Why We Love Chicken Taco Soup
If there was ever a crowd-pleasing soup it’s our Best Chicken Taco Soup Recipe made with fresh sautéed peppers and onions, a few select canned ingredients, and chicken taco seasoning packets. For a delicious extra-tangy flavor we stir in cream cheese right before serving. The result is the creamiest, tastiest, and most irresistible taco soup! This easy recipe can be made on the stovetop or slow cooker with leftover chicken or store-bought rotisserie chicken. Or you can throw a couple of large chicken breasts in the pot and then shred them after they cook through. However you choose to make it, this no-fail recipe is simple to put together and fantastic for meal prep!
Taco Chicken Soup Ingredients
Butter – unsalted Onion – chopped Bell peppers – green and red, chopped Garlic – minced Black beans – drained and rinsed (or chili beans) Rotel tomatoes – your choice of mild or spicy (or canned diced tomatoes) Corn – frozen whole-kernel corn, there’s no need to thaw Seasoning packets – choose your favorite brand packet of taco seasoning – and whether you like regular or chicken taco seasoning (or add a combination of chili powder, ground cumin, garlic powder, and onion powder) Chicken broth – low sodium chicken broth or bullion Cream cheese – regular or low-fat Chicken – precooked and shredded, or see notes for using raw chicken
Plus LOTS of tasty toppings! Keep reading for some of our favorite suggestions.
How to Make Chicken Taco Soup
Set a large 6-8 quart soup pot (or dutch oven) on the stovetop over medium heat. Add the butter. Once melted, add the chopped onion, red bell pepper, green bell pepper, and garlic. Sauté the vegetables for 3 to 4 minutes to soften. Add in the drained black beans, Rotel, frozen corn, taco seasoning packets, and broth. Stir and simmer for 10 minutes. Finally, add in the cream cheese and shredded chicken. Pro Tip: Soften the cream cheese at room temperature, then cut it into small chunks before adding to the soup. This will make the cheese melt more smoothly into the broth. Stir until the cream cheese melts into the soup base making it slightly creamy.
How to Make Slow Cooker Chicken Taco Soup
To make this chicken taco soup recipe in a Crockpot, first sauté the chopped vegetables in a skillet over medium-high heat for 3-4 minutes to soften. Transfer the veggies to the crock of your slow cooker. Place all of the remaining ingredients into the crock and cover. If using pre-cooked chicken, cook the soup on HIGH 2-3 hours or LOW for 4-5 hours. However, you can use raw chicken breasts and cook the taco soup on HIGH 3-4 hours or LOW 7-8 hours. After cooking, carefully remove the chicken from the slow cooker and shred or chop it into small pieces. Stir the chicken back into the soup and serve. Don’t forget to top your slow cooker chicken taco soup with all the best toppings, too!
Serving Suggestions
This soup is perfect for loading up with your favorite taco toppings! Here are a few of our favorite goodies:
Shredded cheese – cheddar or a Mexican cheese blend Cilantro – freshly chopped Tortilla strips – or chips Sour cream – or Greek yogurt Avocado – see our handy tips for how to cut an avocado Pickled jalapenos – make them yourself for the most deliciously bold taste Green onion – thinly sliced White onion – diced or chopped
And you want to have plenty of crunchy tortilla chips with salsa and guacamole on the side, too!
Looking for More Family-Friendly Dinner Recipes? Be Sure to Also Try:
Impossible Cheeseburger Pie One-Pot Sloppy Joe Noodle Skillet Easy Loaded Baked Potato Soup Homemade Hamburger Helper Top 20 Recipes Under $20
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest! Share This Recipe With Friends!
