There’s nothing more comforting than a warm, hearty bowl of soup that’s both creamy and full of flavor.
This Creamy Chicken Taco Soup brings together tender shredded chicken, beans, corn, tomatoes, and a cheesy, creamy broth that tastes like tacos in a bowl.
It’s a family favorite for busy weeknights or cozy weekends.
Why You’ll Love This Recipe
It’s a one-pot meal, easy to make with simple ingredients.
The soup is rich, creamy, and packed with taco flavor.
It’s versatile—you can load it with toppings to make it your own.
Leftovers taste even better the next day.
What You’ll Need (Ingredient Highlights)
Chicken breasts or thighs provide tender, juicy meat that shreds easily.
Rotel tomatoes add a kick of flavor with diced tomatoes and green chilies.
Black beans and corn give body and extra protein to the soup.
Cream cheese and cheddar melt into the broth, making it irresistibly creamy.
Taco seasoning ties everything together with bold Mexican-inspired spices.
Pro Tips Before You Start
Use a Dutch oven or heavy pot to cook evenly and keep the soup hot.
Shred the chicken outside the pot—it’s easier and less messy.
Let the cream cheese soften at room temperature so it melts smoothly.
Top with tortilla chips right before eating to keep them crunchy.
How to Make Creamy Chicken Taco Soup
Step 1 – Sauté the aromatics
Heat olive oil in a large pot over medium heat.
Cook the onions for about 4 minutes, then add garlic and sauté for another minute.
Step 2 – Cook the chicken
Pour in the chicken broth and add the chicken.
Bring to a boil, then reduce heat and simmer 15–20 minutes until cooked through.
Remove chicken, shred with two forks, then return to the pot.
Step 3 – Add beans, corn, and seasoning
Stir in Rotel, black beans, corn, and taco seasoning.
Simmer for 5–10 minutes so the flavors combine.
Step 4 – Make it creamy
Just before serving, stir in cream cheese and cheddar until fully melted.
Step 5 – Serve with toppings
Ladle into bowls and finish with your favorite toppings like tortilla chips, avocado, sour cream, cilantro, or extra cheese.
What to Serve Them With
Pair with warm cornbread for a hearty meal.
Serve alongside a fresh green salad for balance.
Offer tortilla chips or quesadillas for dipping.
Variations / Substitutions
Swap chicken breasts for thighs for extra tenderness.
Use kidney beans or pinto beans instead of black beans.
Add a diced jalapeño for extra heat.
Make it lighter by using reduced-fat cream cheese.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooled soup for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove, stirring occasionally, to keep the creamy texture.
FAQs
Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4, then stir in cheeses at the end.
Can I use pre-cooked chicken?
Absolutely—rotisserie chicken works great. Add it in Step 3.
Does this soup freeze well?
Yes, just cool it completely first and store in freezer-safe containers.
Can I make it spicier?
Add cayenne pepper, hot sauce, or extra jalapeños for more heat.
What’s the best cheese to use?
A Mexican blend or sharp cheddar works beautifully.
Is it gluten-free?
Yes, as long as your taco seasoning is certified gluten-free.
Final Thoughts
This Creamy Chicken Taco Soup is everything you want in comfort food—warm, filling, and customizable with endless toppings.
It’s quick enough for weeknights but delicious enough to impress at a gathering. Once you try it, it’s bound to become a regular in your meal rotation.
Creamy Chicken Taco Soup
Ingredients
Method
- Heat oil in a Dutch oven or large pot.
- Sauté onions for 4 minutes, then add garlic for 1 minute.
- Add broth and chicken. Bring to a boil, then reduce to medium-low and simmer 15–20 minutes.
- Remove chicken, shred, and return to pot.
- Stir in Rotel, beans, corn, and taco seasoning. Simmer 5–10 minutes.
- Stir in cream cheese and cheddar until melted.
- Serve hot with toppings of choice.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-taco-soup/
Notes
- Thighs will add extra juiciness, while breasts make the soup leaner.
- Adjust taco seasoning and cheese to taste.
- For a lighter version, use reduced-fat cream cheese.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.