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A close-up shot of a spoonful of easy chicken taco soup, showing the shredded chicken, corn, and beans in a rich, creamy broth.
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 32 oz Low-Sodium Chicken Broth
  • 15 oz Black Beans canned, rinsed and drained
  • 15 oz Pinto Beans canned, rinsed and drained
  • 15 oz Corn canned, drained
  • 10 oz Diced Tomatoes with Green Chiles (Rotel) undrained
  • 1 oz Taco Seasoning Packet
  • 1 oz Ranch Seasoning Packet
  • 8 oz Cream Cheese softened and cubed
Optional Toppings
  • Shredded cheese, sour cream, cilantro, tortilla strips, avocado for serving

Equipment

  • 1 Large Dutch oven or stockpot
  • 1 Slow cooker (optional)
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Method
 

  1. 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.
  2. Add the chicken broth, rinsed beans, corn, diced tomatoes with green chiles, taco seasoning, and ranch seasoning. Stir to combine.
  3. 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.
  4. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
  5. Add the cubed cream cheese and stir until it has completely melted and the soup is creamy. Let it simmer for 5 more minutes.
  6. 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.
Keyword chicken taco soup,creamy chicken soup,easy soup recipe,taco soup

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