Chicken Taco Soup

Why You’ll Love This Recipe

I love this soup because it delivers all the spicy, cheesy taco flavors I crave, but in warm, cozy soup form. Thanks to the Rotel tomatoes, a mix of spices, and a swirl of cream cheese, the broth is rich and packed with flavor. Using rotisserie or leftover chicken makes it fast and stress-free. I top mine with shredded cheese, avocado, and tortilla strips for a perfect final touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• ½ medium onion, chopped

• 3 cups chicken broth

• 2 (10 oz) cans Rotel diced tomatoes with green chilies (with juices)

• 1 (14 oz) can black beans, drained and rinsed

• 1 (12 oz) can corn, drained

• ½ red bell pepper, chopped

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 8 ounces cream cheese, softened

• 2 cups cooked or rotisserie chicken, shredded

• Salt and pepper, to taste

Optional toppings: shredded Mexican cheese, avocado, cilantro, tortilla strips, sour cream, lime wedges

Directions

Step 1 – Sauté the Onions:
I heat the olive oil in a large soup pot over medium-high heat, then add the chopped onion and sauté for about 5 minutes until softened and fragrant.

Step 2 – Build the Base:
Next, I add the broth, Rotel tomatoes, black beans, corn, chopped red bell pepper, and all the seasonings—chili powder, garlic powder, cumin, and smoked paprika. I stir everything together and bring it to a gentle boil over high heat.

Step 3 – Simmer and Melt:
I reduce the heat and let the soup simmer uncovered for about 5 minutes. Then I cut the softened cream cheese into chunks and stir them into the soup. It takes a few minutes and some stirring to fully incorporate the cream cheese into the broth, but it’s worth the wait.

Step 4 – Add the Chicken:
I stir in the shredded cooked chicken and let the soup simmer for another 5–7 minutes, just until the chicken is heated through and the soup is creamy and well blended.

Step 5 – Finish and Serve:
Once everything’s combined and the soup is steaming hot, I taste and season with salt and pepper as needed. Then I ladle it into bowls and load up on toppings like shredded cheese, diced avocado, tortilla strips, and fresh cilantro.

Servings and Timing

This recipe makes 4 to 6 servings, depending on how big I make each bowl and what toppings I include. It takes just 5 minutes to prep and 30 minutes to cook, for a total time of 35 minutes—perfect for a weeknight dinner.

Variations

• Swap the protein: I’ve made this with shredded turkey or ground chicken, and it works just as well.

• Add heat: A diced jalapeño or a few dashes of hot sauce gives the soup a real kick.

• Make it vegetarian: I leave out the chicken and add an extra can of beans or some diced zucchini for a meatless version.

• Lower fat: I use reduced-fat cream cheese or Greek yogurt for a lighter option.

• Extra veggies: I stir in baby spinach or kale at the end for a nutritious boost.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove over low heat or in the microwave in 1-minute intervals, stirring between each. If the soup thickens in the fridge, I add a splash of broth or water when reheating to loosen it up.

It also freezes beautifully. I let it cool completely, then freeze it in individual containers for up to 3 months. I thaw it overnight in the fridge and reheat as usual.

FAQs

Can I use raw chicken instead of cooked?

I prefer cooked or rotisserie chicken for speed, but if I’m starting with raw, I simmer it in the broth until fully cooked (about 15–20 minutes), then shred it and continue with the recipe.

Can I make this soup in a slow cooker?

Yes! I combine all ingredients (except cream cheese and cooked chicken) in the crockpot and cook on low for 4–6 hours. Then I stir in the softened cream cheese and chicken in the last 30 minutes.

What can I use instead of Rotel?

If I don’t have Rotel, I use a can of diced tomatoes and add a small can (4 oz) of diced green chilies for a similar flavor.

Can I make this ahead of time?

Absolutely. This soup actually tastes even better the next day after the flavors meld. I often make it ahead for easy lunches or meal prep.

How do I keep the cream cheese from curdling?

The key is to let the cream cheese soften completely before adding it and stir continuously while it melts into the hot soup (but not boiling). This ensures a smooth, creamy broth.

Conclusion

Chicken Taco Soup is one of those feel-good meals I can whip up quickly but still feel like I’m serving something warm, comforting, and full of flavor. The creamy tomato broth, the tender chicken, and the mix of beans and veggies make it filling enough to stand alone. Whether I top it with crunchy tortilla strips or creamy avocado, it’s always a hit—and I love how easy it is to customize or scale for a crowd.