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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! We include stovetop, Instant Pot, and Crockpot instructions below.

Love taco flavors? Try my Easy Baked Chicken Tacos or this Easy Taco Casserole Recipe.

creamy chicken taco soup in two white bowls

Why you’ll love it

This recipe is based on my popular Creamy 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.

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
ingredients for chicken taco soup on a marble surface

Chicken taco soup toppings

  • For some crunch, try tortilla strips or crushed tortilla chips.
  • To give a cooling effect, a dollop of sour cream or plain Greek yogurt works great. Avocado would also give extra creaminess.
  • Add shredded cheddar or a Tex-Mex blend for cheesiness.
  • Lime wedges and cilantro amp up the flavor even more and add brightness!
  • Sliced jalapeno peppers would give it a spicy kick.

How to make chicken taco soup

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

sauteing onion and adding in broth and seasonings for chicken taco soup

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.

adding in cream cheese and rotisserie chicken to a pot of chicken taco soup

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!

Crockpot Method

  • I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they’re less likely to dry out.
  • Add in the cream cheese during the last 30 minutes of cooking. Ensure it’s set on “high”.

Instant Pot Method

  • Use uncooked chicken breasts (try 2 of them) or chicken thighs (try 4 of them), and add everything except for the cream cheese, seal it up, and cook on high pressure for 8 minutes.
  • Let the pressure release for 5 minutes then quick release the rest. After you unseal it, stir in the cream cheese. Use the sauté function to help it melt faster.
close-up of a ladle full of chicken taco soup (in a pot)

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Can I make it with uncooked chicken?

  • Sure! If you want to make this with uncooked chicken, you definitely can. I recommend starting the soup by adding 2 cut-up chicken breasts (or 4 cut-up chicken thighs) to the pot after you’ve cooked the onion for a few minutes. Cook the chicken for about 5 minutes, and then transfer it to a plate. Add it back in towards the end so it finishes cooking without getting tough or overcooked.

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.

What to serve with this recipe

easy chicken taco soup in two white bowls (with spoons on the marble background)

Leftovers and storage

  • This taco soup will last 3-5 days in the fridge in a covered container.
  • You can also store it for 3 months in the freezer.
  • I recommend warming it up on a low heat. The cream cheese may separate a bit, but it’ll still taste good! Stir it well prior to serving.
a pot full of delicious creamy chicken taco soup

Will you give this creamy chicken taco soup recipe a try? Questions? Let me know in the comments below, and be sure to tag me #saltandlavender on Instagram if you make one of my recipes!

creamy chicken taco soup in two white bowls
4.97 from 267 votes

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: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 6

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 

  • Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
  • Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
  • 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.
  • 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).
  • Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
  • 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.
  • 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

Calories: 366kcal, Carbohydrates: 27g, Protein: 21g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 77mg, Sodium: 966mg, Potassium: 780mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1507IU, Vitamin C: 33mg, Calcium: 112mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.97 from 267 votes (58 ratings without comment)

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618 Comments

  1. Josette Keisler says:

    This recipe is amazing! However, it doesn’t tell me what the serving size is in the nutritional information. Is this for 1 cup, 2 cups or exactly what is the serving size? Thank you!

    1. Natasha says:

      Hi! Glad you like it. 😀 So, for all my recipes, at the top of the recipe card, it shows the number of servings. Nutritional info is for one serving. In this case it’s 6 servings total, so nutritional info is for 1/6 of the recipe. Nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.

      1. Josette Keisler says:

        5 stars
        Thanks, Natasha. Well, dang, I guess I will have to make this to find out, as I was a guest at someone’s house for this meal. 😉😏

        1. Natasha says:

          Hehehe yessss! 😉

    2. ADRIANE BUSHMAN says:

      Josette, I just made this for the 2nd time in 2 weeks. The first time I made it, I measured it out because my husband and daughter have type 1 diabetesand I need to be precise for figuring out their carbs. A serving was 2 cups.

  2. Natasha Smith says:

    I love this recipe, thank you for sharing it with us.

    1. Natasha says:

      You are very welcome!

  3. CarolK says:

    5 stars
    We really enjoyed this recipe. I had about two cups worth of leftover pork tenderloin, so I used it in place of the chicken. I also used a whole red bell pepper, and a whole small onion. I used half the cumin, because we’re not big fans. It was so quick and easy to make, and my hubby liked it, too. I like the smoked paprika in it. Thanks for a good recipe!

    1. Natasha says:

      That’s great! You’re welcome!

  4. Connie Springsteen says:

    5 stars
    Made this for my husband and it was amazing, the chips I used was fritos chili cheese flavor and was amazing

    1. Natasha says:

      That’s awesome!! Thanks for letting me know, Connie!! 😀

  5. Stacey says:

    5 stars
    Delicious soup and quick to make. Thank you for the recipe, Natasha!

    1. Natasha says:

      You’re very welcome, Stacey!! 😀 Glad you liked it!

  6. Susanne says:

    5 stars
    That soup put a warm smile on my face. Delish! Perfect balance of seasonings. Thank you!
    In fact, I have been enjoying many of your recipes! I can always depend on the best outcomes! ❤️

    1. Natasha says:

      Aww I’m thrilled to hear that, Susanne!! 😀 Thank you so much for taking the time to write me a review!

  7. KATHY says:

    5 stars
    This soup was amazing…I have made it twice. First time with raw chicken in the instapot and today rotisserie chicken on the stove Only change was I used a bag of frozen corn. Everyone loved it!!

    1. Natasha says:

      Thank you, Kathy!! So glad it’s a hit!

  8. Dianna Shippy says:

    I have ingredients but didn’t get measurements for each ingredients.

    1. Natasha says:

      You had to skip over the recipe card (has full ingredients and instructions) to leave me a comment.

  9. RLS says:

    5 stars
    YUM! Made this for dinner tonight and was pleasantly surprised! Very flavorful and the best part is it was quick and easy. We used leftover shredded chicken made for chicken tacos. Will definitely flag this to do again!

    1. Natasha says:

      So glad it was a hit!! Appreciate your review!

  10. Jessica Nichols says:

    5 stars
    I made this for dinner tonight, and it was fabulous and so easy! It’ll definitely be a repeat in our dinner rotation.

    1. Natasha says:

      I’m thrilled to hear it, Jessica!! 😀