Chicken taco soup is a quick and flavorful dinner made with pantry staples and tender rotisserie chicken. The creamy Rotel tomato broth is loaded with corn, beans, and just the right amount of spice. Ready in about 35 minutes, it’s the perfect easy weeknight meal that tastes like you spent hours in the kitchen.
Love More Taco Soups? Try My Easy Taco Soup with Ranch or this 5 Ingredient Taco Soup next.
Why You’ll Love This Recipe
This chicken taco soup is the best of both worlds—everything you love about tacos in a cozy, satisfying soup. It’s filling, flavorful, and super customizable with your favorite toppings. Made with simple pantry staples, it comes together quickly, making it the perfect easy option for busy weeknights or Taco Tuesday.
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Chicken Taco Soup
- Total Time: 35 minutes
- Yield: About 8 cups
Description
A comforting and flavorful chicken taco soup recipe featuring tender shredded chicken, black beans, corn, and Rotel tomatoes in a creamy, spiced broth. Perfect for busy weeknight dinners and guaranteed to become a family favorite.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ½ red bell pepper, chopped
- 3 cups chicken broth
- 2 cans (~10 oz each) Rotel diced tomatoes with green chilies (including juices)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 2 cups cooked, shredded chicken (rotisserie works great!)
- Salt & pepper, to taste
Toppings (optional but highly recommended):
- Shredded Mexican blend cheese
- Fresh avocado slices
- Chopped cilantro
- Tortilla strips or crushed chips
- Lime wedges
Instructions
Heat oil in your pot. Add onion and cook 5 minutes until soft. My kids know something good is happening when they smell onions cooking. They start hanging around the kitchen asking when dinner will be ready.
Add bell pepper, broth, Rotel, beans, corn, and spices. Don’t drain the Rotel. That juice is where the flavor is. Stir it up and get it boiling. I always get my bowls out now because everyone gets impatient once they smell this cooking.
Turn heat down and simmer 5 minutes. House smells amazing now. I chop my toppings during this time. Kids usually show up asking if it’s ready yet.
Cut room temperature cream cheese into pieces and stir it in. Keep stirring until it all melts. This is when the soup transforms from okay to incredible. You’ll see the color change as it gets creamy.
Add chicken and cook 5-7 minutes until hot. I taste it now and add more salt or spices if needed.
Taste and add salt and pepper. Put it in bowls and let everyone add their own toppings. My family fights over the cheese and avocado every time.
Notes
Save time by using rotisserie chicken – it’s already perfectly seasoned and saves you 20 minutes of cooking time
If you want it spicier, add a pinch of cayenne or use Rotel’s “Hot” variety instead of original
Make it even creamier by stirring in a splash of heavy cream at the end
For a smokier flavor, char your bell pepper on the grill first before adding it
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredient List
For the Soup:
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ½ red bell pepper, chopped
- 3 cups chicken broth
- 2 cans (~10 oz each) Rotel diced tomatoes with green chilies (including juices)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 2 cups cooked, shredded chicken (rotisserie works great!)
- Salt & pepper, to taste
Toppings:
- Shredded Mexican blend cheese
- Fresh avocado slices
- Chopped cilantro
- Tortilla strips or crushed chips
- Lime wedges
No Rotel? Use diced tomatoes plus green chilies. I’ve done this when the store was out. No rotisserie chicken? Cook some chicken and shred it. Takes longer but works.
Why These Ingredients Work
The cream cheese is the game changer here. Regular taco soup is just broth with stuff floating in it. Boring. The cream cheese melts and makes everything creamy without being heavy. I tried making this with milk once when I was out of cream cheese and it was terrible. Watery and bland.
Rotel is not the same as regular tomatoes. Don’t even try substituting. Rotel has the perfect amount of heat and these specific flavors that regular tomatoes don’t have. My neighbor always wondered why her taco soup tasted different than mine until I told her about using Rotel instead of regular tomatoes.
Smoked paprika makes it taste like you cooked this for hours. Regular paprika doesn’t do the same thing. I ran out once and used regular and my whole family noticed something was wrong. Black beans and corn make it filling so nobody asks for sandwiches after dinner.
Essential Tools and Equipment
- Big pot
- Knife
- Cutting board
- Can opener
- Spoon
- Ladle
How To Make Chicken Taco Soup
Step 1: Sauté the Base
Heat oil in your pot. Add onion and cook 5 minutes until soft. My kids know something good is happening when they smell onions cooking. They start hanging around the kitchen asking when dinner will be ready.
Step 2: Build the Soup Base
Add bell pepper, broth, Rotel, beans, corn, and spices. Don’t drain the Rotel. That juice is where the flavor is. Stir it up and get it boiling. I always get my bowls out now because everyone gets impatient once they smell this cooking.
Step 3: Let It Simmer
Turn heat down and simmer 5 minutes. House smells amazing now. I chop my toppings during this time. Kids usually show up asking if it’s ready yet.
Step 4: Add the Magic Ingredient
Cut room temperature cream cheese into pieces and stir it in. Keep stirring until it all melts. This is when the soup transforms from okay to incredible. You’ll see the color change as it gets creamy.
Step 5: Heat the Chicken
Add chicken and cook 5-7 minutes until hot. I taste it now and add more salt or spices if needed.
Step 6: Season and Serve
Taste and add salt and pepper. Put it in bowls and let everyone add their own toppings. My family fights over the cheese and avocado every time.
You Must Know
Get cream cheese out 30 minutes before cooking. I cannot stress this enough. Cold cream cheese makes lumps that never go away. I ruined an entire pot once trying to melt cold cream cheese. My kids still remember the chunky soup disaster.
Personal Secret: Extra smoked paprika at the end. Just a little bit. That’s what makes people ask what I did different.
Pro Tips & Cooking Hacks
Save time by using rotisserie chicken – it’s already perfectly seasoned and saves you 20 minutes of cooking time.
If you want it spicier, add a pinch of cayenne or use Rotel’s “Hot” variety instead of original.
Make it even creamier by stirring in a splash of heavy cream at the end.
For a smokier flavor, char your bell pepper on the grill first before adding it.
Flavor Variations & Suggestions
My sister does street corn version with frozen corn and cotija cheese. Tastes like the stuff from food trucks. I add jalapeños when I want heat. Ground beef works if you don’t have chicken. Zucchini hides vegetables from picky kids.
Make-Ahead Options
Tastes better next day. Fridge for 5 days. Freezer for 3 months but leave out cream cheese and add when reheating. I make big batches on Sunday for the week.
Recipe Notes & Baker’s Tips
Rinse black beans or soup gets thick and gross. Add more broth if it gets thick anyway. Reheat slow and stir so it doesn’t stick.
Serving Suggestions
Cornbread is perfect. I make muffins and freeze them. Always lime wedges. Makes everything better. Party topping bar when people come over. Everyone loves making their own bowl.
This is our go-to comfort food now. Kids ask for it more than anything else I make. Hope your family loves it!
How to Store Your Chicken Taco Soup
Leftovers go in containers in fridge for 3-5 days. I make extra on purpose for lunches. Freezer for 3 months but cream cheese gets weird when you thaw it. Reheat on stove slow and stir. Add broth if thick.
Allergy Information
Contains: Dairy
Dairy-Free: Coconut cream instead of cream cheese Gluten-Free: Already is, just use corn chips
Questions I Get Asked A Lot
Can I use a slow cooker for this recipe?
Absolutely! Add everything except the cream cheese and chicken to your slow cooker and cook on low for 4-6 hours. Stir in the softened cream cheese and chicken during the last 30 minutes.
What if I can’t find Rotel tomatoes?
Use a can of diced tomatoes plus a small can of diced green chilies – it gives you the same flavor profile!
Can I make this dairy-free?
Yes! Replace the cream cheese with full-fat coconut milk or cashew cream. Add it gradually and taste as you go.
How spicy is this soup?
It has a mild-medium heat level that’s family-friendly. The Rotel adds a gentle kick without being overwhelming.
Can I add other vegetables?
Of course! Diced zucchini, extra bell peppers, or even some spinach work wonderfully.
💬 Tried this recipe? Leave a comment and rating below! I love hearing about your variations and family reactions – especially if your kids actually ask for seconds like mine do!
