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Chicken Taco Soup

Wholesome Chicken Taco Soup for Cozy Weeknight Comfort

This Chicken Taco Soup is a must-try for easy weeknight comfort with minimal prep and maximum flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Adds moisture and flavor; substitute with vegetable oil if needed.
  • 1 medium Onion Provides a savory base flavor; yellow or white onions can be substituted.
  • 4 cups Chicken Broth Opt for low-sodium varieties for a healthier choice.
  • 1 can Ro-tel Diced Tomatoes & Green Chilies Infuses the soup with spices and acidity; substitute with regular diced tomatoes and green chilies.
  • 1 can Black Beans Canned beans that are drained and rinsed work best.
  • 1 can Corn Frozen or canned corn can be used as alternatives.
  • 1 medium Red Bell Pepper Green bell pepper can also be used.
For the Seasoning
  • 1 tablespoon Chili Powder Provides heat and flavor; adjust to taste or replace with taco seasoning.
  • 1 teaspoon Garlic Powder Adds savory depth; fresh garlic can be minced as an alternative.
  • 1 teaspoon Ground Cumin Enhances the soup's earthy taste; can be omitted or replaced with taco seasoning.
  • 1 teaspoon Smoked Paprika Adds a smoky note; sweet paprika can substitute, though flavors will differ.
For Creaminess and Protein
  • 4 ounces Cream Cheese Ensure it's soft enough to melt easily; Neufchâtel can be used for a lighter option.
  • 2 cups Cooked/Rotisserie Chicken Can swap with shredded turkey or omit for a vegetarian option.
Final Touches
  • to taste Salt
  • to taste Pepper
  • optional Toppings Shredded Mexican cheese blend, avocado, cilantro, and tortilla strips.

Equipment

  • Pot
  • stovetop
  • Instant Pot
  • Crockpot

Method
 

Step-by-Step Instructions
  1. In a sizable pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.
  2. Pour in 4 cups of chicken broth, 1 can of Ro-tel diced tomatoes, 1 can of drained black beans, 1 can of corn, and 1 diced red bell pepper. Bring to a gentle boil and simmer for 5 minutes.
  3. Cut 4 ounces of cream cheese into cubes and stir them into the soup until melted and incorporated.
  4. Add 2 cups of shredded cooked chicken and allow to heat through for another 5 to 7 minutes.
  5. Season with salt and pepper to taste. Serve in bowls with optional toppings.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 750mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure cream cheese is very soft or microwave it before adding to the soup for better melting. Adjust spiciness by varying chili powder.

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