Easy Chicken Taco Soup – Creamy, Hearty & Quick
This easy chicken taco soup is your weeknight lifesaver—rich, creamy, and full of Tex-Mex flavor. Perfect for beginner cooks and ready in just 30 minutes, it’s made with pantry staples and rotisserie chicken for effortless comfort in a bowl.
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 cups chicken broth
- 2 10 oz cans Ro-tel diced tomatoes with green chilies (with juices)
- 1 14 oz can black beans, drained and rinsed
- 1 12 oz can corn, drained
- 8 oz cream cheese softened
- 2 cups cooked/rotisserie chicken shredded
- Salt and pepper to taste
- Optional toppings: shredded Mexican cheese avocado, cilantro, tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion for 3–4 minutes until soft.
- Add chopped red bell pepper and spices (chili powder, garlic powder, cumin, paprika). Stir and cook for 1 minute.
- Pour in chicken broth, Ro-tel tomatoes, black beans, and corn. Stir well.
- Add softened cream cheese. Stir until melted and smooth, about 5–7 minutes.
- Stir in shredded chicken and simmer for 5–10 more minutes.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
- Enjoy this creamy easy chicken taco soup with tortilla chips or cornbread!
Notes
To make the cream cheese melt faster, cut it into cubes and let it come to room temperature first. Want it spicier? Add diced jalapeños for a bold kick to your easy chicken taco soup.
Nutrition:
Calories: ~350 per serving (estimate, varies by toppings)
Protein: 24g | Fat: 18g | Carbs: 25g | Fiber: 6g | Sugar: 5g
Calories: ~350 per serving (estimate, varies by toppings)
Protein: 24g | Fat: 18g | Carbs: 25g | Fiber: 6g | Sugar: 5g