There is nothing quite like a warm bowl of soup to fix a busy day. You know those evenings when the wind is howling outside and you just want something comforting? This Chicken Taco Soup is exactly what you need. It is rich, creamy, and packed with flavor.
Honestly, this recipe has saved dinner more times than I can count. It comes together fast, uses simple pantry staples, and tastes like you spent hours simmering it on the stove. If you are looking for a High Protein Dinner that the whole family will enjoy, this is it. It combines the zest of a taco night with the cozy vibes of a chowder.
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Why You’ll Love This Recipe
First off, the texture is incredible. Many taco soups are broth based and thin. This one changes the script by adding cream cheese and cheddar right into the pot. It transforms a standard soup into a luxurious, velvety meal. It is basically a Chicken Tortilla Soup With Cream Cheese, which makes it satisfying enough for even the hungriest eaters.
Another reason you will keep coming back to this Chicken Taco Soup is the flexibility. You can make it on the stovetop in about 30 minutes. However, if you prefer to set it and forget it, this works perfectly as a Creamy Taco Soup Crock Pot meal too. You can toss everything in before work and come home to a house that smells amazing.
It is also one of those Healthy Soup Recipes that feels indulgent. You get plenty of protein from the chicken and black beans. You get veggies from the corn, onions, and tomatoes. But that creamy finish makes it feel like comfort food. It is balanced, delicious, and totally customizable with your favorite toppings.
Ingredients
The beauty of this Chicken Taco Soup lies in its simplicity. You likely have most of these items in your pantry right now. Here is what you need to get started:
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, diced
- 1 Tablespoon tomato paste
- 1 15 oz. can corn, drained
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
- 1 15 oz. can black beans, drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts (or 2 cups shredded chicken)
- 1 pinch Cayenne Pepper
- 1 teaspoon cumin
- 1 to 2 teaspoons hot sauce
- 1 oz. packet taco seasoning (about 3 Tbsp.)
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
- Corn or Flour Tortillas (for topping)
Step-By-Step Instructions
Making this soup is a breeze. It comes together in one pot, which means fewer dishes for you to wash later. Follow these steps for the perfect bowl of Chicken Taco Soup.
Step 1: Sauté the Aromatics
Start by placing a large soup pot or Dutch oven over medium heat. Add the butter and let it melt. Toss in your diced onions and jalapeno peppers. You want to sauté these for about 5 or 6 minutes. They should get soft and fragrant. Once they look ready, add the minced garlic and cook for just one more minute. Be careful not to burn the garlic, as it can turn bitter quickly.
Step 2: Build the Base
Now it is time to build the body of the soup. Add the tomato paste, drained corn, Rotel (keep the juices), and the rinsed black beans. Pour in the chicken broth. Add your raw chicken breasts directly into the liquid. Season everything with the cayenne pepper, cumin, hot sauce, and taco seasoning. I suggest starting with about 2 tablespoons of the taco seasoning first. You can always add more later if you want a stronger kick.
Step 3: Simmer the Chicken
Bring the pot to a gentle bubble. You want to keep the heat moderate. Cover the pot partially. Let it simmer for about 20 to 25 minutes. It is important not to let the soup boil rapidly. If the chicken boils too hard, the meat can seize up and become tough. A gentle simmer keeps your Chicken Taco Soup protein juicy and tender.
Step 4: Shred the Meat
Check the chicken to ensure it is cooked through. The timing might vary slightly depending on how thick the breasts are. Once cooked, remove the chicken from the pot and place it on a cutting board or plate. Use two forks to shred the meat into bite sized pieces. Stir the shredded chicken back into the soup.
Step 5: Make It Creamy
This is the magic step. Reduce your heat to low. You want the soup hot but not bubbling aggressively. Gradually sprinkle in the shredded cheddar cheese and the softened cream cheese. Stir constantly until the cheeses melt completely into the broth. It should look smooth and creamy. If you add the cheese while the soup is boiling, it might separate or look grainy, so low heat is key.
Step 6: Taste and Serve
Give your soup a taste test. Does it need more taco seasoning? Maybe a dash more hot sauce? Adjust the flavors to your liking. Ladle the hot soup into bowls. Top with homemade fried tortilla strips, extra cheese, or fresh cilantro. Serve immediately while it is warm and gooey.
How To Store Leftovers
Leftover Chicken Taco Soup tastes even better the next day. The flavors have more time to meld together in the fridge. To store it, let the soup cool down completely. Transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 or 4 days.
When you are ready to reheat, do it gently on the stovetop over medium low heat. Because there is dairy in the soup, microwaving on high power can sometimes cause the cream cheese to separate slightly. Stirring often while reheating helps keep the texture smooth.
Can you freeze it? Yes, but with a caveat. soups with cream cheese can change texture slightly when frozen and thawed. The dairy might look a little separated. If you freeze it, just be sure to reheat it very slowly and whisk it well to bring the creamy consistency back together. It will still taste delicious.
Tips
Here are a few tricks to make sure your Chicken Taco Soup turns out perfect every single time. First, temperature matters for your dairy. Make sure your cream cheese is softened and your cheddar is near room temperature before adding them. Cold cheese hitting hot broth can shock the dairy, causing it to clump rather than melt smoothly.
If you are short on time, you can swap the raw chicken breasts for rotisserie chicken. This makes the recipe even faster. Since the rotisserie chicken is already cooked, you would add it in at the beginning just to warm it through. You can simmer it for about 15 minutes to let the flavors soak into the meat.
For the slow cooker fans, this recipe adapts easily. If you want a Creamy Taco Soup Crock Pot version, just sauté your onion, peppers, and garlic in a pan first. Then, toss those veggies and all other ingredients (except the cheeses) into the slow cooker. Cook on low for 6 hours. Stir in the cheeses at the very end right before serving.
Finally, do not skip the garnish. The soup is rich and creamy, so adding something fresh or crunchy on top balances it out. Diced avocado adds freshness. Fried tortilla strips add crunch. A squeeze of lime juice can cut through the richness beautifully.
Conclusion
This Chicken Taco Soup is truly a keeper. It checks all the boxes for a busy weeknight meal. It is warm, filling, and packed with bold flavors that everyone enjoys. Plus, it is easy on the wallet since it uses so many pantry staples.
Whether you make it on the stove or use the Creamy Taco Soup Crock Pot method, the result is a bowl of pure comfort. It is proof that Healthy Soup Recipes do not have to be boring or bland. So grab your ingredients and give this a try tonight. I bet it will become a regular in your dinner rotation.
FAQ
Can I Make This Gluten Free?
Yes, this Chicken Taco Soup is naturally very close to being gluten free. You just need to check the labels on your taco seasoning packet and chicken broth to ensure they are certified gluten free. Serve with corn tortillas instead of flour ones.
Is This Soup Very Spicy?
It has a mild kick, but it is not overwhelmingly hot. The jalapeno and cayenne pepper provide some heat. If you are sensitive to spice, you can remove the seeds from the jalapeno or omit the cayenne pepper entirely. For more heat, leave the seeds in or add extra hot sauce.
Can I Use Frozen Chicken Breasts?
It is best to thaw your chicken breasts before adding them to the soup pot. Adding frozen chicken will significantly lower the temperature of the broth and increase the cooking time. Thawed chicken cooks more evenly and stays tender.
Chicken Taco Soup
This rich, creamy Chicken Taco Soup is a comforting meal packed with bold flavors. It combines the zest of a taco night with the cozy vibes of a chowder, making it a satisfying high-protein dinner the whole family will enjoy. Easy to make on the stovetop or in a slow cooker.
Requirements
Ingredients
Instructions
- Start by placing a large soup pot or Dutch oven (5 Quart Stock Pot) over medium heat. Add the butter and let it melt. Toss in your diced onions and jalapeno peppers. You want to sauté these for about 5 or 6 minutes. They should get soft and fragrant. Once they look ready, add the minced garlic and cook for just one more minute. Be careful not to burn the garlic, as it can turn bitter quickly.
- Now it is time to build the body of the soup. Add the tomato paste, drained corn, Rotel (keep the juices), and the rinsed black beans. Pour in the chicken broth. Add your raw chicken breasts directly into the liquid. Season everything with the cayenne pepper, cumin, hot sauce, and taco seasoning. I suggest starting with about 2 tablespoons of the taco seasoning first. You can always add more later if you want a stronger kick.
- Bring the pot to a gentle bubble. You want to keep the heat moderate. Cover the pot partially. Let it simmer for about 20 to 25 minutes. It is important not to let the soup boil rapidly. If the chicken boils too hard, the meat can seize up and become tough. A gentle simmer keeps your Chicken Taco Soup protein juicy and tender.
- Check the chicken to ensure it is cooked through. The timing might vary slightly depending on how thick the breasts are. Once cooked, remove the chicken from the pot and place it on a cutting board or plate. Use two forks to shred the meat into bite sized pieces. Stir the shredded chicken back into the soup.
- This is the magic step. Reduce your heat to low. You want the soup hot but not bubbling aggressively. Gradually sprinkle in the shredded cheddar cheese and the softened cream cheese. Stir constantly until the cheeses melt completely into the broth. It should look smooth and creamy. If you add the cheese while the soup is boiling, it might separate or look grainy, so low heat is key.
- Give your soup a taste test. Does it need more taco seasoning? Maybe a dash more hot sauce? Adjust the flavors to your liking. Ladle the hot soup into bowls. Top with homemade fried tortilla strips, extra cheese, or fresh cilantro. Serve immediately while it is warm and gooey.
Notes
Temperature matters for your dairy; ensure cream cheese is softened and cheddar is near room temperature before adding them to prevent clumping.
For a quicker meal, swap raw chicken breasts for cooked rotisserie chicken. Add it at the beginning to warm through and soak up flavors for about 15 minutes.
To make this a Creamy Taco Soup Crock Pot meal, sauté the aromatics first, then combine all ingredients (except cheeses) in the slow cooker. Cook on low for 6 hours and stir in cheeses just before serving.
Do not skip garnishes like diced avocado, fried tortilla strips, or a squeeze of lime juice to balance the soup’s richness.
Nutrition
Calories
Sugar
Fat
Carbs
