Go Back Email Link
A bowl of creamy chicken taco soup with shredded chicken, black beans, and corn, topped with sour cream, cilantro, and tortilla strips.

Creamy Chicken Taco Soup

This Creamy Chicken Taco Soup is a healthy, 30-minute meal perfect for busy weeknights. Made with tender rotisserie chicken, hearty black beans, corn, and zesty Rotel tomatoes, it features a luxurious cream cheese broth that brings all your favorite taco flavors together in one comforting bowl.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 366 kcal

Ingredients
  

  • 1 tbsp (15 ml) olive oil
  • 1/2 medium onion chopped (about 1 cup/150 g)
  • 3 cups (720 ml) chicken broth
  • 2 cans (10-ounce/283 g) Rotel diced tomatoes with green chilies, with juices
  • 1 14-ounce/397 g can black beans, drained and rinsed
  • 1 12-ounce/340 g can corn, drained
  • 1/2 red bell pepper chopped (about 1 cup/150 g)
  • 1 tbsp (8 g) chili powder
  • 1 tsp (2 g) garlic powder
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g smoked paprika
  • 8 ounces (226 g) cream cheese, softened
  • 2 cups (280 g) cooked rotisserie chicken, shredded
  • Salt and black pepper to taste
  • Optional toppings: shredded Mexican cheese blend sour cream, avocado, cilantro, tortilla strips, lime wedges, sliced jalapeños

Instructions
 

  • Step 1: Remove cream cheese from refrigerator and let soften while you prepare other ingredients. For faster softening, microwave in 20-second intervals until very soft.
  • Step 2: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chopped onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
  • Step 3: Add chicken broth, Rotel tomatoes with juices, drained black beans, drained corn, chopped bell pepper, chili powder, garlic powder, cumin, and smoked paprika to the pot. Stir to combine.
  • Step 4: Increase heat to high and bring soup to a rolling boil. Reduce heat to medium-low and let simmer uncovered for 5 minutes to allow flavors to meld.
  • Step 5: Cut softened cream cheese into 1-inch (2.5 cm) cubes and add to soup. Stir frequently for 3-4 minutes until cream cheese completely melts and incorporates into the broth.
  • Step 6: Stir in shredded rotisserie chicken. Cook for 5-7 minutes until chicken is heated through. Taste and season with salt and pepper as needed (typically 1 tsp salt and 1/2 tsp pepper).
  • Step 7: Ladle hot soup into bowls and top with your favorite toppings. Serve immediately.

Notes

  • Cream cheese tip: Ensure cream cheese is very soft before adding to prevent lumps. It should be easily spreadable.
  • Rotel substitution: If you can't find Rotel tomatoes, use regular diced tomatoes plus one or two 4-ounce (113 g) cans of diced green chilies.
  • Spice level: Use Mild Rotel for less heat, or add 1/2 teaspoon (1 g) cayenne pepper for extra spice.
  • Thicker soup: Add a cornstarch slurry (1 tablespoon/8 g cornstarch + 1 tablespoon/15 ml cold water) a few minutes before serving.
  • Storage: Refrigerate in airtight container for 3-5 days or freeze for up to 3 months.
  • Reheating: Warm over low heat, stirring frequently. Add a splash of broth if too thick.

Nutrition

  • Serving Size: 1 serving
  • Calories: 366 kcal
  • Protein: 21 g
  • Carbohydrates: 27 g
  • Fat: 20 g
  • Fiber: 7 g
  • Sodium: 966 mg

Additional Methods

Crockpot Method: Use 4 uncooked chicken thighs or 2 chicken breasts. Add all ingredients except cream cheese to slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Shred chicken and stir in cubed cream cheese 30 minutes before serving.
Instant Pot Method: Use 2 uncooked chicken breasts or 4 chicken thighs. Add all ingredients except cream cheese. Cook on high pressure for 8 minutes. Natural release for 5 minutes. Shred chicken, stir in cream cheese, and use sauté function to melt.
Nutrition information is approximate and will vary based on toppings and specific ingredients used.