Chicken Taco Soup
This creamy Chicken Taco Soup is a hearty, one-pot meal that packs every bit of taco night flavor into a bowl. It's built on a scratch-made spice blend, loaded with tender shredded chicken, black beans, and corn, and finished with cream cheese for a velvety, silky broth you'll want to spoon up to the last drop.
If you love Mexican-inspired soup recipes, try this easy street corn soup next!
Chicken Taco Soup At a Glance
Everything you need to know before you start
| Total Time | 55 minutes |
| Difficulty | Easy (beginner-friendly) |
| Makes | 8 servings |
| Main Ingredients | Shredded chicken · Black beans · Corn · Bell peppers · Scratch spice blend · Cream cheese · Chicken broth |
| Flavor & Texture | Bold taco spices in a silky, velvety broth. Hearty from the beans and chicken with a fresh pop of lime at the end. |
| Best For | A filling weeknight dinner, Sunday meal prep, or anytime you want a whole meal in one bowl. |
| Make Ahead | Keeps in the fridge for up to 5 days and tastes even better the next day as the spices deepen. Freezer friendly for up to 3 months. |
| Pairs Well With | Tortilla chips, crusty dinner rolls, or cornbread croutons. Set out avocado, shredded cheese, jalapeños, sour cream, and fresh cilantro for a full toppings bar. |
| Pro Tip | Take your cream cheese out before you start cooking. Room temperature cream cheese melts into the broth smoothly and evenly - cold cream cheese is the number one reason for a lumpy broth. |
Summarize & Save This Content On
Summarize & Save This Content On
Y'all, I am a soup person through and through, and that doesn't stop when the weather warms up. I make soup year-round because it's one of the best ways to stretch a grocery budget, it meal preps like a dream, and honestly, there's nothing better than a whole meal in a single bowl.
This chicken taco soup is one I come back to again and again. Instead of reaching for a taco seasoning packet, I build the flavor from scratch with chili powder, smoked paprika, cumin, oregano, and a little cayenne. It takes two minutes, and the difference is real. When those spices hit the hot pan and bloom, your kitchen is going to smell incredible. For more perfectly seasoned soups, try this chicken paprikash soup next!
Then there's the cream cheese. Stir it in at the end, and it transforms the broth into something velvety and rich. I'll walk you through how to get it to melt smoothly every single time. With 8 servings, it also meal preps like a dream and honestly tastes even better the next day, just like my chicken enchilada soup recipe!
Why You Will Love This Recipe
- One pot, easy cleanup. Everything comes together in a single large pot. Less mess, more time to actually enjoy dinner.
- The spice blend is next level. No taco seasoning packet here. A homemade blend of chili powder, smoked paprika, cumin, and oregano gives this soup a depth of flavor and more control over the seasonings. Things you just can't get from a packet.
- Creamy broth. Cream cheese stirred in at the end makes the broth silky and rich, not watery or thin.
- Hearty enough to be dinner on its own. Between the shredded chicken, two cans of black beans, and corn, this soup has 34g of protein per serving, making it a full meal in a bowl. My beef barley soup in the Instant Pot is another easy soup recipe that's hearty enough for a meal.
- Budget-friendly and great for meal prep. This recipe makes 8 servings, which means you've got lunches covered for the week.
- Easy to customize. Swap the canned tomatoes for salsa if you want extra kick, dial the cayenne up or down for heat, and load up the toppings bar to make every bowl your own.
Ingredients + Substitutions
- Bell peppers: Both red and green go in this soup, which adds more color and a subtle sweetness. The red bell pepper is a little milder and sweeter; the green adds just a slight bitterness that balances everything out.
- The spice blend: This is what sets this recipe apart from the packet crowd. Chili powder, smoked paprika, cumin, dried oregano, onion powder, and cayenne all work together to build real taco flavor. The smoked paprika is the one I'd ask you not to skip. It adds a subtle smokiness to the broth that makes you wonder what's going on in there.
- Chicken broth: Low-sodium is the move here. Between the bouillon paste and the seasoning on your cooked chicken, salt adds up fast. Starting with low-sodium broth or making chicken broth from scratch gives you more control.
- Canned tomatoes or salsa: Standard diced or chopped tomatoes work great. Swapping in 1 cup of your favorite salsa instead is a solid option if you want a little extra kick and a bit more body to the broth.
- Chicken bouillon paste: This is optional but recommended. It deepens the chicken flavor in the broth without making it taste artificial. A good quality bouillon paste goes a long way.
- Shredded chicken: Using rotisserie chicken in soup is the easiest shortcut and adds a ton of flavor since it's already well-seasoned. Baked or poached chicken breast works great too. You want about 4 cups shredded.
- Cream cheese: This is what gives the broth that velvety, silky consistency. Use full-fat block cream cheese, not whipped and not reduced-fat.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Make it spicier: Add an extra pinch of cayenne with the spices, stir in a diced jalapeño with the peppers, or swap the canned tomatoes for a jar of spicy salsa.
- Make it milder: Leave out the cayenne entirely and use a mild salsa or mild diced tomatoes. You'll still get all the taco flavor without any heat.
- Bean swaps: Black beans are my go-to here, but pinto beans or kidney beans both work well if that's what you have in the pantry.
- Dairy-free: Skip the cream cheese and stir in a can of full-fat coconut milk at the end instead. The broth will be slightly thinner but still delicious. You can also stir in a tablespoon of cornstarch mixed with water to help thicken it.
How to Make Chicken Taco Soup
Step 1: Cook the Veggies. Cook the onion and red and green peppers in the oil for 7-8 minutes or until the onions soften. Don't rush the vegetables. You want them properly softened, not just barely cooked. That base is where the flavor starts.
Step 2: Add the Garlic and Spices. Add the minced garlic, chili powder, cumin, paprika, oregano, and onion powder to the veggies. Sauté for 1-2 minutes or until fragrant. This step blooms the spices and pulls out their flavor in a way that you just can't get if you add them straight to the liquid.
Step 3: Add Ingredients. Add the chicken broth, canned tomatoes or salsa, black beans, corn, tomato paste, and chicken bouillon, if you're using it, to the pot.
Step 4: Cook. Bring the soup to a simmer (look for bubbles and low boiling), reduce the heat to medium-low, and cook uncovered for 20 minutes.
Step 5: Add the Chicken and Cheese: Stir in the shredded chicken and cream cheese.
Step 6: Finish. Bring back to a simmer and cook for 5-7 minutes, stirring often, until the cheese is melted and the broth is smooth. Avoid boiling, as high heat can cause the cream cheese to break or turn grainy. Low and slow, and stir often. Season the soup to taste with salt and pepper and stir in the lime juice. Enjoy hot with your favorite toppings, like my cornbread croutons instead of tortillas!
Lyn's Top Tips
- Cream cheese prep: Take your cream cheese out of the fridge before you start cooking. Room temperature cream cheese melts into the soup much more evenly and won't clump. To speed things up, cut it into cubes and microwave in 30-second bursts until it's soft and spreadable. This is the single biggest thing you can do to get that silky, smooth broth.
- Salt and bouillon note: How much salt you need at the end depends on your broth, whether you used bouillon, and how your cooked chicken was seasoned. The cream cheese also adds a subtle saltiness of its own, so hold off on seasoning until the very end when everything is incorporated.
- It really does taste better the next day: The spices deepen and everything melts together overnight. If you can make it a few hours ahead or the day before, do it.
- Rotisserie chicken shortcut: A store-bought rotisserie chicken gives you the perfect amount of shredded chicken for this recipe and adds extra flavor since it's already seasoned. It's the move when you want dinner on the table fast.
- Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Note that the cream cheese broth may look separated when it thaws, but don't panic as reheating it will restore the consistency. To reheat, warm on the stovetop over low to medium-low heat, stirring often. Add a splash of broth if it's thickened up more than you'd like.
Soup-er Toppings & Serving Suggestions
One of the best things about this soup is how customizable it is at the bowl level. Put out small dishes of shredded Monterey Jack or Mexican cheese blend, sliced avocado, fresh cilantro, jalapeño slices, lime wedges, sour cream, and tortilla chips, and let everyone build their own bowl.
Pair it with simple sides, like some cheddar cheese biscuits or pumpkin cornbread muffins to complete your meal.
Chicken Taco Soup Recipe FAQs
Sure! Add 1 to 1.5 pounds of boneless skinless chicken breasts or thighs to the broth in step 3. Simmer for 20 to 25 minutes until cooked through, then remove, shred with two forks, and return it to the pot before adding the cream cheese. Thighs will give you a richer flavor and take slightly longer to cook, while breasts are leaner and shred easily.
Almost always comes down to two things: the cream cheese was too cold, or the heat was too high. Make sure to soften it to room temperature before adding it to the pot, and bring the soup to a gentle simmer, not a boil, once you stir it in. Stir frequently and give it time to melt fully. You can also use a whisk to help it break up more quickly.n
Yes, start by cooking the vegetables and blooming the spices in steps 1 and 2 on the stovetop. Then, transfer everything to your slow cooker along with the broth, tomatoes, beans, corn, tomato paste, and bouillon. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the shredded chicken and softened cream cheese during the last 30 minutes, cover, and let the cream cheese melt before serving.
Absolutely! Use the sauté function to cook the vegetables and bloom the spices. Then, add the broth, tomatoes, beans, corn, tomato paste, and uncooked chicken breasts to the pot. Cook on high pressure for 15 minutes with a 10-minute natural release, then quick release any remaining pressure. Remove the chicken, shred it, and return it to the pot. Stir in the softened cream cheese and stir occasionally until fully melted. The residual heat of the soup should melt the cheese or you can use the sauté function on low.
Yes, though cream cheese-based broths can separate a bit when frozen. Freeze in airtight containers or zip-top bags for up to 3 months. When you're ready to eat it, thaw overnight in the fridge and reheat slowly on the stovetop over low heat, stirring well to bring everything back together.
Chicken Taco Soup
Ingredients
- 2 tablespoons avocado or olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced or pressed
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- 1 pinch - ¼ teaspoon cayenne pepper or to taste
- 8 cups 2 quarts low-sodium chicken broth
- 1 14-oz can chopped tomatoes or 1 cup salsa for an extra kick
- 2 14-oz cans black beans drained and rinsed
- 1 14-oz can corn drained or 1 ½ cups frozen corn
- 3 tablespoons tomato paste
- 2 teaspoons chicken bouillon paste optional
- 4 cups shredded chicken rotisserie or baked/cooked
- 1 cup cream cheese cut into cubes and softened- see notes
- Salt and pepper to taste
- 1 lime juiced (about 1 tablespoon fresh lime juice)
- Optional toppings: cilantro avocado, sliced jalapeños, lime slices, shredded Monterey Jack or Mexican cheese blend, tortilla chips, etc.
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and red and green peppers, and sauté for 7-8 minutes or until the onions soften.
- Add the minced garlic, chili powder, cumin, paprika, oregano, and onion powder. Sauté for 1-2 minutes or until fragrant.
- Add the chicken broth, canned tomatoes or salsa, black beans, corn, tomato paste, and chicken bouillon (if using). Bring to a simmer, reduce to medium-low, and cook uncovered for 20 minutes.
- Stir in the shredded chicken and cream cheese. Bring back to a simmer and cook for 5-7 minutes, stirring often, until the cheese is melted and the broth is smooth.
- Season the soup to taste with salt and pepper and stir in the lime juice. Enjoy hot with your favorite toppings.
Recipe Tips
- Soften the cream cheese first. Take it out of the fridge before you start cooking. For faster results, cut it into cubes and microwave in 30-second increments until soft and spreadable. This is the key to a smooth, lump-free broth.
- Toast the spices. Once the garlic and spice blend go in, let them cook for a full 1 to 2 minutes until fragrant. This step is what separates a deep, layered broth from a flat one.
- Keep the heat low after the cream cheese goes in. A gentle simmer, not a boil. Stir often and give it time to fully melt before you season.
- Salt last. The bouillon paste, broth, and cream cheese all contribute saltiness. Taste after everything is incorporated before adding any salt.
