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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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 366 kcal
Course: Soup
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  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

  • The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
  • The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.
  • If you have any concerns with salt, use low-salt broth.
  • If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes. 
  • Serves 4-6 depending on portion size/what you top it with.
  • See blog post for Instant Pot & Crockpot adaptation suggestions.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 27g (9%) Protein 21g (42%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 77mg (26%) Sodium 966mg (40%) Potassium 780mg (22%) Fiber 7g (28%) Sugar 4g (8%) Vitamin A 1507IU (30%) Vitamin C 33mg (37%) Calcium 112mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 27g 9%
Protein 21g 42%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 77mg 26%
Sodium 966mg 40%
Potassium 780mg 17%
Fiber 7g 28%
Sugar 4g 8%
Vitamin A 1507IU 30%
Vitamin C 33mg 37%
Calcium 112mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.