Chicken Taco Soup

This creamy Chicken Taco Soup is packed with shredded chicken , black beans , rotel , taco seasoning , sweet corn and melty cheese . It is an easy one pot recipe that is hearty , flavorful and perfect for weeknight dinners .

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This isn’t your average taco soup , thanks to the cream cheese and colby jack it is rich and creamy . It has just the right amount of bold flavor from the Rotel , jalapenos , and taco seasoning . I used a rotisserie chicken for a quick prep , making this a quick chicken taco soup recipe you can whip up any day of the week . If you like this recipe check out my Marry Me Chicken soup , another quick and easy meal .

Why you will love this Chicken Taco Soup

• Quick and Easy Prep-Using a rotisserie chicken makes this a meal that can be made in about 30-45 minutes . The perfect quick weeknight meal for busy moms .
• Family friendly weeknight meal-It’s a hearty and filling meal that is perfect any night of the week
• One Pot Recipe-Everything comes together quickly in one pot for minimal clean up .
• Classic Tex Mex Flavor-This is bold and flavorful and using taco seasoning it cuts back on having to buy a ton of spices
• Creamy and Comforting -The cream cheese and colby jack cheese melts to make for a creamy taco soup .

What you will need to make Chicken Taco Soup

•  Olive oil-For cooking the veggies
• Onion, Bell pepper, and Jalapenos-Fresh vegetables add deep and flavor
• Minced Garlic-Because all good soups need garlic
•  Diced Tomatoes and green chiles (Rotel)-Adds zest and heat
•  Taco seasoning-All in one seasoning
• Chicken Broth -Homemade or store bought , it’s the base of the soup .
• Corn and Black Beans -For hearty texture and added nutrition
• Cream Cheese -Makes the soup rich and creamy
• Shredded Chicken-For a shortcut we used a store deli rotisserie chicken
• Colby Jack Cheese -adds gooey cheesiness
• Kitchen knife -Tap HERE for my favorite
• Cutting board
• Soup pot

Let’s Make some Soup!

• 1-In a soup pot heat up the olive oil and add the onions , bell pepper , jalapeno , and garlic. Sauté the veggies for about 5 minutes or until they are soft
• 2-Add the undrained diced tomatoes and Taco seasoning.
• 3-Let it cook for a few minutes .
• 4-Slowly add the chicken broth .

• 5-Now add the corn and shredded chicken , bring up to boil and then turn it down to a simmer . Let simmer for about 15 minutes .
• 6-After 15 minutes add the cream cheese and sir until it is all melted 
• 7-Once the cream cheese is melted add the black beans and shredded cheese . Stir and let simmer for about 5 minutes
• 8-Serve hot with toppings of your choice .

Tips and Variations

• Swap the protein-Instead of chicken you can used leftover turkey from your holiday meal, leftover pulled pork or ground chicken.
• Make it spicier-Add extra jalapenos , add chipotle pepper or cayenne pepper .
• Use different beans -pinto or kidney beans will work in this soup
• Meal Prep Friendly -This is even better the next day and would be great for meal prepping

In conclusion

This Easy Chicken Taco soup is everything you want in a comforting meal . It is quick , flavorful and filling . Whether you’re cooking for your family , prepping ahead for busy nights, or want a warm game day dish , this taco soup with rotisserie chicken checks all of the boxes . With creamy broth , plenty if Tex Mex Flavor , and gooey melted cheese , it will be a regular in your weeknight rotation.

If you like this recipe check out these :

• Marry Me Chicken Soup
• Taco Potato Casserole
• Swamp Soup
• Hamburger veggie soup
• Comforting Chicken and Noodles

Chicken Taco Soup

This creamy Chicken Taco Soup is packed with shredded chicken , black beans , rotel , taco seasoning , sweet corn and melty cheese . It is an easy one pot recipe that is hearty , flavorful and perfect for weeknight dinners .

4 from 1 vote

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Prep Time 14 minutes mins

Cook Time 30 minutes mins

Servings 8

Calories 435 kcal

Ingredients

  

1x2x3x

• 2 Tablespoons olive oil
• 1 medium onion diced
• 1/2 medium red bell pepper diced
• 1 medium jalapeno seeded and diced
• 2 Tablespoons minced garlic
• 10 oz Diced Tomatoes and green chiles Rotel
• 3 Tablespoons Taco seasoning 1 package
• 4 cups broth 32 oz box
• 8 oz cream cheese room temp
• 15.25 oz corn drained
• 15.5 oz black beans drained and rinsed
• 2 cups Shredded cooked chicken
• 1 1/2 cups Colby Jack cheese shredded

Garnish recommendations

• cheese
• cilantro
• sour cream
• tortilla strips

Instructions

 

• In a soup pot heat up the olive oil and add the onions , bell pepper , jalapeno , and garlic. Sauté the veggies for about 5 minutes or until they are soft
  2 Tablespoons olive oil, 1 medium onion, 1/2 medium red bell pepper, 1 medium jalapeno, 2 Tablespoons minced garlic
• Add the undrained diced tomatoes and Taco seasoning. Stir and let cook a few minutes
  10 oz Diced Tomatoes and green chiles, 3 Tablespoons Taco seasoning
• Slowly add the chicken broth .
  4 cups broth
• Add the corn and shredded chicken , bring up to boil and then turn it down to a simmer for about 15 minutes
  15.25 oz corn, 2 cups Shredded cooked chicken
• After 15 minutes add the cream cheese and sir until it is all melted .
  8 oz cream cheese
• Now add the black beans and colby jack cheese , let simmer about 5 minutes .
  15.5 oz black beans, 1 1/2 cups Colby Jack cheese
• Serve hot and garnish with what you like .
  cheese, cilantro, sour cream, tortilla strips

Notes

All nutritional information are estimations and can greatly differ in cooking methods and brands . 

Nutrition

Calories: 435kcalCarbohydrates: 33gProtein: 24gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 78mgSodium: 816mgPotassium: 577mgFiber: 7gSugar: 7gVitamin A: 1418IUVitamin C: 20mgCalcium: 236mgIron: 3mg

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