Chicken Taco Soup

How to make Chicken Taco Soup


1 tablespoon cooking oil

1 medium onion (minced)

4 cloves garlic (minced)

1 medium red bell pepper (diced)

3 tablespoons taco seasoning (use our homemade taco seasoning for the best flavor!)

1 teaspoon EACH: salt and pepper

6 cups chicken stock

28 ounce can fire-roasted tomatoes

2 large chicken breasts

8 ounces cream cheese (cut into cubes)

2 cups frozen corn

15 ounce can black beans (drained and rinsed)

Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice


Step 1:

Heat the oil in a large pot over medium-high heat.

Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.

Step 2:

Add the taco seasoning, salt, and pepper and stir them into the veggies.

Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil.

Reduce the heat and simmer, covered, for 20 minutes.

Step 3:

Remove the chicken from the pot then add the cream cheese.

Shred the chicken using 2 forks (or dice it, if you prefer.)

Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.

Step 4:

Add the corn and black beans and let them warm.

Serve the soup topped with any or all of the toppings.

Nutrition Information:

Serving: 1 ¾ cups, Calories: 361kcal (18%), Carbohydrates: 32g (11%), Protein: 24g (48%), Fat: 16g (25%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg (24%), Sodium: 1089mg (47%), Potassium: 791mg (23%), Fiber: 6g (25%), Sugar: 6g (7%), Vitamin A: 1188IU (24%), Vitamin C: 27mg (33%), Calcium: 82mg (8%), Iron: 3mg (17%)

Frequently Asked Questions:

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can use pre-cooked chicken to save time.

Simply skip the step of simmering the raw chicken breasts in the broth.

Add the pre-cooked, shredded or diced chicken towards the end of the cooking process, when you’re adding the cream cheese, corn, and black beans.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! To make this recipe in a slow cooker, sauté the onion, garlic, and pepper in a skillet first, then transfer them to the slow cooker along with all the other ingredients (except for the cream cheese).

Cook on low for 6-8 hours or high for 3-4 hours.

Add the cream cheese, corn, and black beans towards the end and let them warm.

For the Instant Pot, use the sauté function for the initial steps, then pressure cook on high for about 10-15 minutes, followed by a quick release.

Add the cream cheese, corn, and black beans afterward.

Can I substitute the cream cheese for a different type of cheese?

Certainly, you can use a different type of cheese to suit your taste.

Cheddar cheese or Monterey Jack are commonly used in Mexican-style soups.

Just keep in mind that the flavor and texture may vary based on the cheese you choose.

How spicy is this soup?

The level of spiciness will depend on the taco seasoning you use and your personal preference.

If you prefer a milder soup, you can adjust the amount of taco seasoning you add.

You can also use a mild version of taco seasoning.

Can I freeze this soup for later?

Yes, this soup freezes well.

Allow the soup to cool completely before transferring it to airtight containers or freezer bags.

It can be stored in the freezer for up to 3 months.

Thaw in the refrigerator before reheating on the stovetop or in the microwave.

Can I use a store-bought taco seasoning instead of making my own?

Yes, you can definitely use a store-bought taco seasoning instead of making your own.

Just follow the package instructions for the appropriate amount to use based on the quantity of soup you’re making.

Can I use rotisserie chicken instead of cooking chicken breasts from scratch?

Absolutely, using pre-cooked rotisserie chicken is a great time-saving option.

Simply shred or dice the rotisserie chicken and add it to the soup during the last step, when you add the cream cheese.

Can I substitute vegetable broth for chicken broth to make this soup vegetarian?

Yes, you can substitute vegetable broth for the chicken broth to make this soup vegetarian-friendly.

The flavors will still be delicious, and it’s a great way to accommodate dietary preferences.

What type of cream cheese should I use?

You can use regular or reduced-fat cream cheese for this recipe.

Neufchâtel cheese is also a good option if you’re looking for a lighter alternative.

Make sure to cut the cream cheese into small cubes for easier melting.

How can I adjust the spiciness level of the soup?

If you prefer a milder soup, you can adjust the amount of taco seasoning you use or choose a mild version of taco seasoning.

You can also control the heat by adjusting the amount of jalapeños used in the toppings.

For those who enjoy more heat, you can add extra jalapeños or a dash of hot sauce.

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