chicken thighs (try 4 of them), and add everything except for the cream cheese, seal it up, and cook on high pressure for 8 minutes.
- Let the pressure release for 5 minutes then quick release the rest. After you unseal it, stir in the cream cheese. Use the sauté function to help it melt faster.
Can I make it with uncooked chicken?
- Sure! If you want to make this with uncooked chicken, you definitely can. I recommend starting the soup by adding 2 cut-up chicken breasts (or 4 cut-up chicken thighs) to the pot after you've cooked the onion for a few minutes. Cook the chicken for about 5 minutes, and then transfer it to a plate. Add it back in towards the end so it finishes cooking without getting tough or overcooked.
Substitutions and variations
- You could swap the cream cheese for heavy cream. Try 1/2 cup to start with. I'd probably build up to about 1 cup. I would then add in some lime juice prior to serving to give it that nice tangy flavor.
- I find Original Rotel tomatoes to have a bit of kick, so be sure to use mild ones if you're sensitive to spice. If you want the soup to be really spicy, add in 1/2 teaspoon of cayenne pepper or more as needed!
- This soup isn't super thick, but if you do want it a bit thicker, you could add a cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon cold water), and add it in a few minutes prior to serving.
Leftovers and storage
- This taco soup will last 3-5 days in the fridge in a covered container.
- You can also store it for 3 months in the freezer.
- I recommend warming it up on a low heat. The cream cheese may separate a bit, but it'll still taste good! Stir it well prior to serving.
Will you give this creamy chicken taco soup recipe a try? Questions? Let me know in the comments below, and be sure to tag me #saltandlavender on Instagram if you make one of my recipes!
Chicken Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 (12 fluid ounce) can corn drained
- 1 (14 fluid ounce) can black beans drained & rinsed
- 1 (8 ounce) block of cream cheese (I used Philly) softened
- 2 cups cooked/rotisserie chicken shredded
- Salt & pepper to taste
- Toppings (optional): shredded Tex-Mex cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
- Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it's soft.
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
- Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
- Season the soup with salt & pepper and serve with toppings as desired.
Notes
- Serves 4-6.
- If you have any concerns with salt, use low-salt broth.
- If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
- See blog post for Instant Pot & Crockpot adaptation suggestions.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Rebecca says
I never leave comments but ..... THIS WAS AMAZING!!! even though the bell pepper was $2.50 for 1 still worth it!
Natasha says
I'm so happy you enjoyed it, Rebecca! Appreciate the review! 😀
Cyndi Mayer says
Delicious. I added a little cilantro to mine along with extra chili, cumin, and paprika. Easy and tasty.
Natasha says
So glad you liked it, Cyndi!!
Lori says
This really is super easy!!! It also tastes so, so good. I will double the recipe next time, as we are a family of 5 and everyone liked it! Great for a night you need a quick dinner or on a cold night.
Miranda @ Salt & Lavender says
So happy your family liked it, Lori!! Appreciate your review.
Lois says
I made this today on a cold rainy day. So easy and delicious. Thank you. The hardest part was getting the cream cheese ro melt.
Natasha says
Fantastic! Glad you liked it. Did you microwave the cream cheese first?
Laurie says
I was looking for something quick and easy to use up some cooked chicken breast. This was so good. My family really enjoyed it. They were a little skeptical because of the cream cheese but this was so good. I did add a little Jalapeno juice at the end and it just added so much more to the flavor. I would recommend a few crushed tortilla chips to add texture. Definitely a keeper.
Natasha says
That's so nice to hear!! Thanks for your review!
Eve says
I left out the red pepper in this recipe as I didn't have any peppers on hand but it was still delicious. My husband loved it. It's a keeper. Thanks for a great recipe.
Natasha says
So glad it was a hit, Eve!! Thanks for your review!
Tami Malone-Coates says
We enjoyed this soup very much! It had a bit of kick to it, but the men folk loved it. Well definitely be making again!
Natasha says
I'm so glad it was a hit!!
MeliB says
Yummy! I had to use mild Rotel because my hubby can't handle to much heat but I used part of can of the hotter version in the soup and those of us that like the heat added more in our bowls. Very tasty and it was a big hit. I added a handful of cilantro to the pot and it was delicious. Will definitely make this again! Thank you
Miranda @ Salt & Lavender says
You're welcome! So glad it worked out for both of you.
Sharon G says
This was amazing!! I used a whole roasted chicken, increased the broth a cup. I also used diced carrots in place of corn, added an extra can of black beans and accidentally doubled the spices (except the chili powder). I cooked it in my instant pot for 8 minutes. This may be the best soup I’ve ever made.
Thank you 😊
Miranda @ Salt & Lavender says
Thank you so much for the lovely review!! 🙂
Kimberley says
Just made in my quick cooker, and used the sear setting for everything. Used the above directions like I was using my stove. Cooled down put in the fridge and brought my cooker to church the next day. Warmed it up in my quick cooker about an hour before. Just put on warm. Little to no mess! So yummy!
Miranda @ Salt & Lavender says
Thanks for those tips! So happy it was a hit, Kimberley.
Cheryl says
Our family really enjoyed this delicious soup. I made it exactly as printed and it was yummy. Thanks for a great a addition to our menu!
Natasha says
That's awesome!! 🙂 So happy you guys enjoyed it, Cheryl!
Michelle Hartfield says
Wonderful and easy to make recipe! Loaded with flavor! I used a red pepper instead of green. When it was served we added shredded cheese, a bit of sour cream and crushed Frito corn chips! Perfect meal for Football Sunday!
Natasha says
Fabulous!! 🙂 Thanks for your review, Michelle!
Mary says
Oh wow, this was really good!! I have made Taco soups a number of years but this will be at the top of my list. Loved the fact that you don't use ranch dressing. Also, I was out of Rotel tomatoes so I used a substitution recipe using canned peeled tomatoes, diced chilies and lime juice. Also, I just used 3 tablespoons of cream cheese and one block of Laughing Cow Light Swiss Cheese. The creaminess was perfect. Also, used a rotisserie chicken. Yum, yum.
Natasha says
Fabulous! Glad it was a hit, Mary! 🙂
Alvina says
Just made it...great tasting and easy!
Natasha says
So pleased it was a hit, Alvina! Appreciate your review!
Maureen G says
Absolutely outstanding. One of the best soups I've ever had.
Natasha says
I'm thrilled to hear that! 🙂 Thanks for your review, Maureen!
M. K. says
I made this just like the recipe only I doubled it for my family... Was a total hit and I love how simple it was... Will be making this again!! Thanks
Natasha says
Yay!! That's great!
Leighann says
I turned this wonderful chicken taco soup into a low carb version. I omitted the corn and black beans, everyone that wanted them just added them to their bowl then poured the soup on top. Thank you for this wonderful taco soup, definitely a rotation in our meals!
Miranda @ Salt & Lavender says
Glad you could easily adapt it and that everyone enjoyed it, Leighann!!
laryssa Lewis says
Can you do the instant pot method with frozen chicken?
Natasha says
I believe you can safely cook frozen chicken in the IP, but I haven't done it myself, so I really can't comment on timing. You may want to add an extra minute or two and then ensure it's fully cooked (165F on instant read thermometer).
Jim DeSantis says
Made it exactly as you specified; I had paprika, but I went out and got the SMOKED paprika even though it cost $8.00. But it turned out great and I'll definitely make it again.
Thanks for the recipe!
Miranda @ Salt & Lavender says
You're welcome, Jim!! So glad you enjoyed it and the smoked paprika worked out!
Carrie says
Hi I was wondering if this recipe would freeze well.
Natasha says
Hi Carrie! The info you're looking for is in the "leftovers and storage" section of the blog post. Hope you enjoy the recipe!
Carol says
If using an instant pot,how long do you cook it.
Natasha says
Hi! There's a section in the post with Instant Pot instructions - you must've scrolled past it.
Halley Prejean says
This is so good! On rotation in my house. Subbed the second can of rotel for diced green chilies, and a small can of jalapeños, because we like a kick
Natasha says
I'm so happy it's a favorite! Thanks for your comment! 🙂
Madison says
I live this soup so much, I use half pinto beans and half black because my significant other likes black beans so much and I like pinto so it evens the playing field!😊😍
Natasha says
🙂 Glad it's a hit!
Katy says
Delicious and so simple!
Natasha says
Thank you so much!
Nicole says
Delicious. Made it for 6 servings, just wondering what you'd say a serving size is?
Natasha says
Hi Nicole! Honestly, I'm not sure what 1/6 of the recipe works out to in oz/g/etc. I'm not a trained nutritionist (or good at math - ha).
Natalie says
We love this soup, but I'm wondering if I could use half the cream cheese (I do use lower fat cream cheese and can't find fat free) to cut down the fat a bit more. I thought it might throw the flavor balance off somehow.
Natasha says
Hi! It'll be less tangy and less creamy overall/a bit thinner, but you could definitely try tweaking it and see how it goes.
Helen says
Can you double this recipe?
Natasha says
Sure! Just make sure your pot is large enough. I'd double everything.
Stephanie says
Hello! Why should I rinse the beans?
Natasha says
Hi! In general it's good to rinse canned beans because it washes away excess salt and starch from the liquid they're canned with. The liquid in canned black beans especially is not the prettiest color and can make the final recipe result less visually appealing. With that said, it usually won't make or break a recipe. I often won't rinse lighter colored beans since the liquid is clear... I just try to drain them thoroughly.
LT says
Excellent!! A keeper.
Miranda @ Salt & Lavender says
Awesome to hear! 🙂
Rita Ashenden says
If use rotisserie how long do you put it in the instant pot?
Miranda @ Salt & Lavender says
Hi Rita! We don't recommend putting it in and pressure cooking because it'll likely dry out. Wait until the pressure is off, and then unseal the Instant Pot and stir the chicken in and let it warm through. Enjoy!
Sandra :) says
This was delicious - the cream cheese takes it over the top! I made the crockpot version with some leftover cooked chicken breasts I had in the fridge. I substituted a package of taco seasoning for the spices - winner, winner, chicken taco soup (for) dinner 😀
Natasha says
I'm so happy to hear you enjoyed it, Sandra!! I appreciate your kind review! 😀
Diane says
Was wondering if there would be any problem adding the usual packet of ranch dressing, like regular taco soup calls for….albeit saltier…just curious as to your (or others) thoughts.
Natasha says
Hi! I think that would be fine flavor-wise, but if your chili powder has a lot of salt in it, you maybe want to cut that down a bit. Let me know how it goes!
Kathy Korfhage says
I made this tonight. It is delicious. Thank you.
Natasha says
You're welcome, Kathy! 🙂
Linde says
I really wanted to look at this recipe, but my son was in the room talking to me. As I pulled it up, one of the side bar ads was for Endo Aesthetics with the picture of three women's backsides. I couldn't get rid of it so I could look at the recipe with him talking to me. I scrolled up and down and that ad continued to fill the side bar. It is there now. Not what I want to see.
I realize you want to monetize and that is great, but I can't come to your page if that is all I see. This ad is not small. It takes up the side bar top to bottom.
Natasha says
Hi Linde! I'm sorry to hear you've had a bad ad experience. So, the ads aren't actually controlled by me. Ads are based on a number of factors including algorithms that my ad company sets as well as users' own browsing preferences (like I often see ads for Sephora on my website since I go there a lot). If it comes up again, I recommend reporting it (there's a "report ad" link near all the Xs to exit out of the ads), and you can explain who the ad is by, why you're reporting it, etc.