Easy Chicken Taco Soup (2024)

Why you’ll love it

This recipe is based on my popularCreamy Taco Soup that’s made with ground beef, and I figured it was time to get a chicken version on here! It’s a filling and flavorful Tex-Mex soup all on its own, and it’s even better when you load it up with your favorite toppings.

Sometimes I crave tacos and soup, and this is the best of both worlds. It’s also way easier than making actual tacos, and you can get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients. Pair it with a salad with spring mix and this Chipotle Lime Ranch Dressing, and your family will be very happy.

What you’ll need

• Olive oil – for sautéing
• Onion – our favorite variety is sweet onion (Vidalia), but yellow is fine
• Red bell pepper – but any color is fine
• Tomatoes – I definitely recommend using Rotel diced tomatoes with green chilies. If you can’t find them, you can use regular ones, but add in a can or two of diced green chilies if possible. They make a huge difference in the overall flavor!
• Chicken broth – for deeper savory flavor. If salt is a concern, use low sodium instead.
• Garlic powder, cumin, smoked paprika, chili powder – my signature homemade taco seasoning
• Corn & black beans – convenient canned veggies
• Cream cheese – for the smooth, creamy broth. I like Philly best.
• Chicken – we’re using rotisserie for convenience

How to make chicken taco soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Take the cream cheese out of the fridge to let it soften up. In a large pot, sauté the onion in the olive oil. Add the remaining soup ingredients apart from the cream cheese, chicken, and salt & pepper. Bring to a boil, then simmer.

Cut the cream cheese into cubes and add to the soup. When it’s melted, stir in the chicken and cook until warmed through. Season with salt & pepper, serve, and add your toppings!

Substitutions and variations

• You could swap the cream cheese for heavy cream. Try 1/2 cup to start with. I’d probably build up to about 1 cup. I would then add in some lime juice prior to serving to give it that nice tangy flavor.
• I find Original Rotel tomatoes to have a bit of kick, so be sure to use mild ones if you’re sensitive to spice. If you want the soup to be really spicy, add in 1/2 teaspoon of cayenne pepper or more as needed!
• This soup isn’t super thick, but if you do want it a bit thicker, you could add a cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon cold water), and add it in a few minutes prior to serving.