Chicken Taco Soup: A Hearty and Flavorful Twist on a Classic Dish

Chicken taco soup offers a delicious blend of flavors with its creamy Rotel tomato base, enriched by black beans, corn, and tender chicken. I appreciate how simple it is to prepare, taking only 35 minutes, making it an ideal choice for a quick yet satisfying meal.

For those who enjoy taco seasonings, this soup is a great option. I also enjoy exploring various recipes, like Easy Baked Chicken Tacos and Easy Taco Casserole, which highlight similar tastes while providing different cooking experiences.

Reasons to Love This Dish

I created this chicken version of my well-loved Creamy Taco Soup. It offers a satisfying and delicious Tex-Mex experience with minimal effort. I enjoy customizing it with various toppings to enhance the flavors.

When the craving for tacos hits, this soup uniquely combines both elements. It’s far simpler to prepare than traditional tacos, allowing me to serve a comforting meal quickly using budget-friendly pantry staples.

Necessary Ingredients

To make this dish, I gather the following items:

• Olive oil: Essential for sautéing.
• Onion: Sweet onions, like Vidalia, are preferred, though yellow onions work too.
• Red bell pepper: Any color variant can be used.
• Tomatoes: I favor Rotel diced tomatoes with green chilies. If unavailable, regular diced tomatoes with added green chilies will suffice.
• Chicken broth: Provides a deeper flavor; low-sodium is a good alternative for salt-conscious cooks.
• Spices: Garlic powder, cumin, smoked paprika, and chili powder create my unique taco seasoning.
• Canned corn and black beans: Convenient vegetable options.
• Cream cheese: Used for a rich and creamy broth, I prefer Philadelphia.
• Chicken: Rotisserie chicken is my go-to for hassle-free preparation.

Toppings for Chicken Taco Soup

I enjoy adding a variety of toppings to my chicken taco soup. Here are some favorites:

• Tortilla strips or crushed tortilla chips provide a delightful crunch.
• A spoonful of sour cream or plain Greek yogurt adds creaminess, while avocado enhances the texture.
• Shredded cheddar or a Tex-Mex cheese blend introduces a comforting cheesiness.
• To brighten up the dish, I like to include lime wedges and cilantro.
• For heat, I add sliced jalapeño peppers.

Preparing Chicken Taco Soup

I start by taking the cream cheese from the fridge to soften. In a large pot, I heat olive oil and sauté diced onions. Next, I add the rest of the soup components—excluding the cream cheese, chicken, and salt and pepper. I bring the mixture to a boil, then reduce the heat to simmer.

After cutting the cream cheese into small cubes, I incorporate it into the soup. Once melted, I mix in the chicken and heat until warm. Finally, I season with salt and pepper and serve with my favorite toppings.

Slow Cooker Technique

For my recipe, I opt for uncooked chicken thighs, usually using four, or two chicken breasts. I set the cooker to high for 3-4 hours or low for 6-8 hours. I prefer thighs when cooking on low, as they tend to remain moist.

About 30 minutes before serving, I add cream cheese while keeping the cooker on high for a creamy finish.

Pressure Cooker Technique

I start by placing uncooked chicken breasts (about 2) or chicken thighs (around 4) into the Instant Pot. I then add all ingredients except for the cream cheese, seal the lid, and set it to cook on high pressure for 8 minutes. After that, I allow a 5-minute natural pressure release before performing a quick release of any remaining pressure. Finally, I mix in the cream cheese, using the sauté feature to help it melt efficiently.

Is It Possible to Use Raw Chicken?

Yes, I can use uncooked chicken in my recipe. For the soup, I prefer to start with 2 diced chicken breasts or 4 diced chicken thighs. After cooking the onion for a few minutes, I add the chicken to the pot and let it cook for about 5 minutes. I then transfer the chicken to a plate and return it near the end of the cooking process to ensure it remains tender and does not become overcooked.

Alternatives and Modifications

I can exchange cream cheese for heavy cream, starting with 1/2 cup and potentially increasing to 1 cup. Adding a splash of lime juice just before serving enhances the flavor with a zesty touch.

For the Rotel tomatoes, I prefer the Original for its flavor, but if you’re sensitive to heat, opt for the mild variety. For those who enjoy spiciness, I suggest incorporating 1/2 teaspoon of cayenne pepper or adjusting to taste.

While I find this soup to have a pleasant consistency, I can thicken it if desired. A simple cornstarch slurry works well—mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it in a few minutes before serving.

Suggested Accompaniments for This Dish

I recommend serving this with a fresh spring mix salad topped with Chipotle Lime Ranch Dressing. Alternatively, an Avocado Corn Salad or Black Bean Corn Avocado Salad with Rice makes a great pairing. Start the meal with Easy Guacamole and chips, and enjoy it all with a Frozen Margarita for a refreshing finish.

Leftovers and Storage

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3 cups chicken broth
• 2 (10-ounce) cans diced tomatoes with green chilies, including juices
• 1 (14-ounce) can black beans, drained and 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
• 2 cups cooked or rotisserie chicken, shredded
• Salt and pepper to taste
• Optional toppings: shredded cheese blend, avocado, cilantro, tortilla strips, etc.

Instructions

1. Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until soft.
2. Stir in the chicken broth, diced tomatoes, black beans, corn, bell pepper, chili powder, garlic powder, cumin, and smoked paprika. Bring to a boil, then reduce to a gentle simmer uncovered for 5 minutes.
3. Cut the cream cheese into smaller chunks and add it to the pot. Stir until fully melted and incorporated into the soup.
4. Add the shredded chicken, stirring to combine, and cook for another 5-7 minutes until heated through.
5. Season with salt and pepper to taste. Serve with your choice of toppings.

Notes

• To ensure proper melting, use cream cheese that is very soft. Remove it from the refrigerator ahead of time, or microwave it at short intervals until it reaches the right consistency.
• For a low-sodium option, consider using low-salt broth.
• If Rotel tomatoes are unavailable, substitute with regular diced tomatoes and add canned green chilies for flavor enhancement.
• This recipe yields approximately 4-6 servings, depending on portions and chosen toppings.