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Delicious chicken taco soup served in a bowl with garnishes of avocado, cheese, and cilantro, with fresh vegetables around the bowl.
Alyssa

Chicken Taco Soup

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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 3 cups chicken broth
  • 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies (with juices)
  • 1 can (14 ounce) black beans (drained & rinsed)
  • 1 can (12 ounce) corn (drained)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese (softened)
  • 2 cups cooked/rotisserie chicken (shredded)
  • Salt & pepper (to taste)
Toppings (optional)
  • shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.

Method
 

  1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
  2. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
  3. Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
  4. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
  5. Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
  6. Season the soup with salt & pepper and serve with toppings as desired.

Notes

Feel free to customize the toppings based on your preference.