Description
This Easy Chicken Taco Soup is warm, creamy, and full of bold taco flavor — and the best part? It all comes together in just one pot. With shredded chicken, beans, corn, tomatoes, taco seasoning, and a silky, creamy broth, this soup tastes like it simmered all day even though it’s ready in under 30 minutes. Perfect for busy nights or when you want something cozy fast.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can diced tomatoes
- 2 tbsp taco seasoning
- 1 tsp chili powder
- Salt & pepper to taste
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream (or half-and-half)
- Optional toppings: cilantro, lime juice, shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the chopped onion and cook until softened. Add garlic and cook for 30 seconds.
- Add Chicken & Veggies: Add shredded chicken, black beans, corn, and diced tomatoes. Stir everything well.
- Season the Mixture: Add taco seasoning, chili powder, salt, and pepper. Mix until ingredients are evenly coated.
- Add Broth: Pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Make It Creamy: Stir in softened cream cheese until fully melted, then pour in heavy cream. Mix until smooth and creamy.
- Final Simmer: Simmer for 5 more minutes. Taste and adjust seasoning.
- Finish & Serve: Stir in cilantro or lime juice if desired. Serve warm with your favorite toppings.
Notes
- Add jalapeños or cayenne for extra heat.
- For low-carb, replace beans & corn with zucchini or bell peppers.
- Freeze without dairy for best texture; add cream after reheating.
- Slow cooker: add everything except dairy, cook 4 hrs on high or 6–7 hrs on low, then stir in cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg