This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It’s fast and easy to make in just 35 minutes! We include stovetop, Instant Pot, and Crockpot instructions below.
Why you’ll love it
This recipe is based on my popular Creamy Taco Soup that’s made with ground beef, and I figured it was time to get a chicken version on here! It’s a filling and flavorful Tex-Mex soup all on its own, and it’s even better when you load it up with your favorite toppings.
Sometimes I crave tacos and soup, and this is the best of both worlds. It’s also way easier than making actual tacos, and you can get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients. Pair it with a salad with spring mix and this Chipotle Lime Ranch Dressing, and your family will be very happy.
What you’ll need
Olive oil – for sautéing
Onion – our favorite variety is sweet onion (Vidalia), but yellow is fine
Red bell pepper – but any color is fine
Tomatoes – I definitely recommend using Rotel diced tomatoes with green chilies. If you can’t find them, you can use regular ones, but add in a can or two of diced green chilies if possible. They make a huge difference in the overall flavor!
Chicken broth – for deeper savory flavor. If salt is a concern, use low sodium instead.
Garlic powder, cumin, smoked paprika, chili powder – my signature homemade taco seasoning
Corn & black beans – convenient canned veggies
Cream cheese – for the smooth, creamy broth. I like Philly best.
Chicken – we’re using rotisserie for convenience
Chicken taco soup toppings
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