Chicken Taco Soup

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!

Course Soup

Cuisine American

Keyword chicken taco soup recipe, creamy chicken taco soup

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 366kcal

Author Natasha Bull

Ingredients

1 tablespoon olive oil
1/2 medium onion chopped
3 cups chicken broth
2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
1 (14 ounce) can black beans drained & rinsed
1 (12 ounce) can corn drained
1/2 red bell pepper chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8 ounces cream cheese (I used Philly) softened, see note
2 cups cooked/rotisserie chicken shredded
Salt & pepper to taste
Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

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

The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
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.
Serves 4-6 depending on portion size/what you top it with.
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.

Nutrition