Have you ever craved the delicious flavors of a taco but wanted the comfort of a warm bowl of soup? If so, you have come to the right place. This is a wonderfully simple meal.
This Taco Soup recipe is all about convenience and amazing taste. It uses simple pantry staples and rotisserie chicken to create a satisfying dinner. It is ready in under an hour!
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Why You’ll Love This Recipe
First off, the flavor is incredible. It has all the classic taco seasonings we love, blended into a rich and savory broth. It is a true crowd pleaser for the whole family.
What makes this a fantastic Creamy Taco Soup Recipe is the addition of cream cheese. It melts into the soup, creating a velvety texture that is just so comforting.
It’s also amazingly versatile. You can set up a toppings bar with cheese, cilantro, and chips. Everyone gets to customize their own bowl. How fun is that for a family dinner?
And let’s talk about how easy it is. You basically add everything to one pot and let it simmer. It’s a great recipe for beginner cooks or for those busy weeknights.
Ingredients
The beauty of this Taco Soup lies in its simple ingredients. Most of these are probably already in your pantry, waiting to be turned into something delicious.
- 2½ cups rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) sweet corn, drained
- 1 can (28 ounces) green enchilada sauce
- 1 can (14 ounces) chicken broth
- 1 packet (2 tablespoons) taco seasoning
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed, room temperature
For the toppings, feel free to get creative! Here are a few ideas to get you started.
- 1 cup cheddar cheese, shredded
- Jalapeno, sliced for garnish
- Cilantro, chopped for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
Step By Step Instructions
Making this soup is very straightforward. Just follow these simple steps for a perfect bowl of Taco Soup every time. Let’s get started.
Step 1: Combine And Heat
Find a large pot or Dutch oven. Place it over medium high heat on your stove. This is where all the magic is going to happen.
Add the shredded chicken, black beans, pinto beans, diced tomatoes, and corn. Pour in the green enchilada sauce and the chicken broth. What a colorful mix!
Now for the flavor. Sprinkle in the taco seasoning, cumin, chili powder, and garlic powder. Give everything a good stir to combine all those wonderful ingredients.
Bring the mixture to a boil. You’ll start to smell those amazing taco aromas filling your kitchen. It smells so good already.
Step 2: Simmer And Get Creamy
Once the soup is boiling, lower the heat. You want it to maintain a gentle simmer. Let it cook for about 20 to 25 minutes. This gives the flavors time to meld together.
During the final 10 minutes of cooking, it is time for the secret ingredient. Add the cubed cream cheese to the pot. Make sure it was at room temperature for easier melting.
Stir the soup gently until the cream cheese is completely melted and incorporated. The soup will transform into a rich, creamy dream. Your Taco Soup is almost ready!
Step 3: Serve And Garnish
Ladle the hot soup into bowls. Now for the best part, the toppings! This is where you can let your personality shine.
Sprinkle on some shredded cheddar cheese. Add a few slices of jalapeno for a little kick. A dollop of sour cream adds extra creaminess. Finish with fresh cilantro and a squeeze of lime.
Don’t forget the tortilla chips! They are great for dipping or crumbling right on top for a nice crunch. Serve your beautiful Taco Soup immediately.
How To Store Leftovers
Got leftovers? No problem! This soup is just as delicious the next day. Sometimes it is even better as the flavors have more time to sit together.
Let the Taco Soup cool down completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
When you are ready to eat, simply reheat it on the stovetop over medium heat. You can also warm it up in the microwave. Store any toppings separately to keep them fresh.
Tips
Want to make what some call the Best Taco Soup Recipe even better? Here are a few tips to help you out.
If you prefer ground beef, you can easily swap it for the chicken. Just brown one pound of ground beef with some onion and drain the fat before adding the other ingredients.
For a slow cooker version, this is a great Taco Soup Recipe Crockpot option. Add all ingredients except the cream cheese to your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
About 30 minutes before serving, stir in the cubed cream cheese. Let it melt completely, then your slow cooker Taco Soup is ready to serve.
You can control the spice level. For a spicier soup, add a pinch of cayenne pepper or use a can of diced tomatoes with green chiles. For a milder soup, use a mild enchilada sauce.
Conclusion
There you have it! A simple, flavorful, and incredibly satisfying Taco Soup that is sure to become a regular in your meal rotation. It’s warm, comforting, and so much fun to eat.
This is more than just a recipe. It’s a way to bring everyone together around the table for a meal that feels special without all the fuss. A true keeper for any home cook.
I really hope you and your family enjoy this tasty Taco Soup. It’s a bowl of pure happiness. Let me know what you think!
FAQ
Can I Use A Different Meat?
Absolutely. This recipe is very flexible. Cooked ground beef, ground turkey, or even shredded pork would work wonderfully in this Taco Soup. Adjust seasonings as needed.
How Can I Make This In A Slow Cooker?
Yes, it’s very easy. Combine all ingredients except the cream cheese in your slow cooker. Cook on low for 4 to 6 hours. Stir in the cream cheese during the last 30 minutes of cooking.
Is This Soup Spicy?
This particular recipe is quite mild, making it friendly for all ages. To add heat, you can include some chopped jalapenos, a dash of hot sauce, or use a medium or hot enchilada sauce.
Can I Freeze This Soup?
You can freeze this soup, but be aware that dairy can sometimes change texture after freezing. The taste will still be great. Thaw it in the fridge overnight before reheating.
Creamy Taco Soup
A comforting and easy Taco Soup recipe made with pantry staples and shredded chicken. It’s packed with classic taco flavors and a creamy finish, perfect for a quick weeknight meal.
Requirements
Ingredients
Instructions
- Find a large pot or Dutch oven and place it over medium-high heat on your stove.
- Add the shredded chicken, black beans, pinto beans, diced tomatoes, and corn. Pour in the green enchilada sauce and the chicken broth.
- Sprinkle in the taco seasoning, cumin, chili powder, and garlic powder. Stir everything well to combine.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer and cook for about 20 to 25 minutes, allowing the flavors to meld.
- During the final 10 minutes of simmering, add the cubed cream cheese, ensuring it’s at room temperature for easier melting.
- Stir the soup gently until the cream cheese is completely melted and smoothly incorporated.
- Ladle the hot soup into bowls. Garnish with shredded cheddar cheese, jalapeno slices, sour cream, fresh cilantro, and a squeeze of lime.
- Serve immediately with tortilla chips for dipping or crumbling on top.
Notes
Got leftovers? No problem! This soup is just as delicious the next day. Sometimes it is even better as the flavors have more time to sit together.
Let the Taco Soup cool down completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
When you are ready to eat, simply reheat it on the stovetop over medium heat. You can also warm it up in the microwave. Store any toppings separately to keep them fresh.
If you prefer ground beef, you can easily swap it for the chicken. Just brown one pound of ground beef with some onion and drain the fat before adding the other ingredients.
For a slow cooker version, add all ingredients except the cream cheese to your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. About 30 minutes before serving, stir in the cubed cream cheese.
You can control the spice level. For a spicier soup, add a pinch of cayenne pepper or use a can of diced tomatoes with green chiles. For a milder soup, use a mild enchilada sauce.
Nutrition
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