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Easy Chicken Taco Soup

Easy Chicken Taco Soup

A flavorful and creamy chicken taco soup made with Rotel, black beans, corn, and tender shredded chicken. Perfect for a quick and easy weeknight meal, especially for Taco Tuesday!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 366
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3 cups chicken broth
  • 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
  • 1 (14 ounce) can black beans drained & 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 softened, cut into cubes
  • 2 cups cooked/rotisserie chicken shredded
  • Salt & pepper to taste
  • Toppings (optional) shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Method
 

Instructions
  1. In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
  2. Add the chicken broth, diced tomatoes with green chilies, drained black beans, drained corn, chopped red bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir to combine.
  3. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 5 minutes.
  4. While the soup simmers, prepare your desired toppings. Cut the softened cream cheese into smaller cubes.
  5. Add the cream cheese cubes to the simmering soup. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy broth. This may take a few minutes.
  6. Stir in the shredded cooked chicken. Continue to cook for another 5-7 minutes, or until the chicken is heated through.
  7. Season the soup with salt and pepper to your taste. Ladle into bowls and serve hot with your favorite toppings.

Notes

For best results, ensure the cream cheese is very soft before adding it to the soup. If you are concerned about sodium content, use low-sodium chicken broth. If Rotel tomatoes are unavailable, you can substitute with regular diced tomatoes and add a can or two of diced green chilies for similar flavor. This recipe yields approximately 4-6 servings, depending on portion size and toppings.