Get ready to discover your new favorite weeknight meal! This creamy Chicken Taco Soup Recipe is the perfect bowl of comfort. It’s packed with savory chicken, hearty beans, and sweet corn, all swimming in a rich, taco-seasoned broth. We’ve even got a secret trick to make it the creamiest taco soup you’ve ever had. Best of all, it comes together in one pot for an easy dinner and even easier cleanup.
The perfect one-pot meal for easy weeknight dinners.
Why You’ll Love This Easy Chicken Taco Soup Recipe
This isn’t just another soup recipe; it’s a game-changer for busy families and anyone craving a delicious, low-effort meal. Here’s why it will become a staple in your kitchen:
One-Pot Wonder: Everything comes together in a single pot or slow cooker, meaning minimal cleanup.
Ready in a Flash: You can have this soup on the table in about 40 minutes, making it perfect for hectic evenings.
Rich & Creamy: A simple block of cream cheese melts into the broth, creating a velvety texture that’s absolutely irresistible.
Fully Customizable: Set up a toppings bar and let everyone customize their own bowl. It’s a fun and easy way to please picky eaters!
The Key Ingredients for Perfect Taco Soup
The magic of this soup lies in its simple, pantry-friendly ingredients. Here’s what you’ll need to create this masterpiece.
For the Soup Base
Chicken Breast: We use boneless, skinless chicken breasts, which cook directly in the soup and become incredibly tender and easy to shred.
Onion & Garlic: These aromatics build the foundation of flavor for the entire dish.
Chicken Broth: Use a low-sodium chicken broth to better control the saltiness of the final soup.
Canned Goods: A combination of black beans, pinto beans, and sweet corn adds substance and texture. Make sure to rinse the beans!
Diced Tomatoes with Green Chiles (Rotel): This is a classic taco soup ingredient that adds a zesty, slightly spicy kick without much effort.
Seasonings: A packet of taco seasoning and a packet of ranch seasoning are the dynamic duo that gives this soup its signature flavor.
The Secret to Creaminess
The ingredient that takes this Chicken Taco Soup Recipe from great to unforgettable is cream cheese. Added at the end of the cooking process, it melts beautifully into the hot broth, creating a rich, creamy consistency that perfectly balances the zesty taco spices. It adds a slight tang and a luxurious mouthfeel that will have everyone asking for your secret.
How to Make Chicken Taco Soup (Stovetop Method)
Making this soup on the stove is quick, easy, and perfect for a weeknight. Follow these simple steps for a flawless result.
Sauté Aromatics: In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Add the chicken broth, both rinsed beans, corn, diced tomatoes with green chiles, taco seasoning, and ranch seasoning to the pot. Stir well to combine.
Cook the Chicken: Gently place the raw chicken breasts into the liquid. Bring the soup to a simmer, then reduce the heat to medium-low, cover, and let it gently bubble for 15-20 minutes, or until the chicken is cooked through and tender.
Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Make It Creamy: Return the shredded chicken to the pot. Add the block of cream cheese, cut into cubes. Stir continuously until the cream cheese is fully melted and integrated into the soup. Let it simmer for another 5 minutes to allow the flavors to meld.
Serve: Ladle the hot soup into bowls and garnish with your favorite toppings.
Every spoonful is packed with flavor and creamy goodness.
Crockpot Chicken Taco Soup Instructions
Want to come home to a delicious, ready-to-eat dinner? The slow cooker is your best friend. This is the ultimate set-it-and-forget-it method.
Load the Slow Cooker: Place the raw chicken breasts at the bottom of the crockpot. Top with the diced onion, garlic, beans, corn, diced tomatoes, taco seasoning, and ranch seasoning. Pour the chicken broth over everything.
Cook Low and Slow: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Shred and Finish: Remove the chicken and shred it. Return it to the slow cooker. Stir in the cubed cream cheese until it’s completely melted and the soup is creamy. Serve hot with toppings. For another fantastic crockpot recipe, try this creamy crockpot mac and cheese.
Our Top Tips for the Best Results
A few simple tricks can elevate your soup from good to absolutely amazing.
Don’t Skip the Sear: For extra flavor, you can sear the chicken breasts for a couple of minutes on each side before adding the other ingredients.
Shred Chicken Easily: If you have a stand mixer, you can place the cooked chicken breasts in the bowl and use the paddle attachment on low to shred it in seconds!
Rinse Your Beans: Rinsing canned beans removes excess sodium and the starchy liquid, resulting in a cleaner-tasting soup.
Use Full-Fat Cream Cheese: For the richest, creamiest texture, use a full-fat block of cream cheese.
Must-Have Toppings for Chicken Taco Soup
The toppings are arguably the best part! They add texture, flavor, and a fresh contrast to the warm, creamy soup. Here are some of our favorites:
Shredded Cheddar or Monterey Jack Cheese
Sour Cream or Greek Yogurt
Crushed Tortilla Chips or Strips
Diced Avocado
Fresh Cilantro
Sliced Jalapeños
A Squeeze of Fresh Lime Juice
Fun Variations to Try
This recipe is a fantastic starting point. Feel free to get creative and make it your own with these delicious variations.
Make it Spicy: Add a chopped chipotle pepper in adobo sauce, a teaspoon of cayenne pepper, or a can of hot Rotel for an extra kick.
Use Different Meats: This soup is also delicious with ground turkey or shredded rotisserie chicken (add it at the end with the cream cheese).
Add Grains: Stir in a cup of cooked white or brown rice at the end for an even heartier soup.
Veggie-Loaded: Add a diced bell pepper or a can of green chiles for more vegetable goodness. If you love vegetable soups, this vegetarian lentil soup is another great option.
How to Store & Freeze Leftover Soup
This soup makes for fantastic leftovers! Proper storage ensures it stays just as delicious for days to come.
Refrigerating
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. The soup may thicken slightly upon chilling; simply add a splash of chicken broth when reheating on the stove or in the microwave.
Freezing
This chicken taco soup recipe freezes beautifully. Let the soup cool completely, then pour it into freezer-safe bags or containers, leaving a little room at the top for expansion. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stovetop. For a more formal but equally comforting meal, consider trying these mini beef wellington bites.
What to Serve with Taco Soup
While this soup is a complete meal on its own, a simple side can make it even better. We love serving it with warm 30-minute dinner rolls for dipping, a fresh green salad, or simple cheese quesadillas.
Frequently Asked Questions About This Chicken Taco Soup Recipe
The secret to a thick and creamy soup is adding an 8 oz block of softened, cubed cream cheese at the end of the cooking process. Stir until it’s completely melted into the broth for a rich, velvety texture. You can also mash some of the beans to help thicken it naturally.
Absolutely! Using a pre-cooked rotisserie chicken is a great way to save time. Simply shred about 3-4 cups of chicken and add it to the soup during the last 10 minutes of cooking, along with the cream cheese, to allow it to heat through.
The best toppings add texture and fresh flavor. We highly recommend shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips for crunch, fresh cilantro, and diced avocado. A squeeze of lime juice also brightens up all the flavors.
To store, cool the soup completely and place it in an airtight container in the refrigerator for up to 4 days. To freeze, pour the cooled soup into a freezer-safe bag or container and it will last for up to 3 months. Thaw overnight in the fridge before reheating.
This soup can definitely be part of a healthy diet! It’s packed with protein from the chicken and fiber from the beans. To make it lighter, you can use low-fat cream cheese, rinse the beans thoroughly to reduce sodium, and load it up with fresh vegetable toppings.
Your New Favorite Weeknight Dinner!
This Creamy Chicken Taco Soup Recipe is a guaranteed winner for its incredible flavor and effortless preparation. It’s the kind of meal that brings everyone to the table and leaves them feeling happy and satisfied. Give it a try and let us know what you think in the comments below. For more delicious recipes, don’t forget to follow us on Pinterest!
This is the creamiest Chicken Taco Soup you'll ever taste!
Chicken Taco Soup Recipe
FL Recipes
Chicken Taco Soup Recipe (The BEST Creamy Version!)
This Creamy Chicken Taco Soup Recipe is the perfect one-pot weeknight meal! Packed with tender chicken, beans, corn, and a secret ingredient for an ultra-rich and velvety broth, it's a family favorite that's ready in about 40 minutes.
Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the chicken broth, rinsed beans, corn, diced tomatoes with green chiles, taco seasoning, and ranch seasoning. Stir to combine.
Nestle the chicken breasts into the liquid. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
Add the cubed cream cheese and stir until it has completely melted and the soup is creamy. Let it simmer for 5 more minutes.
Ladle into bowls and serve hot with your favorite toppings.
Nutrition
Calories: 415kcalProtein: 38gFat: 18gFiber: 7g
Notes
Slow Cooker Method: Combine all ingredients except the cream cheese in a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Remove and shred chicken, then return to the pot and stir in cream cheese until melted. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
