Dinner

Easy Chicken Taco Soup Recipe

Name: Easy Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 3 cups chicken broth; 2 (10-ounce) cans Rotel diced tomatoes and green chilies, with juices; 1 (14-ounce) can black beans, drained and 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, very soft; 2 cups cooked or rotisserie chicken, shredded; Salt, to taste; Black pepper, to taste

Bylina moretti July 8, 2026July 8, 2026

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Introduction

This Easy Chicken Taco Soup is a comforting and flavorful meal ready in just 35 minutes. Packed with tender chicken, beans, corn, and a creamy, spicy broth, it’s perfect for busy weeknights or casual gatherings.

Ingredients

1 tablespoon olive oil
1/2 medium onion (chopped)
3 cups chicken broth
2 10-ounce cans Rotel diced tomatoes and green chilies, with juices
1 14-ounce can black beans, drained and 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 (very soft)
2 cups cooked or rotisserie chicken (shredded)
Salt (to taste)
Black pepper (to taste)

Instructions

Step 1: Heat the olive oil in a large soup pot over medium-high heat and sauté the chopped onion until soft and translucent.
Step 2: Add the chicken broth, Rotel tomatoes with juices, black beans, corn, red bell pepper, chili powder, garlic powder, cumin, and smoked paprika, then stir to combine.
Step 3: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 5 minutes.
Step 4: Add the softened cream cheese pieces to the pot and stir gently until the broth becomes smooth and creamy.
Step 5: Stir in the shredded chicken and continue cooking for 5 to 7 minutes until the chicken is warmed through.
Step 6: Season the soup with salt and black pepper to taste, then remove from heat and serve.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the soup along with the spices.
You can substitute cream cheese with sour cream for a slightly tangier flavor.
Use leftover rotisserie chicken or any cooked chicken to save time.
Top each serving with shredded cheese, avocado slices, or fresh cilantro for added texture and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. If the soup thickens after cooling, add a splash of chicken broth or water when reheating to loosen it.

How to Serve

A white bowl filled with a thick orange soup that has visible pieces of black beans, yellow corn, and red bell pepper scattered throughout. On top, there is a small mound of light yellow shredded cheese placed in the center. The bowl is set on a white marbled surface with soft natural light coming from the window in the background, highlighting the creamy texture of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables for more protein and flavor.

Can I freeze the leftover soup?

This soup can be frozen, but since it contains cream cheese, the texture may change slightly after thawing. Freeze before adding the cream cheese, then stir it in when reheating for best results.