Easy Creamy chicken taco soup is the perfect weeknight dinner for a chilly fall or winter evening. With tender shredded chicken, tomatoes, beans, corn, a creamy base, and a zesty mixture of spices, this easy creamy chicken taco soup recipe will be on repeat in your kitchen all season long!
We’ve entered into soup season and this creamy chicken taco soup has made it back onto my weekly dinner menu! This soup is always a crowd-pleaser, and it can be whipped up quickly and effortlessly, making it ideal for busy nights. The creamy texture combined with the bold taco flavors creates a satisfying and comforting dish that’s perfect for the whole family. You can easily customize it by adding your favorite toppings like shredded cheese, sour cream, jalapenos, or fresh cilantro. Plus, it’s great for leftovers, so you can enjoy it the next day, too! When you want a warm, cozy one-pot dinner that does not take long to make, look no further than this creamy taco soup recipe.
This recipe is just as simple to make as it is delicious! You’ll start by shredding your chicken. I use a rotisserie chicken (I usually keep some shredded and bagged in the freezer), but you can also make your own! Add the shredded chicken, chicken broth, cans of Rotel, black beans, pinto beans, frozen corn, garlic, and two packets of taco seasoning into a large pot and mix it all together. Let it heat and come to a boil, then add in the cream cheese and stir it in until it melts. All of the work is done! Turn the eye down, cover the soup, and let it simmer for about 30 minutes. After that, just put it into a bowl and add any of your favorite toppings! Enjoy your taco soup with cream cheese.
Why You’ll Love Creamy Chicken Taco Soup This Recipe
- You can make this soup in one pot, making clean up a breeze!
- This taco soup requires little to no prep work (and you can use rotisserie chicken!)
- This creamy taco soup recipe is simple to make and is packed with flavor.
- You can easily double the recipe to feed a larger group or even to have some to freeze!
- This soup is easy to customize with your favorite toppings.
Ingredients For This Creamy Taco Soup Recipe
- 3 cups cooked shredded chicken rotisserie chicken works well
- 3 cups low sodium chicken broth
- 2 10 oz. cans Rotel tomatoes
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 1 12 oz. bag frozen corn
- 2 tsp. minced garlic
- 2 pkgs. taco seasoning
- 1-2 limes juiced
- 8 oz. cream cheese, softened
How to Make Easy Taco Soup
Step 1: Add cooked shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, garlic, and taco seasoning to a large pot.
Step 2: Heat over medium-high heat until it comes to a boil, stirring frequently.
Step 3: Add softened cream cheese and stir until melted.
Step 4: Once boiling, reduce heat to low and cover. Allow soup to simmer for at least 20-25 minutes, stirring occasionally
Step 5: Remove from heat and stir in lime juice. Serve warm with your favorite toppings. Enjoy!
What to Serve/Pair with Taco Soup with Cream Cheese
You can add any of your favorite toppings to this soup – we’ve done tortilla strips, chopped jalapenos, homemade pico de gallo, cheese, cilantro, and sour cream.
Feeling a little munchy while the soup is cooking? Have some chips, salsa, and queso on the table to munch on! This homemade salsa is my go-to, and you can’t go wrong with this crock pot white queso.
Popular Substitutions & Additions
You can use rotisserie chicken in this recipe or make your own. To make my own shredded chicken for this soup, I put the chicken breasts in the slow cooker in the morning with taco seasoning and salsa. I shred it right before making the soup.
You can use any of your favorite variations of Rotel tomatoes. I like to use the fire roasted.
Feel free to add in any of your favorite vegetables!
Storage & Leftovers
To store leftover creamy chicken taco soup, first allow it to cool to room temperature. Once cooled, transfer the soup to an airtight container and store it in the refrigerator, where it will stay fresh for up to 3-4 days. If you’d like to keep it longer, you can freeze the soup by placing it in a freezer safe bag once it has completely cooled. Frozen soup can be stored for up to 2-3 months. When you’re ready to enjoy it again, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat or in the microwave.
Creamy Chicken Taco Soup FAQs
Can I use fresh tomatoes instead of Rotel in this taco soup?
If you don’t have Rotel, you can use canned diced tomatoes and add some chopped green chilies for that extra kick of flavor. I wouldn’t recommend using fresh tomatoes.
Can I use canned corn instead of frozen corn?
Sure, canned corn will work just as well. If using canned corn, be sure to drain it before adding to the soup.
How do I add some spice to this creamy chicken taco soup?
To add more heat, you can use a spicier version of Rotel, add a pinch of cayenne, or mix in diced jalapeños.
Other Soup Recipes You’ll Love
Don’t Forget To Come Back And Let Me Know How Your Easy Creamy Chicken Taco Soup Turned Out!
Easy Creamy Chicken Taco Soup
Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works well
- 3 cups low sodium chicken broth
- 2 10 oz. cans Rotel tomatoes
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 1 12 oz. bag frozen corn
- 2 tsp. minced garlic
- 2 pkgs. taco seasoning
- 1-2 limes juiced
- 8 oz. cream cheese, softened
Instructions
- Add cooked shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, garlic, and taco seasoning to a large pot.
- Heat over medium-high heat until it comes to a boil, stirring frequently.
- Add softened cream cheese and stir until melted.
- Once boiling, reduce heat to low and cover. Allow soup to simmer for at least 20-25 minutes, stirring occasionally
- Remove from heat and stir in lime juice. Serve warm with your favorite toppings. Enjoy!
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