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Easy Creamy Chicken Taco Soup
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Easy Creamy Chicken Taco Soup

This Easy Creamy Chicken Taco Soup is a rich, hearty one-pot meal loaded with tender shredded chicken, black beans, sweet corn, tomatoes with green chilies, and a creamy cheddar cheese broth. It's quick, comforting, and perfect for busy weeknight dinners
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Keyword: Chicken Taco Soup, Creamy Taco Soup, Easy Creamy Chicken Taco Soup, Easy Soup Recipe, Mexican Chicken Soup, One Pot Chicken Soup
Servings: 6
Calories: 420kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups cooked shredded chicken
  • 1 packet 2 tablespoons taco seasoning
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chilies (Rotel)
  • 3 cups chicken broth
  • 4 ounces cream cheese softened
  • 1 cup heavy cream
  • 1½ cups shredded cheddar cheese
  • Salt and black pepper to taste
  • Optional Toppings
  • Sour cream
  • Diced avocado
  • Fresh cilantro
  • Shredded cheddar cheese
  • Tortilla strips
  • Sliced jalapeños
  • Lime wedges

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
  • Add the shredded chicken, taco seasoning, black beans, corn, diced tomatoes with green chilies, and chicken broth. Stir everything together until well combined.
  • Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to blend.
  • Reduce the heat to low. Stir in the softened cream cheese until completely melted. Add the heavy cream and shredded cheddar cheese, stirring until smooth and creamy.
  • Taste the soup and season with salt and black pepper as needed.
  • Ladle into bowls and top with sour cream, avocado, cilantro, shredded cheese, tortilla strips, jalapeños, or a squeeze of fresh lime juice. Serve immediately.

Notes

  • Rotisserie chicken makes this recipe quick and easy.
  • Soften the cream cheese before adding for a smoother texture.
  • Freshly shredded cheddar melts better than pre-shredded cheese.
  • Simmer gently after adding the dairy—do not boil.
  • Add extra chicken broth if you prefer a thinner soup.
  • Customize with your favorite taco toppings.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 kcal
  • Carbohydrates: 18g
  • Protein: 30g
  • Fat: 26g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Cholesterol: 105mg
  • Sodium: 860mg
  • Potassium: 690mg
  • Fiber: 5g
  • Sugar: 5g
  • Vitamin A: 950 IU
  • Vitamin C: 12mg
  • Calcium: 310mg
  • Iron: 3mg