Lunch & Dinner

Chicken Taco Soup Recipe – Recipes From Chef

Name: Chicken Taco Soup Recipe – Recipes From Chef
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups shredded rotisserie chicken; 3 cups savory chicken stock; 8 ounces cream cheese, softened; 1 tablespoon extra virgin olive oil; 1/2 medium yellow onion, finely chopped; 1/2 red bell pepper, diced; 2 cans Ro-Tel fire-roasted diced tomatoes & green chilies; 1 can seasoned black beans, drained & rinsed; 1 can sweet golden corn, drained; 1 tablespoon smoky chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon roasted garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon chipotle powder; Salt & black pepper to taste; Shredded Mexican cheese blend; Diced avocado; Fresh cilantro leaves; Crispy tortilla strips; Lime wedges for a bright citrus kick

Rosa Crumley April 5, 2025

Servings: 6 Total Time: 35 mins Difficulty: Intermediate

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Chicken taco soup is a warm, comforting meal that warms the heart as much as it satisfies the belly. To elevate your dining experience, consider serving this delightful dish with a side of crunchy tortilla chips topped with guacamole, or perhaps a refreshing corn salad to balance the richness.

If you’re feeling fancy, a dollop of sour cream adds a creamy twist that pairs nicely with the spices. And trust me, a squeeze of lime just before digging in can make all the flavors pop!

The Ingredients: What You’ll Need

Let’s talk about what goes into this crowd-pleasing soup. As I mentioned, I often rely on rotisserie chicken, which makes life so much easier. Shredding it into this soup infuses that savory, almost smoky flavor, giving the base a delightful depth.

Here’s what you need:

2 cups shredded rotisserie chicken
3 cups savory chicken stock
8 ounces cream cheese, softened
1 tablespoon extra virgin olive oil
1/2 medium yellow onion, finely chopped
1/2 red bell pepper, diced
2 cans Ro-Tel fire-roasted diced tomatoes & green chilies (with juices)
1 can seasoned black beans, drained & rinsed
1 can sweet golden corn, drained
1 tablespoon smoky chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon roasted garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle powder
Salt & black pepper to taste

Optional Toppings:

Shredded Mexican cheese blend
Diced avocado
Fresh cilantro leaves
Crispy tortilla strips
Lime wedges for a bright citrus kick

How to Make Chicken Taco Soup

Now, let’s dive into the steps to create this yummy bowl of soup. It’s straightforward, making it ideal for busy weeknights.

Step 1: Sauté the Vegetables

Begin by heating that tablespoon of olive oil in a large pot over medium heat. Toss in the chopped yellow onion and the diced red bell pepper. Sauté them for about 4 minutes until they turn soft and fragrant. You’ll love how inviting your kitchen smells during this part!

Step 2: Add the Chicken and Cream Cheese

Next, stir in the shredded rotisserie chicken. Let it warm up for a couple of minutes. Then, take the softened cream cheese and add it to the pot.

I usually cube it first to help it melt in more smoothly. Stir it in until it’s fully combined; this makes your soup creamy and luxurious.

Step 3: Combine with Broth and Spices

Pour in your chicken stock and then add the two cans of Ro-Tel tomatoes (juices included!). Don’t skip this—those juicy tomatoes bring everything together.

Now sprinkle in your chili powder, cumin, paprika, roasted garlic powder, oregano, chipotle powder, salt, and pepper. Give it a good stir and let it all mingle on medium heat.

Step 4: Add the Beans and Corn

Once everything is boiling, add your seasoned black beans and sweet corn. They add texture and a bit of sweetness to balance the spices. Let the soup simmer for about 10-15 minutes. This is crucial—let those flavors develop!

Step 5: Taste and Adjust

Now, let’s not forget about tasting. I always recommend checking for seasoning after a simmer. You may want a little more salt or pepper, depending on your preference.

Step 6: Serve

Finally, ladle the soup into bowls and allow everyone to customize with toppings. I’m all about heaping on the cheese and adding a sprinkle of fresh cilantro. A squeeze of fresh lime elevates this dish, so don’t hold back!

Recipe Notes: Digging Deeper into Ingredients

Shredded Rotisserie Chicken: This is a game-changer for weeknight meals. It’s not just fast; it’s convenient. Plus, it comes with built-in deliciousness from the roasting process.
Chicken Stock: A good stock is the backbone of any soup. It should be savory and rich. Homemade stock, if available, will always have a fresher taste.
Cream Cheese: While many might shy away from it in soups, cream cheese adds a wonderful creaminess without overwhelming the broth. It’s just enough indulgence!
Ro-Tel Tomatoes: These canned tomatoes are special for a reason. The chilies in them can really spice things up, making your soup peppery but not overpowering.
Black Beans: Aside from protein, these beans are packed with fiber. They keep you full and add a heartiness that complements the soup perfectly.
Spices: This mixture of spices gives authenticity. It evokes that classic taco flavor everyone loves while being unique to this dish.

Recipe Variations

Now let’s get creative! The beauty of chicken taco soup is its versatility. You can easily adjust it based on your ingredients, taste, or dietary preference.

Vegetarian Version: Swap the chicken for more beans or roasted veggies. You could also add lentils for protein.
Spice Adjustments: Love heat? Toss in some diced jalapeños or increase the chipotle powder!
Creaminess Factor: For a richer broth, consider substituting some of the chicken stock with coconut milk—or leave out the cream cheese entirely for a lighter version.
Additional Veggies: Throw in diced zucchini or corn for added nutrition. They’ll absorb the flavors well.
Different Proteins: Ground turkey or beef works just as well in this recipe if you’re looking to switch it up.
Cooking Methods: This soup can also be made in a slow cooker. Just add all of your ingredients (minus the toppings) and let it simmer on low for 6-8 hours.

Conclusion

Chicken taco soup has become one of my go-to recipes for its satisfying flavor and straightforward preparation.

The cozy warmth and hearty ingredients blend together to create a dish that resonates with both comfort and delight. With the chance to customize as you like, it becomes more than just a meal; it’s a canvas for creativity in your kitchen.

So why not grab those ingredients and try it out for yourself?

You might find that this dish becomes a staple in your own home, just as it has for me. Enjoy the process, savor the flavors, and share it with friends and family. Happy cooking!

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Chicken Taco Soup Recipe – Recipes From Chef

Author: Rosa Crumley Cuisine: Mexican Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Servings: 6 Calories: 366 kcal

Best Season: Suitable throughout the year

Description

Have you ever craved something simple yet bursting with flavor?

Recently, I found myself in that very situation. The possibilities seemed endless, but then it hit me: chicken taco soup. The perfect mix of tender chicken, zesty spices, and wholesome ingredients. It’s like a cozy blanket on a chilly day—a meal that hugs you from the inside.

This recipe is not just quick to prepare but also incredibly forgiving. Whether you have leftover rotisserie chicken or want to throw everything into one pot, it works beautifully every time.

Plus, you can customize it based on what you have in your pantry. I’ve made it multiple times, tweaking little things here and there, and it always turns out deliciously satisfying.