Ever have one of those nights where you’re caught between a taco craving and the cozy comfort of a warm bowl of soup? Well, you can stop deciding right now. This Easy Chicken Taco Soup is the brilliant answer to that very dilemma, and it’s ready in about half an hour.

It’s a vibrant, creamy, and utterly satisfying one-pot wonder. Imagine all the zesty, smoky flavors of your favorite tacos, but in a spoonable form that just feels like a hug from the inside.

Why This Soup Feels Like a Culinary Win

This isn’t just another soup recipe, it’s a genuine weeknight lifesaver. It cleverly uses convenient, pantry-friendly staples to create something that tastes like you spent far more time on it.

The magic truly happens when the cream cheese melts into the spiced tomato broth. It creates a luxuriously creamy base that clings to every piece of chicken, corn, and black bean. Honestly, it’s a little bit genius.

Ingredients Needed for the Recipe

Gathering these ingredients is a breeze, and you might already have most of them in your pantry. It’s all about building layers of flavor with simple, honest components.

• 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, softened
• 2 cups cooked/rotisserie chicken, shredded
• Salt & pepper to taste
• Toppings: shredded cheese, avocado, cilantro, tortilla strips, etc.

The Art of the Perfect Topping Bar

Toppings aren’t just a garnish here, they’re a crucial part of the experience. This is where everyone can customize their bowl to be exactly what they want it to be.

For a cool, creamy contrast, a dollop of sour cream or some diced avocado is perfection. And don’t forget a big squeeze of fresh lime juice right at the end—it wakes up all the other flavors beautifully.

How to make Easy Chicken Taco Soup?

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Start with Your Aromatics

Grab a large soup pot and place it over medium-high heat. Add the olive oil and your chopped onion, and sauté it for about 5 minutes. You just want the onion to turn translucent and sweeten up a bit.

Build the Flavor Base

Now, for the easy part. Pour in the chicken broth, the two cans of Ro-tel (with their zesty juices!), the drained black beans and corn, and the chopped red bell pepper. Don’t forget to add all those spices—the chili powder, garlic powder, cumin, and smoked paprika.

Let It Simmer Together

Crank the heat up to high and bring the whole pot to a lively boil. Then, simply reduce the heat so it’s at a gentle, happy simmer. Let it bubble away, uncovered, for about 5 minutes to let the flavors get to know each other.

Incorporate the Creamy Element

While the soup simmers, take your very soft cream cheese and cut it into small cubes. This is a key step for smooth melting! Stir the cream cheese pieces into the hot soup, and keep stirring until every last bit has melted into the broth, creating a creamy, dreamy base.

Add the Chicken and Warm Through

Stir in your pre-cooked, shredded chicken. Let the soup continue to cook for another 5 to 7 minutes, or just until the chicken is heated all the way through. You’re not cooking the chicken, just warming it up.

The Final Touches

Give the soup a taste. This is the moment to season it with salt and pepper until it’s just right for you. Ladle it into bowls and get ready for the best part—loading it up with all your favorite toppings.

Tips

The cream cheese absolutely must be very soft. Take it out of the fridge an hour ahead, or microwave it in 20-second bursts until it’s easily spreadable. This prevents any pesky, unmelted lumps in your beautiful soup.

If you can’t find Ro-tel tomatoes, a substitute is easy. Use two cans of regular diced tomatoes, but be sure to add a can or two of diced green chilies. They provide that essential, subtle kick that makes the soup so special.

For those watching their sodium intake, an easy swap is to use a low-sodium chicken broth. You’ll have full control over the seasoning at the end with your own salt and pepper.

Your Easy Chicken Taco Soup Questions, Answered

It’s natural to have a few questions before diving into a new recipe. Let’s clear up some of the most common ones, so you can cook with total confidence.

Can I Use Raw Chicken Instead?

You absolutely can, it just adds one small extra step. After sautéing the onion, add 2 chopped chicken breasts or 4 chopped thighs to the pot and cook for about 5 minutes until no longer pink.

Then, just remove the cooked chicken to a plate and add it back in when the recipe calls for the rotisserie chicken. This ensures it stays tender and doesn’t get overcooked and rubbery in the simmering broth.

How to Store and Reheat Your Leftovers

Any leftover soup will keep beautifully in the fridge for 3 to 5 days, just store it in a tightly sealed container. You can even freeze it for up to 3 months for a future easy meal.

When reheating, go low and slow. Warm it on the stovetop over a low heat, stirring often. The cream cheese might separate a tiny bit, but a good stir will bring it right back together, and the flavor will be just as fantastic.

What to Serve on the Side

This soup is a full meal in a bowl, but a simple side can make it a true feast. A crisp green salad with a tangy lime vinaigrette is a perfect, refreshing counterpart to the rich, creamy soup.

For something a bit more substantial, warm flour or corn tortillas for dipping are a no-brainer. Or, a side of cilantro-lime rice is wonderful for spooning right into the soup itself, making it even more hearty and filling.

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Chicken Taco Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: Mexican Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 6 Estimated Cost: $ 15 Calories: 320

Best Season: Fall, Winter

Description

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.

ingredients

Servings

• 1 tablespoon olive oil
• ¹⁄₂ medium onion (chopped (sweet or yellow))
• 3 cups chicken broth (low-sodium if preferred)
• 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 (softened (e.g., Philadelphia))
• 2 cups cooked/rotisserie chicken (shredded)
• Salt & pepper (to taste)
• Toppings (optional) (shredded Mexican cheese blend, avocado, cilantro, tortilla strips, sour cream, lime wedges, jalapeños)

Instructions

Stovetop Method

1. Add the olive oil and chopped onion to a large soup pot. Sauté over medium-high heat for 5 minutes until softened.
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2. Add chicken broth, Rotel tomatoes, black beans, corn, bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir to combine.
   Mark as complete
3. Bring to a boil over high heat, then reduce to a gentle simmer. Simmer uncovered for 5 minutes.
   Mark as complete
4. Cut the softened cream cheese into small cubes and stir into the soup until fully melted and incorporated.
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5. Stir in shredded chicken and cook for 5–7 minutes, or until heated through.
   Mark as complete
6. Season with salt and pepper to taste. Serve hot with your favorite toppings.
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Nutrition Facts

Servings 6

Serving Size 1 bowl (about 1.5 cups)

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18gg28%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 85mgmg29%

Sodium 980mgmg41%

Potassium 520mgmg15%

Total Carbohydrate 18gg6%

Dietary Fiber 4gg16%

Sugars 5gg

Protein 24gg48%

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Calcium 10 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cream cheese tip: Let it soften at room temperature or microwave in 20–30 second intervals to avoid clumping.
• Spice level: Use mild Rotel for a family-friendly version; add cayenne or hot green chilies for heat.
• Crockpot: Use raw chicken thighs, cook 6–8 hrs on low, add cream cheese in last 30 mins.
• Instant Pot: Cook raw chicken + broth + spices on high pressure for 8 mins, then stir in cream cheese using Sauté mode.
• Thicker soup? Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) in the last 5 minutes.

Keywords: chicken taco soup, creamy taco soup, easy chicken soup, Tex-Mex soup, quick weeknight dinner