This hearty chicken taco soup is a fast, one-pot meal that comes together in just 35 minutes. It features a rich broth made with cream cheese, tomatoes, and green chilies for a comforting Tex-Mex flavor.
List of ingredients
- 1 tablespoon olive oil – used for sautéing the aromatics.
- 1/2 medium onion (chopped) – provides a savory base.
- 3 cups chicken broth – the liquid foundation for the soup.
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices) – adds acidity and a mild kick.
- 1 (14 ounce) can black beans (drained & rinsed) – adds protein and texture.
- 1 (12 ounce) can corn (drained) – adds sweetness and color.
- 1/2 red bell pepper (chopped) – adds a mild sweetness and crunch.
- 1 tablespoon chili powder – provides the primary taco flavor.
- 1 teaspoon garlic powder – adds a pungent, savory depth.
- 1 teaspoon ground cumin – gives an earthy, warm aroma.
- 1 teaspoon smoked paprika – adds a subtle wood-fired flavor.
- 8 ounces cream cheese (softened) – creates the signature creamy broth.
- 2 cups cooked/rotisserie chicken (shredded) – the main protein source.
- Salt & pepper (to taste) – for final seasoning adjustments.
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc. – for added texture and flavor.
step-by-step instructions
- Sauté Aromatics: Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Combine Base: Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Boil and Simmer: Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes while you prepare your toppings.
- Incorporate Creaminess: Cut the cream cheese into smaller pieces and add it to the soup. Stir consistently until the cheese is fully melted and incorporated into the broth.
- Add Protein: Stir in the shredded chicken and cook for another 5-7 minutes until the meat is warmed through.
- Final Seasoning: Season the soup with salt & pepper to taste and serve in bowls with your choice of toppings.
Alternative Cooking Methods
Using a Slow Cooker for All-Day Flavor
To make this in a Crockpot, replace the cooked chicken with 4 uncooked chicken thighs or 2 uncooked chicken breasts. Combine all ingredients except the cream cheese in the pot and cook on low for 6-8 hours or high for 3-4 hours. Chicken thighs are recommended for low-heat cooking as they remain more tender.
During the last 30 minutes of the cooking cycle, ensure the setting is on high. Cube the softened cream cheese and stir it in, allowing it to melt completely into the broth. This method allows the flavors to meld deeply over several hours.
Pressure Cooker Instructions for Maximum Speed
In an Instant Pot, add uncooked chicken breasts or thighs along with all ingredients except the cream cheese. Seal the lid and cook on high pressure for 8 minutes. Once the timer goes off, let the pressure release naturally for 5 minutes before performing a quick release of the remaining steam.
After opening the lid, use the sauté function to heat the soup. Stir in the cream cheese cubes while the soup is simmering to ensure a smooth, creamy consistency. Shred the chicken directly in the pot using two forks before serving.
Preparing with Uncooked Chicken on the Stovetop
If you do not have rotisserie chicken, you can use raw chicken breasts or thighs. After sautéing the onions, add the diced raw chicken to the pot and brown it for about 5 minutes. Remove the chicken and set it aside on a plate to avoid overcooking it during the simmering phase.
Follow the rest of the recipe instructions as written. Add the browned chicken back into the pot at the same time you add the cream cheese. This ensures the chicken is cooked through but remains tender and juicy.
Customizing the Flavor Profile
Adjusting the Heat Levels
If you prefer a milder soup, ensure you use the mild version of Ro-tel diced tomatoes. For those who enjoy a spicy kick, you can add 1/2 teaspoon of cayenne pepper during the spice-mixing step. Freshly sliced jalapenos added as a topping also provide a sharp, immediate heat.
Another way to increase the spice is by adding a small amount of chipotle peppers in adobo sauce. This provides both heat and a smoky depth that complements the smoked paprika. Always taste the broth before adding more spice to avoid overpowering the other flavors.
Substituting Cream Cheese for Heavy Cream
If you do not have cream cheese, you can use heavy cream to achieve a similar richness. Start by adding 1/2 cup of heavy cream and gradually increase up to 1 cup depending on your desired thickness. Note that heavy cream will not thicken the soup as much as the cream cheese does.
To compensate for the loss of tanginess from the cream cheese, stir in a tablespoon of fresh lime juice before serving. This acidity balances the fat of the cream and brightens the overall taste of the dish. This substitution is ideal for those who prefer a smoother, less dense texture.
Thickening the Soup Broth
While the cream cheese provides a decent body, some prefer a thicker, stew-like consistency. You can achieve this by creating a cornstarch slurry using 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Stir this mixture into the simmering soup a few minutes before you finish cooking.
Continue to simmer the soup for 2-3 minutes to allow the cornstarch to activate and thicken the liquid. Avoid adding the slurry directly into the pot without mixing it with water first, as this can create lumps. This technique is particularly useful if you have added extra broth or water.
Serving and Pairing Suggestions
The Best Topping Combinations
For a classic Tex-Mex experience, top each bowl with a generous handful of shredded Mexican cheese blend. The heat from the soup will melt the cheese, adding an extra layer of creaminess. Sliced avocado or a dollop of sour cream provides a cool contrast to the warm spices.
Add texture by using crunchy tortilla strips or crushed corn chips on top. Freshly chopped cilantro and a squeeze of lime juice add a burst of freshness and acidity. For an extra pop of color and flavor, add thinly sliced green onions or radishes.
Complementary Side Dish Pairings
This soup is filling, but it pairs beautifully with a light, acidic salad. A spring mix salad with a chipotle lime ranch dressing provides a refreshing counterpoint to the creamy broth. Alternatively, a corn and avocado salad with lime and cilantro works well.
If you want a more substantial meal, serve the soup with a side of warm corn tortillas or a piece of crusty sourdough bread. The bread is perfect for soaking up the remaining cream cheese broth at the bottom of the bowl. A small side of seasoned rice can also be stirred directly into the soup.
Appetizer Ideas for a Taco Night
Start the meal with a platter of homemade guacamole and warm tortilla chips. The creamy avocado in the guacamole mirrors the flavors in the soup, creating a cohesive theme. Fresh pico de gallo is another excellent option to provide a raw, crisp element to the meal.
For a warm appetizer, try mini quesadillas filled with Monterey Jack cheese and sautéed peppers. These can be sliced into small triangles and served with a side of salsa. These additions turn a simple soup dinner into a full festive spread.
Storage and Reheating Advice
Refrigeration and Cold Storage
Store any leftover soup in an airtight container in the refrigerator for 3 to 5 days. Ensure the soup has cooled down to room temperature before sealing the lid to prevent condensation. The cream cheese may settle or thicken slightly while cold, which is normal.
To maintain the best quality, avoid storing the soup with the toppings already added. Keep the avocado, cilantro, and chips separate until the moment of serving. This prevents the toppings from becoming soggy or brown during storage.
Freezing and Long-Term Preservation
This soup can be frozen for up to 3 months in a freezer-safe container or heavy-duty freezer bags. Leave a small amount of headspace at the top of the container to allow the liquid to expand as it freezes. Label the container with the date for easy tracking.
Be aware that the cream cheese may separate slightly during the freezing and thawing process. This does not affect the taste, but it does affect the appearance. A vigorous stir during the reheating process will usually bring the emulsion back together.
Proper Reheating Guidelines
For the best results, reheat the soup on the stovetop over low to medium heat. Avoid using high heat, as this can cause the cream cheese to break and the soup to separate. Stir frequently to ensure even heating and to re-incorporate the fats.
If using a microwave, heat the soup in short 1-minute intervals, stirring in between each session. This prevents hot spots and ensures the cream cheese is evenly distributed. Add a splash of chicken broth or water if the soup has become too thick during storage.
Cooking Troubleshooting and Tips
Preventing Cream Cheese Clumping
The most common issue with this recipe is the cream cheese forming lumps instead of melting smoothly. To prevent this, ensure the cream cheese is completely softened at room temperature before adding it. You can microwave it in 20-second bursts until it is very soft.
Cutting the cream cheese into small 1/2-inch cubes also helps it melt faster and more evenly. Stir the soup constantly for a few minutes after adding the cheese. If lumps persist, you can use a whisk to blend the cheese into the broth more effectively.
Balancing Salt and Seasoning
Since rotisserie chicken and canned broth can vary in salt content, be cautious when adding extra salt. Always taste the soup after adding the cream cheese and chicken before adding any additional salt. The cream cheese helps mellow out the saltiness, but it can still be overdone.
If the soup tastes too salty, you can add a small amount of unsalted chicken broth or water to dilute the flavor. A squeeze of fresh lime juice can also help mask excessive salt by adding a bright, acidic note. Always use low-sodium broth if you are monitoring your salt intake.
Maintaining Vegetable Texture
To prevent the corn and black beans from becoming mushy, do not over-simmer the soup once they are added. The 5-minute simmer after adding the base ingredients is sufficient to flavor the vegetables without breaking them down.
Adding the vegetables toward the end of the cooking process is an alternative if you prefer a firmer bite. Similarly, adding the red bell pepper at the same time as the broth ensures it retains some of its structural integrity and bright color.
Frequently Asked Questions
Can I use different types of beans?
Yes, you can substitute black beans with pinto beans, kidney beans, or cannellini beans. Pinto beans are the closest in flavor and texture to black beans for this specific recipe. Just ensure they are drained and rinsed thoroughly before adding them to the pot.
What is the best chicken to use?
Rotisserie chicken is the most convenient and provides a deep, roasted flavor. However, poached chicken breasts or slow-cooked chicken thighs are excellent alternatives. Thighs are generally preferred for their higher fat content, which keeps the meat moist in a creamy broth.
How do I make this recipe dairy-free?
To make this soup dairy-free, replace the cream cheese with an equal amount of cashew cream or a plant-based cream cheese alternative. You can also use full-fat coconut milk, though this will add a slight coconut flavor to the soup. Ensure any cheese toppings are also replaced with vegan alternatives.
Can I add more vegetables to the soup?
Adding diced carrots, celery, or zucchini can increase the nutritional value of the soup. Sauté these vegetables along with the onion at the beginning of the recipe. Be mindful that adding too many watery vegetables may require a bit more cornstarch to maintain the thickness.
Is this soup suitable for meal prep?
Yes, this recipe is excellent for meal prep because it tastes even better the next day. It stores well in the fridge and freezes effectively. Divide the soup into individual portions for easy reheating during the work week.
Print
Creamy Chicken Taco Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It’s fast and easy to make in just 35 minutes!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 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/rotisserie chicken, shredded
- Salt & pepper, to taste
Instructions
- Step 1: Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
- Step 2: Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Step 3: Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
- Step 4: Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it’s fully incorporated).
- Step 5: Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
- Step 6: Season the soup with salt & pepper and serve with toppings as desired.
Notes
The cream cheese for this recipe should be super soft so it melts into the soup easily. Use low-salt broth if salt is a concern. If not using Rotel, use regular diced tomatoes and add a can of diced green chilies.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 4 g
- Sodium: 966 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 77 mg