Name: Creamy Chicken Taco Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 cups chicken broth; 1 15.25-ounce can black beans (drained and rinsed); 1 10-ounce can diced tomatoes with green chilies (do not drain); 1 15.25-ounce can whole kernel corn (drained); 1 16-ounce bag cooked chicken breast fillets (diced); 1 1-ounce packet taco seasoning; 1 tablespoon minced onion; 1 8-ounce brick cream cheese; sour cream, avocado, cheese, tortilla chips, etc (for garnish, optional)

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This Creamy Chicken Taco Soup recipe requires very little prep work, yet results in a hearty, super flavorful soup! And the best part of all, it takes just 30 minutes from start to finish!

an over head shot of two bowls of creamy chicken taco soup

Helloooo soup weather!! Is there really anything more comforting than a big bowl of soup to warm you up?! I think not! And while some soup recipes take all day to cook and simmer, this one is an exception. In just thirty minutes, you’ll have a beautiful pot of soup on the table, full of hearty chicken and Tex-Mex flavors!

Creamy Chicken Taco Soup Ingredients

Chicken: Diced up leftover grilled chicken or shredded rotisserie chicken works great.
Chicken Broth
Black Beans: You can use regular or the low/no-sodium black beans. Either way, you’ll drain and rinse them before using.
Tomatoes with Green Chilies: Be sure to look at the label before you purchase these – they are sold with varying levels of heat. If you want to keep the soup pretty mild, use the original.
Corn: You can either use a can of whole kernel corn (drain) OR use 1 ½ cups of frozen corn or homemade sweet corn cut off the cob.
Taco Seasoning: Use store-bought or make your own!
Minced Onion
Cream Cheese: You can use regular or the 1/3 less fat cream cheese, however, I find that the regular cream cheese melts into the soup better.
Toppings: One of my favorite things about this recipe is how you can customize it with toppings at the end from tortilla chips to cheddar cheese, jalapeño slices, avocados and everything in between! More ideas below!

How to Make Creamy Chicken Taco Soup

all the ingredients for creamy chicken taco soup, except the cream cheese, dumped into a a big pot

ingredients for creamy chicken taco soup in a big pot that has been mixed together by a wooden spoon

Let’s just start by saying….it’s EASY. Seriously. Start by adding all of the ingredients except for the cream cheese in a large pot. Give it a stir and bring to a boil.

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A taco soup with a block of cream cheese in it.

Creamy Chicken Taco Soup in a black and white bowl

Let the soup simmer for 25 minutes then toss in the brick of softened cream cheese. Stir until the cream cheese is melted then serve warm with toppings!

Slow Cooker Creamy Chicken Taco Soup

Hoping to make this soup ahead of time? You absolutely can. Here’s what I recommend:

Add all ingredients, except for the cream cheese, to a slow cooker.
Cook on low heat for 6 hours.
Stir in the cream cheese until completely melted into the soup.
Serve with toppings!

a close up of a spoon full of creamy chicken taco soup with cream cheese

Chicken Taco Soup Topping Ideas

Shredded Cheese – Cheddar, Colby Jack, Pepper Jack, whatever you like!
Chips – Tortilla Chips, Frito Corn Chips, Spicy Nacho Doritos, etc!
Avocados – or a dollop of guacamole.
Pico De Gallo – or diced tomatoes and onions.
Sour Cream – or try plain Greek yogurt!
Jalapeños – or hot sauce, red pepper flakes, etc to add a little heat!

a bowl of creamy chicken taco soup with a dollop of sour cream, some sprinkled cheese, and some avocado slices on top.

Other Delicious Soup Recipes

5 from 1 vote

Creamy Chicken Taco Soup

Author: Kelsey Byrnes

Prep Time 5

Cook Time 25

Total Time 30

8 1-1/4 c servings

This Creamy Chicken Taco Soup requires very little prep work, yet results in a hearty, super flavorful soup!

Ingredients

▢ 3 cups chicken broth
▢ 1 15.25-ounce can black beans drained and rinsed
▢ 1 10-ounce can diced tomatoes with green chilies do not drain
▢ 1 15.25-ounce can whole kernel corn drained
▢ 1 16-ounce bag cooked chicken breast fillets diced
▢ 1 1-ounce packet taco seasoning
▢ 1 tablespoon minced onion
▢ 1 8-ounce brick cream cheese
▢ sour cream, avocado, cheese, tortilla chips, etc for garnish, optional

Instructions

In a large pot over medium heat*, add the chicken broth, drained and rinsed black beans, tomatoes with green chilies, drained corn, diced chicken, taco seasoning and minced onion.
3 cups chicken broth, 1 15.25-ounce can black beans, 1 10-ounce can diced tomatoes with green chilies, 1 15.25-ounce can whole kernel corn, 1 16-ounce bag cooked chicken breast fillets, 1 1-ounce packet taco seasoning, 1 tablespoon minced onion
Bring the mixture to a boil, then turn the burner to low and let simmer for 25 minutes.
Remove the soup from the stovetop and stir in the cream cheese until melted and completely mixed.
1 8-ounce brick cream cheese
Serve warm with toppings, if desired.
sour cream, avocado, cheese, tortilla chips, etc

Notes

*Slow Cooker Method: Add all ingredients (except for the cream cheese) to a slow cooker. Cook on low heat for 6 hours. Stir in the cream cheese and serve.

Nutrition

“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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