If you love my Creamy Taco Soup with ground beef, you’re going to be just as obsessed with this chicken version! It has all the Tex-Mex flavors you crave in a warm, cozy bowl of soup—plus, it’s easier than making tacos but just as satisfying. Using simple pantry ingredients and rotisserie chicken for convenience, this recipe comes together quickly for a hearty meal any night of the week.
It’s the perfect answer for when you can’t decide between tacos and soup—why not enjoy both in one dish? And with plenty of topping options, every bowl can be customized to fit your cravings.
Why You’ll Love It
- Easy & Quick – Dinner is ready in about 35 minutes.
- Flavorful & Filling – Bold Tex-Mex spices, creamy broth, and lots of hearty chicken.
- Budget-Friendly – Uses inexpensive pantry staples like beans, corn, and tomatoes.
- Family Favorite – Fun to load up with toppings like chips, avocado, cheese, and cilantro.
Ingredients You’ll Need
- Olive oil – For sautéing the onion.
- Onion – Sweet onion (Vidalia) is my go-to, but yellow onion works too.
- Red bell pepper – Adds color and sweetness (use any color you prefer).
- Rotel tomatoes with green chilies – A must for authentic Tex-Mex flavor.
- Chicken broth – Low sodium if you want more control over salt.
- Seasonings – Garlic powder, cumin, chili powder, and smoked paprika (my taco-style blend).
- Corn & black beans – Pantry-friendly and make the soup extra hearty.
- Cream cheese – For a creamy, luscious broth (I recommend Philadelphia).
- Cooked chicken – Rotisserie chicken keeps things quick and easy.
Topping Ideas
Dress it up with your favorites for the ultimate taco-inspired bowl:
- Crunchy tortilla strips or crushed tortilla chips
- Shredded cheddar or Tex-Mex cheese blend
- Sour cream or plain Greek yogurt for cooling creaminess
- Avocado slices
- Fresh lime wedges and chopped cilantro
- Jalapeño slices for a spicy kick
How to Make Chicken Taco Soup (Stovetop)
- Sauté the onion. In a large soup pot, heat olive oil and cook the onion for about 5 minutes.
- Add the base. Stir in chicken broth, Rotel tomatoes, corn, black beans, bell pepper, and spices. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
- Melt in cream cheese. Cut the cream cheese into cubes and stir until smooth and creamy.
- Add chicken. Stir in the shredded rotisserie chicken and cook until heated through.
- Serve. Taste, season with salt and pepper, then add toppings of choice.
Crockpot Method
- Use 2 chicken breasts or 4 chicken thighs (uncooked).
- Cook on high for 3–4 hours or low for 6–8 hours.
- Add cream cheese during the last 30 minutes (set to high so it melts).
Instant Pot Method
- Add all ingredients except cream cheese and cook on high pressure for 8 minutes.
- Let pressure release naturally for 5 minutes, then quick release.
- Stir in cream cheese, using the sauté function if needed to melt.
Variations & Tips
- Swap cream cheese for heavy cream (½ to 1 cup) and add lime juice for tang.
- Use mild Rotel if you’re sensitive to spice, or add cayenne for extra heat.
- For thicker soup, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) a few minutes before serving.
- Want to start with raw chicken? Cook chopped chicken in the pot after the onion step, set it aside, then return it at the end to finish cooking.
Serving Suggestions
This soup is hearty enough on its own but pairs beautifully with:
- Salads like my Avocado Corn Salad or a simple spring mix with Chipotle Lime Ranch.
- Appetizers such as guacamole and chips.
- Drinks like a refreshing frozen margarita.
Storage
- Fridge: Keeps 3–5 days in an airtight container.
- Freezer: Store up to 3 months.
- Reheating: Warm gently over low heat. Stir well—cream cheese may separate slightly but will blend back in.
More Tex-Mex Soups to Try
- Creamy Chicken Tortilla Soup
- Easy Black Bean Soup
- Mexican Chicken Soup
- Chicken Fajita Soup
- Crockpot Chipotle Chicken Soup
Creamy Chicken Taco Soup Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- ½ medium onion, chopped
- 3 cups chicken broth
- 2 (10 oz) cans Rotel diced tomatoes with green chilies (with juices)
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- ½ red bell pepper, chopped
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz cream cheese, softened
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper, to taste
- Optional toppings: shredded cheese, avocado, cilantro, tortilla strips, etc.
Instructions:
- Heat olive oil in a soup pot and sauté onion for 5 minutes.
- Add broth, tomatoes, beans, corn, bell pepper, and seasonings. Bring to a boil, then simmer 5 minutes.
- Stir in cubed cream cheese until melted and smooth.
- Add shredded chicken and cook 5–7 minutes until heated through.
- Season with salt and pepper. Serve hot with toppings of your choice.