This quick and easy one-pot Chicken Taco Soup has a creamy tomato and green chili broth filled with black beans, corn, and juicy chicken. It takes less than 30 minutes to prepare and is always a hit.
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Creamy Chicken Taco Soup
This quick and easy Chicken Taco Soup tastes a bit like what you might get if you combined chicken tortilla soup and tacos. It’s got a cream cheese, tomato, and green chili broth that is flavored with taco seasoning and filled with black beans, corn, and juicy chicken breast.
For a super satisfying tex mex meal, top with your favorite taco toppings such as avocados, sour cream, shredded cheese, and corn chips. It’s easy to adjust the level of spice to make it just how you like it. And if you are craving beef instead, we’ve also got this Easy Taco Soup recipe you can try.
Creamy Taco Chicken Soup Ingredients
- Avocado Oil - you can also use any mild flavored cooking oil.
- Onion - you can use yellow, white, or red diced onions in this soup.
- Garlic - fresh minced garlic has the best flavor, although jarred minced garlic with work just fine.
- Chicken Breast - if you want to cook chicken specifically for this soup I recommend using either boneless skinless chicken breasts or chicken thighs cut into small ½” pieces and sauteed. You can also use rotisserie chicken or any other leftover cooked chicken.
- Salt and Pepper
- Black Beans - you don’t need to drain and rinse your beans for this soup - just dump in the entire can. Pinto beans, garbanzo beans, or kidney beans would also taste great.
- Crushed Tomatoes - you will need a 28 ounce can of crushed tomatoes for this recipe. You could also try using half crushed tomatoes and half diced tomatoes. Rotel tomatoes would work great.
- Green Chilis - canned green chilis add just a little kick and loads of flavor to this soup.
- Corn - you can use either frozen or canned super sweet white corn.
- Taco Seasoning - you can use store bought taco seasoning, or try our Homemade Taco Seasoning recipe. If you want to make this a bit spicier, add a little chili powder.
- Cream Cheese - this is what makes this soup creamy. The best substitute would be heavy cream.
Chicken Taco Soup Topping Ideas
The sky’s the limit when it comes to toppings for taco soup. Here are a few of our favorites:
- Sour cream
- Diced avocado
- Corn chips or tortilla strips
- Rotel tomatoes
- Shredded cheese
- Fresh cilantro
- Lime juice
How to Make Creamy Chicken Taco Soup
- Cook the onion and garlic. In a large pot, heat the avocado oil over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are transparent and begin to caramelize. Add the minced garlic and cook for about 2 more minutes, or until fragrant.
- Cook the chicken. Add the chicken, salt, and pepper and cook over medium heat until the chicken is no longer pink.
- Simmer the rest of the ingredients. Once the chicken is fully cooked, add the beans with their juices, crushed tomatoes, green chilis, corn, taco seasoning, and cream cheese. Continue to cook until the soup is hot, bubbly, and the cream cheese is melted.
- Serve. Remove from the heat and serve with a dollop of sour cream, shredded cheese, diced avocado, and your favorite corn chips. Enjoy!
Frequently Asked Questions
Just about any type of chicken will work great in taco soup. You can make this recipe as is, cooking diced chicken breast or chicken thighs prior to simmering the soup. Or, take a shortcut and use rotisserie chicken or any other leftover cooked chicken that you have.
Yes! If you want to make this taco soup recipe in the slow cooker, just add everything besides the cream cheese and cook on high for 3-4 hours or on low for 6-7 hours until the chicken reaches an internal temperature of 165 degrees F. During the last 30 minutes of cooking, add the cream cheese.
Absolutely! Just cool completely and store frozen in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the fridge overnight.
Storing and Reheating
- Refrigerator: store leftovers in an airtight container for up to 4 days.
- Freezer: this soup can be frozen in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: you can microwave or reheat in a pot over medium heat, stirring frequently. Add chicken broth as needed to thin the soup down.
Creamy Chicken Taco Soup Recipe
Ingredients
- 2 Tablespoons Avocado Oil
- 1 medium Onion diced (yellow, white, or red)
- 1 Tablespoon Garlic minced
- 1 lb Chicken Breast cut into ½" chunks
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 15-oz cans Black Beans with liquid
- 1 28-oz can Crushed Tomatoes
- 1 4-oz can Green Chilis
- 12 ounces Super Sweet White Corn frozen or canned
- 3 Tablespoons Taco Seasoning homemade, packaged, or bulk
- 4 ounces Cream Cheese
Instructions
- In a large pot, heat the avocado oil over medium heat. Add the diced onions and cook, stirring occasionally, until the onions are transparent and begin to caramelize. Add the minced garlic and cook for about 2 more minutes, or until fragrant.
- Add the chicken, salt, and pepper and cook over medium heat until the chicken is no longer pink.
- Once the chicken is fully cooked, add the beans with their juices, crushed tomatoes, green chilis, corn, taco seasoning, and cream cheese. Continue to cook until the soup is hot, bubbly, and the cream cheese is melted.
- Remove from the heat and serve with a dollop of sour cream, shredded cheese, diced avocado, and your favorite corn chips. Enjoy!
Nutrition
More Quick and Easy Soup Recipes
- Easy Taco Soup
- Best Cauliflower Soup
- Lasagna Soup
- Vegetable and Beef Soup
- Southwest Black Bean Soup
- Loaded Baked Potato Soup
- Turkey Enchilada Soup
- Turkey and Rice Soup
- Roasted Tomato Soup
- Potato Broccoli Cheese Soup
- Chicken Noodle Soup
- Broccoli Potato Cheese Soup
- More Soup Recipes
- More Tex Mex Recipes
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This creamy Chicken Taco Soup is a one-pot family favorite that everyone loves. It's got chicken, black beans, corn, and a broth made from cream cheese and tomatoes with green chilis.
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