Chicken Taco Soup
This creamy, flavorful chicken taco soup is loaded with black beans, corn, Rotel tomatoes, and tender chicken in a cheesy broth—ready in just 35 minutes for the ultimate comfort meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex, American
- Diet: Gluten Free
Ingredients
1 tablespoon olive oil
½ medium onion, chopped
3 cups chicken broth (low-sodium recommended)
2 (10 oz) cans Ro-tel diced tomatoes & green chilies (with juices)
1 (14 oz) can black beans, drained & 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 oz cream cheese, softened (Philly recommended)
2 cups cooked or rotisserie chicken, shredded
Salt & pepper, to taste
Optional Toppings:
Shredded Mexican cheese blend
Sliced avocado
Chopped fresh cilantro
Tortilla strips or chips
Lime wedges
Instructions
Sauté onion: In a large soup pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 5 minutes.
Add base ingredients: Add broth, Ro-tel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Stir to combine.
Bring to a boil: Increase heat to high and bring to a boil. Reduce to a gentle simmer, uncovered, for 5 minutes.
Add cream cheese: Cut cream cheese into chunks and stir into the soup until fully melted and incorporated. Stir frequently to help it blend smoothly.
Add chicken: Stir in shredded cooked chicken and let the soup simmer another 5–7 minutes, or until the chicken is heated through.
Season and serve: Add salt and pepper to taste. Serve hot with desired toppings.
Notes
Cream cheese tip: It should be very soft to incorporate smoothly—microwave in 20–30 second intervals if needed.
Rotel substitute: If using regular diced tomatoes, add 1–2 (4 oz) cans of diced green chilies for proper flavor balance.
Make ahead: Soup keeps well in the fridge for up to 3 days or can be frozen.
Instant Pot / Slow Cooker: See blog for pressure cooker and crockpot variations.
Find it online: https://elladishes.com/chicken-taco-soup/
