Chicken Taco Soup Recipe

Three white and gray bowls filled with chicken taco soup. Each bowl is garnished with cilantro and red tortilla strips.

5 stars (5 reviews)

This is hands-down the best, most creamy and zesty taco soup loaded with your favorite toppings. It's easy to make with leftover chicken on the stovetop in 30 minutes, or dump and go in the slow cooker!

Prep Time10

Cook Time20

Total Time30

Course: Main, Main Course

Cuisine: American, Mexican, Tex-Mex

Servings: - 10 servings

Calories: 155kcal

Author: Sommer Collier

Ingredients

2 tablespoons butter
1 cup chopped onion
1 cup chopped red bell pepper
1 cup green bell pepper
2 cloves garlic minced
15 ounce can black beans drained and rinsed
10 ounce can Rotel tomatoes and chiles with juices
1 cup frozen corn or drained canned corn
2 taco seasoning packets original or chicken taco packet
4 cups chicken broth
4 ounces cream cheese
2 cups cooked shredded chicken
Optional Garnishes: shredded cheese cilantro, tortilla strips/chips, sour cream, avocado

US Customary - Metric

Instructions

Set a large 6-8 quart soup pot on the stovetop over medium heat. Add the butter. Once melted, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté the vegetables for 3 to 4 minutes to soften.
Add in the drained black beans, Rotel, frozen corn, taco seasoning packets, and broth. Stir and simmer for 10 minutes.
Finally add in the cream cheese and shredded chicken. Stir until the cream cheese melts into the soup base making it slightly creamy.
Serve warm with your favorite taco toppings.

Notes

Don't have leftover cooked chicken? Place two raw chicken breasts into the soup pot with the chicken broth. Simmer the soup for 15 minutes. Then pull the chicken breast out with tongs and shred them into pieces. Stir the chicken back into the soup and serve.

To make this chicken taco soup recipe in a Crockpot: First, sauté the chopped vegetables in a skillet over medium-high heat for 3-4 minutes to soften.

Transfer the veggies to the crock of your slow cooker. Place all of the remaining ingredients into the crock and cover. If using pre-cooked chicken, cook the soup on HIGH 2-3 hours or LOW for 4-5 hours.

However, you can use raw chicken breasts and cook the taco soup on HIGH 3-4 hours or LOW 7-8 hours. After cooking, carefully remove the chicken from the slow cooker and shred or chop it into small pieces. Stir the chicken back into the soup and serve.

This soup is fantastic to make in a large batch for meal prepping! Cool the leftovers completely before transferring them to an airtight container, and keep them in the fridge for up to 4 days.

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