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–+ servings
Easy Chicken Taco Soup

Creamy Easy Chicken Taco Soup for Cozy Weeknights

This Easy Chicken Taco Soup is a quick and comforting meal, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp Olive Oil Adds flavor and moisture during sautéing; substitute with vegetable oil if needed.
  • 1 Medium Onion Provides foundational flavor; use yellow or white onion interchangeably.
  • 3 cups Chicken Broth Adds depth to the soup; low-sodium options can be used for less salt.
  • 2 cans Ro-tel Diced Tomatoes Contributes spice and acidity; regular diced tomatoes can substitute if necessary.
  • 1 can Black Beans Adds protein and fiber; kidney or pinto beans can be alternatives.
  • 1 can Corn Gives sweetness and texture; fresh or frozen corn works well too.
  • 1/2 Red Bell Pepper Provides sweetness and color; green bell pepper can be used as a substitute.
  • 1 tbsp Chili Powder Adds a rich chili flavor; adjust the amount for desired spice level.
  • 1 tsp Garlic Powder Enhances flavor; fresh minced garlic can be used in the same quantity.
  • 1 tsp Ground Cumin Deepens flavor profile; can omit for a milder taste if desired.
  • 1 tsp Smoked Paprika Adds a smoky note; regular paprika replaces it if needed.
  • 8 oz Cream Cheese Brings creaminess and thickness; Neufchâtel cheese or Greek yogurt can be lighter alternatives.
  • 2 cups Shredded Cooked Chicken Provides protein; rotisserie chicken is a convenient option.
  • to taste Salt & Pepper For seasoning; adjust to taste.
Optional Toppings
  • to taste Shredded Mexican Cheese Enhances flavors and adds richness.
  • to taste Avocado Adds creaminess and a fresh touch to your serving.
  • to taste Cilantro Offers a fresh, herbal contrast in flavor.
  • to taste Tortilla Strips Provide a delightful crunch and finishing touch to your bowl.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add a chopped medium onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  2. Pour in 3 cups of chicken broth, along with 2 cans of Ro-tel diced tomatoes, 1 can of black beans, and 1 can of corn. Add half a diced red bell pepper, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir the mixture well to integrate all the flavors thoroughly.
  3. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low for a gentle simmer. Let it simmer uncovered for about 5 minutes.
  4. Cut 8 ounces of cream cheese into cubes and add it to the hot soup, stirring continuously until melted.
  5. Stir in 2 cups of shredded cooked chicken, allowing the mixture to heat through for an additional 5-7 minutes. Check the seasoning and adjust with salt and pepper to taste.
  6. Ladle the soup into bowls and top with your favorite garnishes, like shredded cheese, diced avocado, fresh cilantro, or crispy tortilla strips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Ensure your cream cheese is at room temperature for seamless melting. Get creative with toppings to add delightful flavor and texture.

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